Caramel Cookie Cups (Print Version)
Ingredients:
01 -
1 cup salted butter, softened.
02 -
1 cup smooth peanut butter.
03 -
1½ cups golden brown sugar, packed.
04 -
½ cup granulated sugar.
05 -
2 large eggs.
06 -
2 tsp vanilla extract.
07 -
2½ cups all-purpose flour.
08 -
2 tsp baking powder.
09 -
1 tsp salt.
10 -
24 Kraft caramels (approx. 9 oz).
11 -
8 oz Reese's Peanut Butter Cup Minis.
12 -
8 oz Reese's Peanut Butter Cup White Chocolate Minis.
13 -
½ cup roasted salted peanuts.
Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick baking spray.
02 -
In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar with an electric mixer until smooth. Add the eggs and vanilla extract, and continue mixing. Gradually add in the flour, baking powder, and salt, mixing until fully combined.
03 -
Press the cookie dough into the muffin tin, forming small cups with the dough.
04 -
Bake for 11-13 minutes, or until the edges are just starting to brown. Remove from the oven.
05 -
Press one caramel into the center of each cookie cup. Add two peanut butter cups and two white chocolate peanut butter cups into each cookie, then sprinkle the roasted peanuts on top.
06 -
Return the cookie cups to the oven for another 5 minutes to finish baking.
07 -
Let the cookies cool in the muffin tin for about 15 minutes before removing them to prevent them from falling apart.
08 -
Enjoy these decadent cookie cups, perfect for peanut butter and caramel lovers!.
Notes:
01 -
These cookie cups have a gooey caramel center with the rich taste of peanut butter and chocolate.
02 -
Let the cookies cool in the tin to avoid breaking them while they’re still soft.