Chocolate Caramel Cookie Cups
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Family Tested & Approved
baking cocoa, unsweetened
milk chocolate chips
Preheat oven to 350° F. Place paper liners in mini muffin tins to make 36 cookie cups.
Cream together the butter and sugar. Beat in egg and vanilla extract. In a small bowl, combine flour, cocoa, baking powder, baking soda, and salt. Add dry ingredients to creamed mixture and beat well.
Unwrap caramels. Set 4 aside for garnish. Cut 18 caramels in half.
Roll dough around caramels halves, making 36 (1”) balls. Place in paper lined mini muffin tins. Bake 8 minutes. Remove from oven and cool completely.
Melt remaining 4 caramels with milk, just until melted. Drizzle over cookies. Melt chocolate chips. Drizzle over cookies.