These caramel peanut butter cookie cups are a delightful combination of soft peanut butter cookie dough, rich caramel, and a chocolate drizzle. Perfect for dessert or a sweet treat anytime!
Ingredients:
For the Cookie Cups:
1/2 cup unsalted butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Caramel Filling:
15-20 soft caramels (like Kraft caramels)
2 tablespoons heavy cream
Optional Topping:
1/4 cup chocolate chips, melted
Crushed peanuts for garnish
Instructions:
1. Make the Cookie Cups
1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing well.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Roll the dough into 1-inch balls and place each ball into a mini muffin cup.
6. Bake for 8-10 minutes, or until the edges are golden and the centers look set. Remove from the oven and immediately use the back of a small spoon or a rounded tool to press a well into the center of each cookie cup. Let them cool in the pan for about 10 minutes, then transfer to a wire rack.
2. Prepare the Caramel Filling
1. In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 15-20 second intervals, stirring each time, until the caramels are fully melted and smooth.
2. Spoon the caramel mixture into the center of each cookie cup.
3. Add Optional Toppings
1. Melt the chocolate chips in the microwave in 15-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the filled cookie cups.
2. Sprinkle with crushed peanuts for extra texture.
4. Serve and Enjoy!
Let the cookie cups cool until the caramel is set, then serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Tips:
If you want a salted caramel touch, sprinkle a tiny bit of sea salt on top of the caramel before adding the chocolate drizzle.