CARAMEL S'MORE CUPS
Betty Crocker® cookie mix provides a simple addition to these delicious caramel cookies - a delightful dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
- Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
- Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 13 g, TransFat 0 g
CARAMEL S'MORE CUPS
Betty Crocker™ cookie mix provides a simple addition to these delicious caramel cookies - a delightful dessert!
Categories Dessert
Time 1h30m
Yield 3
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
- Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into centre of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
- Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 3 dozen cookies, Sodium 90 mg, Sugar 13 g, TransFat 0 g
S'MORE CARAMEL COOKIE CUPS
Had these at a friend's house last night; ridiculously good. So good I ignored the fudge & other cookies being served, and was afraid it would be dangerous for me to own the recipe. Too tempting for my self control. So tempting that this morning had me searching the Internet for the recipe. Found several variations, but the...
Provided by C C
Categories Candies
Time 30m
Number Of Ingredients 4
Steps:
- 1. Follow directions on package of cookie mix to make cookie dough. Roll dough into balls (approximately 24). Place balls in greased mini cupcake pans. (One recipe suggests making indent in the middle, where you will place the Rolo later.)
- 2. Bake 8 to 10 minutes or until almost golden brown. Insert 1 Rolo Candy into each cookie. Top with 3 marshmallows. Return to oven for 3 minutes until marshmallows are puffed. Cool.
- 3. Melt chocolate chips and drizzle over the marshmallows. *For variation, use double chocolate chip mix, and use junior mints instead of Rolos. Betty Crocker has almost same recipe on their site, which is where I got the variant idea (from a commenter.) www dot bettycrocker dot com forwardslash recipes forwardslash caramel-smore-cups The Betty Crocker recipe is basically the same as I posted, but instead you make 36 cups from one package, and use 1/2 cup chocolate chips to drizzle on top, using 5 packages of Rolos and 108 mini marshmallows. The recipe I am posting here is from recipecircus dot com I am not sure which recipe was used in the ones I tried...probably the Betty Crocker one. I'll update once I make them.
TWIX COOKIE CUPS
Twix Cookies are the easiest way to get your chocolate and caramel fix. This Twix Cookie Cups recipe is inspired by (obviously) the delicious Twix candy bar. These layered cookie cups are made in a muffin pan and they create the most perfect chocolate caramel cookie. Great for holidays and parties!
Provided by Becky Hardin - The Cookie Rookie
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Grease or spray a cupcake tin. Set aside.
- Slice about ½-inch rounds of cookie dough. Using your fingers, take each slice and push it into the bottom and up the sides of each cupcake mold. You'll want to press firmly to make sure its adhered to all sides.
- Bake for 10-12 minutes or until cookies are slightly golden. Depending on your oven, it could take more or less, so watch carefully to make sure they don't burn.
- Take out of the oven and create a cup by pushing the end of a shot glass into each cupcake cup (you could also use the bottom of a spice jar or wooden spoon. you just need to push the middle of each cookie back down to create a "cup")
- Allow to cool slightly, then, using a butter knife, carefully take each cookie out of the cupcake tin.
- Heat the caramel with the water in a microwave. (use more or less water depending on the consistency of the caramel) Heat in intervals of 30 seconds, stirring between heating. It should take 2-3 times to be fully melted and creamy. Fill each cookie cup ⅔ full with caramel.
- Place cookies in the refrigerator for about 20 minutes to set the caramel. While caramel is setting, melt chocolate in the microwave, again, in intervals of 30 seconds.
- Take cookies out of refrigerator and pour the chocolate to the top of each cookie. Sprinkle each cookie with a pinch of sea salt.
- Cool cookies in the refrigerator for about another 20 minutes to set the chocolate before serving.
Nutrition Facts : ServingSize 1 cookie, Calories 418 kcal, Carbohydrate 67 g, Protein 3 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 13 mg, Sodium 217 mg, Fiber 1 g, Sugar 51 g, UnsaturatedFat 7 g
NO BAKE SMORE'S COOKIES
Steps:
- Mix butter, cocoa, sugar, milk, and salt together in large pot over medium high heat.
- Bring to a boil and let boil for 1 minute.
- Remove from heat and stir in the peanut butter and vanilla until melted.
- Stir in the oatmeal and ¼ cup of graham cracker crumbs until combined.
- Gently mix in the 1 cup of marshmallows.
- Drop by tablespoonfuls onto waxed paper. Immediately top with marshmallows and the remaining crushed graham crackers.
- Allow to cool and harden.
Nutrition Facts : Calories 190 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 87 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 4 g, ServingSize 1 serving
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- Place 10 tablespoons of butter in a small saucepan over medium heat. Cook for a few minutes, stirring occasionally, until butter turns brown.
- Cut remaining 4 tablespoons of butter into chunks and place in the mixing bowl. Pour hot brown butter over the top, and let sit a few minutes, stirring occasionally. Once all the butter is melted, add brown sugar and mix well.
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