Go Back
–+ servings
white plate with caramel cookie cups and red dish towel
Print
Pecan Caramel Cookie Cups
Prep Time
15 mins
Cook Time
15 mins
 
These buttery cookie cups are filled with a creamy caramel and chopped pecans, then drizzled with chocolate making them rich and beyond delicious.
Servings: 12 cookie cups
Author: Jackie
Ingredients
  • ½ cup light brown sugar packed
  • ½ cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Pecans finely chopped
  • 13 Kraft Caramels unwrapped
  • 1 tablespoon heavy cream
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350°F. Spray a mini muffin tin with cooking spray and set aside.
  2. In a large bowl mix together the brown sugar, butter, egg and vanilla.
  3. Stir in the flour, baking soda, and salt. Dough will be thick.
  4. Scoop about 1 tablespoon of the dough into each cup of the prepared muffin tin.
  5. Bake for 13 minutes until edges are just starting to crisp.
  6. Using the back of a measuring spoon make an indentation in the center of each cookie.
  7. Let cool for 10 minutes in the muffin tin then remove to a wire rack and cool completely.
  8. Melt the caramels with the cream in a small bowl in the microwave and stir until smooth.
  9. Fill the indentations in the cookies with the liquid caramel.
  10. Sprinkle chopped pecans over the caramel filling.
  11. Put the chocolate chips in a small Ziploc bag. Seal the bag and place it in a bowl of hot water to melt the
  12. chocolate.
  13. When the chips have melted snip a very small corner off the Ziploc bag and drizzle the chocolate over
  14. the cookies.
  15. Allow the chocolate to set before serving.