Twix Cookie Cups
HB-10169 · Hand-built original · American
Chocolate chip cookie cups baked in a muffin tray, filled with melted caramel, capped with chocolate and finished with flakey sea salt.
AmericanDessert1 hr12 cups200 kcalVegetarianGluten-freeEgg-freeLow-SodiumRenal
Main ingredient: pound chocolate chip cookie dough
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 1 pound chocolate chip cookie dough
- 1/2 cup melted milk or semi-sweet chocolate
- 11 ounce bag Kraft caramels
- 4 tablespoons heavy cream
- flakey sea salt, according to taste
Method
- Heat the oven to 350°F and press about 3 tablespoons of cookie dough into each cup of a nonstick cupcake tray, shaping the dough into a small bowl.
- Bake the cups for 10 to 12 minutes, until the edges are golden, then press the puffed centers down with a spoon to restore the bowl shape.
- Leave the cookie cups to cool completely to room temperature in the tray.
- Melt the caramels with the heavy cream in a microwave-safe bowl in 30-second intervals, stirring between each one, until the caramel is completely smooth.
- Fill each cup with 1 to 2 tablespoons of caramel, working quickly before it sets, and let the filled cups stand for 15 minutes.
- Melt the chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each one, until smooth.
- Spread a thin layer of chocolate over the caramel in each cup, sprinkle flakey sea salt over the top, and refrigerate the cups for 10 minutes until the chocolate sets before lifting them out of the tray.
Prep: 45 min · Cook: 15 min · Total: 1 h
Nutrition (per serving, where published)
200 kcalCalories
2 gProtein
25.4 gCarbs
10.1 gFat
4.5 gSaturates
0.6 gFibre
16.7 gSugars
134 mgSodium
9 mgCholesterol
96 mgPotassium
22 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data