A gooey, soft chocolate chip cookie cup filled with chocolate and caramel. These mini caramel cookie cups are addicting and super simple to make! Another great use for your USA Pan mini muffin pan!
Cook Time: 11 minutes
Serving Size: About 60 cups
Ingredients2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter softened to room temperature
3/4 cup granulated sugar 3/4 cup packed light brown sugar
1 teaspoon vanilla extract 2 large eggs 2 cups mini semi sweet chocolate chips 60 Rolo candies, unwrapped
Preheat oven to 350 degrees Whisk flour, salt, and baking soda together and set aside Mix together on medium high w mixer the butter and sugars. Beat in vanilla and then eggs, mixing well. Gradually add flour mixture, mixing until just combined. Stir in the chocolate chips. Fill each muffin cup w approximately 1 T of dough. Bake for about 8 minutes. They should be a golden light brown color. Press one candy into each cookie, narrow side down so the top is flush with the dough. Bake for an additional 3 minutes. Remove from oven to cooling rack and cool completely. Once cool, remove cookies from muffin tins. You may use a plastic knife to help get the cookies out.