• Prep Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 24

Chocolate Chip Cookie Cups

  • Recipe Submitted by on

 Ingredients List

  • 1 package (16-ounces) refrigerated Chocolate Chip Cookie Dough (I use Pillsbury's)
  • 1 (14 oz.) bag Caramel Candies, unwrapped
  • 1 stick butter
  • 1 (14 oz.) can sweetened condensed milk.
  • kosher salt


Preheat oven to 350.
Grease a 24 mini-muffin tin with cooking spray; set aside.
Press a tablespoon of cookie dough onto bottom and up the sides of each muffin cup.
Bake 11 to 13 minutes, or until light golden brown.
Cool completely in pan.
In the meantime, prepare caramel.
Combine caramels, butter and sweetened condensed milk into a saucepan.
Cook over medium-low heat until melted, stirring constantly; about 5 minutes.
Spoon caramel into cooled cookie cups.
Top each cookie cup with desired amount of kosher salt.

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