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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These little cookie cups are very easy to make. I made them for Super Bowl Sunday and they were a big hit. If you like chocolate and caramel, I'm sure you will like these. A Betty Crocker recipe. Ingredients:
1 (17 1/2 ounce) package betty crocker double chocolate chunk cookie mix |
3 tablespoons vegetable oil |
1 tablespoon water |
1 egg |
36 chocolate-covered caramels, unwrapped (rolos) |
36 pecan halves |
Directions:
1. Heat oven to 375 degrees. Place miniature paper baking cups in each of 36 mini muffin cups.
2. In large bowl stir cookie mix, oil, water and egg until soft dough forms. Shape dough into 36 1-1/4 inch balls, place in muffin cups. If dough becomes sticky, dust hands with flour.
3. Bake 8 - 9 minutes or until edges are set. Immediately press one milk chocolate-covered caramel into center of each cookie cup.
4. Cool two minutes. Top with pecan halves. Cool completely. Remove from pan with narrow spatula.
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