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.
Servings: 40 cookie cups
Ingredients
- 16.5 ounce (1 lb. 5 ounce tube) chocolate chip cookie dough
- 16 ounces 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 10 ounce bag caramel chocolate kisses and set aside.
- Place the 16.5 ounce (1 lb. 5 ounce tube) chocolate chip cookie dough 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 16 ounces canned chocolate 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.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 129kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 61mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 4IU | Calcium: 15mg | Iron: 0.4mg
