Salted Caramel Chocolate Chip Cookie Cups
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WW Freestyle: 11
Make these adorable Chocolate Chip Cookie Cups filled with Salted Caramel for your next Holiday gathering.
Ingredients
- 1 package (16-ounces) refrigerated Chocolate Chip Cookie Dough (I use Pillsbury's)
- 1 (14 oz.) bag Caramel Candies, unwrapped
- 1 stick butter
- 1 (14 oz.) can sweetened condensed milk.
- kosher salt
Instructions
- Preheat oven to 350.
- Grease a 24 mini-muffin tin with cooking spray; set aside.
- Press a tablespoon of cookie dough onto bottom and up the sides of each muffin cup.
- Bake 11 to 13 minutes, or until light golden brown.
- Cool completely in pan.
- In the meantime, prepare caramel.
- Combine caramels, butter and sweetened condensed milk into a saucepan.
- Cook over medium-low heat until melted, stirring constantly; about 5 minutes.
- Spoon caramel into cooled cookie cups.
- Top each cookie cup with desired amount of kosher salt.
- Serve.
Notes
You will end up with more caramel sauce than needed. Store it in the fridge and use it as a topping for ice creams, cakes, cookies, etc... Recipe Source: Diethood
Nutrition Facts
Salted Caramel Chocolate Chip Cookie Cups
Amount Per Serving
Calories 90
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 71mg3%
Potassium 19mg1%
Carbohydrates 7g2%
Fiber 0g0%
Sugar 4g4%
Protein 0g0%
Vitamin A 120IU2%
Calcium 2mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.