• Prep 40 Min
  • Total 3 Hr 10 Min
  • Servings 36
  • Calling all chocolate lovers! These easy-to-make chocolate chip cookie cups are stuffed with chocolate-caramel candies, topped with crunchy pecans and finished with a chocolate drizzle for that extra-special touch of decadence. They make the perfect treat for the holidays—or for whenever you find yourself craving a sweet snack.
by Betty Crocker Kitchens

Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • 2 tablespoons Gold Medal™ All-Purpose Flour
  • Butter and egg called for on cookie mix pouch
  • 2 tablespoons from 1 container (2.1 oz) Betty Crocker™ Sprinkles Jingle Mix Nonpareils
  • 36 Rolo® Chewy Caramels Wrapped in Rich Chocolate Candy, unwrapped
  • 1/4 cup chopped pecans
  • 1/3 cup semisweet chocolate chips

Make With
Gold Medal Flour

Steps

Heat oven to 375°F. In large bowl, stir cookie mix, flour, softened butter and egg until soft dough forms. Stir in nonpareils. Shape into 36 (1 1/4-inch) balls; place in ungreased mini muffin cups. Place indentation in center of each with wooden spoon.

  • 2
    Bake 10 to 12 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to make 1-inch opening, cleaning off end with paper towel when needed.

  • 3
    Press 1 chocolate candy into center of each cookie cup. Sprinkle generous 1/4 teaspoon of the chopped pecans over top of each candy. Press pecans down slightly. Cool in pan 15 minutes. Loosen edges with small knife if needed. Remove to cooling rack. Cool completely, about 30 minutes.

  • 4
    Place waxed paper or cooking parchment paper under cooling rack. In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds. Stir; continue to microwave in 15-second intervals until chips can be stirred smooth. Spoon into small resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookie cups. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make these cookie cups more festive by sprinkling additional Betty Crocker™ Sprinkles Jingle Mix Nonpareils or Betty Crocker™ Chocolate Sprinkles on top of chocolate drizzle.
  • tip 2
    Make decorating these cookie cups even easier by replacing melted chocolate chips with Betty Crocker™ Chocolate Cookie Icing for the drizzle.
  • tip 3
    Using a cookie scoop makes quick work of portioning cookie dough, so cookies are easier to shape into balls and will bake the same length of time.

Nutrition

130 Calories, 6g Total Fat, 1g Protein, 18g Total Carbohydrate, 13g Sugars
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