This week is dedicated to our inner fat kid. Holidays are the perfect time to give into your every sweet tooth desire. I'm starting the week off with a classic in our family. If you know me odds are at some point you have had this delicious cookie. My friend Jen introduced me to this cookie years ago. Since then I have adopted it as my own. It's so easy to make. It makes about 48 cookies & cost around $10 per batch. The caramel cups I get from Walmart in the candy isle of the grocery section. I use these in place of peanut butter cups for a unexpected bite. I put the cookies in Chinese take out boxes you can get from Michael's as gifts.
To get started you need a 24 Cup Mini Muffin Tin. Paper liners you can get almost anywhere. I got mine at Michael's - they usually have a cute selection. They run about $2 for a package of 100. I like to use chocolate chip cookie dough, but I have also experimented with Oatmeal & Molasses. They both work well.
Cookie Caramel Cup Recipe:
- 1 Package of Betty Crocker Chocolate Chip Cookie mix 17.5oz .
- 2 Bags of Great Value Creamy Caramel Cups 12oz (papers removed)
- 1 stick (1/2 cup) butter (softened)
- 1 egg
Mix cookie dough ingredients together in a large mixing bowl. Line the muffin tin with paper liners. Roll a ball of cookie dough in your hand no bigger than a large marble. Fill all of the paper liners with the cookie dough balls then bake for 15 minutes. You want them to be a light brown when they come out. Wile they are hot put in the caramel cup in the middle of each cookie. Let them cool then remove to a cooling wrack. The tops of the caramel cups will take some time to firm back up.Once they have it's time to dig in.
Here are two examples of how I box the cookies to give as gifts. They were both purchased at Michael's. The take out boxes are $1 per box. The ginger bread boxes come 3 to a package & were around $3.
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