Twix Cookie Cups
Ingredients
16.5 oz. pre-made refrigerated sugar cookie dough 468g (1 package)
2 cups caramel bits 312g, wrapped caramels also work
1-2 tbsp water 14-28g
2 cups milk chocolate chips 340g
sea salt optional, for topping
Instructions
Preheat oven to 350°F. Grease or spray a cupcake tin. Set aside.
Slice about ½-inch rounds of cookie dough. Using your fingers, press each slice into the bottom and up the sides of each cupcake mold. You'll want to press firmly to make sure it's adhered to all sides.
Bake for 10-12 minutes or until cookies are slightly golden. Watch carefully to make sure they don't burn.
Take out of the oven and create a cup by pushing the end of a shot glass into each cupcake cup (you could also use the bottom of a spice jar or wooden spoon. you just need to push the middle of each cookie back down to create a "cup").
Allow to cool slightly, then, using a butter knife, carefully take each cookie out of the cupcake tin.
Heat the caramel with the water in a microwave. (Use more or less water depending on the consistency of the caramel). Heat in intervals of 30 seconds, stirring between heating. It should take 2-3 times to be fully melted and creamy. Fill each cookie cup ⅔ full with caramel.
Place cookies in the refrigerator for about 20 minutes to set the caramel. While caramel is setting, melt chocolate in the microwave, again, in intervals of 30 seconds.
Take cookies out of refrigerator and pour the chocolate to the top of each cookie. Sprinkle each cookie with a pinch of sea salt.
Cool cookies in the refrigerator for about another 20 minutes to set the chocolate before serving.
Description
These are so cute and so fantastic.
Servings
12 24 minis
Notes
I thought had a great idea and bought the formed cookies rather than the tube. I would never have been able to get them to fill a muffin tin, but they were perfect for the mini pan .I'm so excited with them as they are just adorable.....bite size for some people.
Source
Becky Hardin for the Cookie Rookie
1
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