Bloggers Adam and Joanne Gallagher from Inspired Taste combine sweet creamy caramel with sea salt with their recipe for Salted Caramel Cookie Cups sure to cause an explosion in your mouth.
1- package (14 oz) Pillsbury® Simply…® refrigerated peanut butter cookies
- 1 1/4
- cups caramels, unwrapped
- 1
- tablespoon water
- 2
- tablespoons milk
- 2
- teaspoons coarse sea salt for garnish
- 1Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
- 2Remove cookie dough rounds from tray; break each in half. Place half cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
- 3Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
- 4In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; repeat until caramels are completely melted and can be stirred smooth. Stir in milk.
- 5Fill each cookie cup with about 1 tablespoon melted caramel. Gently cover with plastic wrap. Let stand at room temperature about 1 hour or until set.
- 6When caramel filling is set, sprinkle a few granules of coarse sea salt on top of each.
Expert Tips
Add a tablespoon of brandy, rum or even hazelnut liqueur to “spice” up the caramel filling.
Replace peanut butter dough with sugar cookie dough for a slightly different take.
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