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5
from 1 vote
Easy Caramel Chocolate Chip Cookie Cups
These Easy Caramel Chocolate Chip Cookie Cups are made with store-bought chocolate chip cookie dough, filled with caramel candy kisses and topped with chocolate frosting.
Prep Time
15
minutes
mins
Cook Time
7
minutes
mins
Cool Time
20
minutes
mins
Total Time
42
minutes
mins
Servings:
40
cookie cups
Author:
Miranda Couse
Ingredients
16.5
ounce
(1 lb 5 ounces tube) chocolate chip cookie dough
16
ounce
canned chocolate frosting
or
homemade chocolate frosting
10
ounce
bag caramel chocolate kisses
about 40 kisses
Sanding sugar
Instructions
Preheat the oven to 375 degrees F.
Unwrap the Hershey kisses and set aside.
Open the roll of cookie dough and place it in a medium bowl.
Using a 1 tablespoon cookie scoop, scoop the dough into your hands and roll into a 1 inch ball.
Press the dough ball into the bottom of an ungreased mini muffin pan.
Press a caramel chocolate kiss in the center of the cookie dough.
Place the mini muffin pan in the preheated oven and bake for 7 to 9 minute or until the edges of the cookies are golden brown.
Remove from the oven and let cool for about 10 to 20 minutes in the pan. This allows the cookies are firm back up some and become easier to remove.
Gently loosen the sides of the cookie up with a toothpick and transfer to a cooling rack to cool completely.
Add the frosting into a piping bag fitted with the Wilton 1M tip and pipe small swirls on top of each cookie around the chocolate kiss.
Add the sanding sugar or festive sprinkles.
Store in an airtight container at room temperature.
Nutrition
Calories:
129
kcal
|
Carbohydrates:
18
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
61
mg
|
Potassium:
39
mg
|
Fiber:
0.4
g
|
Sugar:
15
g
|
Vitamin A:
4
IU
|
Calcium:
15
mg
|
Iron:
0.4
mg