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White Chocolate-Caramel Cookie Cups
Recipes
White Chocolate-Caramel Cookie Cups
24 servings
50 minutes total (Active 15 minutes)

Ingredients

  • Cooking spray
  • 1 (16 oz) package refrigerated pull-apart sugar cookie dough
  • 1 cup heavy whipping cream, divided
  • 4 oz bar white chocolate (use up to 6 oz for richer flavor)
  • Large zip-top bag (optional)
  • ½ cup caramel sauce
  • 2 teaspoons ground cinnamon

Steps

    1. Preheat oven to 350°F. Coat 24 cups of mini-muffin pan with spray. Cut each square of dough in half and roll into ball; place in pan. Bake 12–15 minutes until golden. Immediately press indentation in center of each cup with melon baller or wooden spoon handle. Let stand 15 minutes to cool.
    2. Place ¼ cup whipping cream in microwave-safe bowl; microwave on MEDIUM (50% power) 1 minute or until hot. Break white chocolate bar apart and whisk into cream until smooth. Place remaining ¾ cup whipping cream in second bowl; beat with electric mixer 2–3 minutes until soft peaks form. Fold cream mixture into white chocolate mixture. Place in zip-top bag for easy piping, if desired. Chill 15 minutes or until cold.
    3. Remove cookie cups from pan (using knife to loosen edges, if needed). Place ½ teaspoon caramel sauce in each cup; top with 1 tablespoon white chocolate mixture. Dust tops evenly with cinnamon. Serve.

Amount per 1⁄24 recipe serving: Calories 160, Total Fat 9g, Sat Fat 4.5g, Trans Fat 0g, Chol 15mg, Sodium 75mg, Total Carb 19g, Fiber 0g, Sugars 13g, Protein 1g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 0%