Salted Caramel Cookie Cups

  23 reviews


package (14 oz) Pillsbury™ Simply…® refrigerated peanut butter cookies
1 1/4
cups caramels, unwrapped
tablespoon water
tablespoons milk
teaspoons coarse sea salt for garnish


  1. 1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  2. 2 Remove 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.
  3. 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
  4. 4 In 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.
  5. 5 Fill 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.
  6. 6 When caramel filling is set, sprinkle a few granules of coarse sea salt on top of each.




Nutrition Information

Recipe Step Photos

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