Introduction
Imagine a warm, soft-baked cookie cup cradling a swirl of chocolate frosting and topped with a melty, caramel-filled chocolate kiss. You can make these delightful treats in minutes using convenient store-bought ingredients, making them perfect for parties, bake sales, or a special after-school snack.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 40 cookie cups
Ingredients
- 16.5 ounce (1 lb 5 ounces tube) chocolate chip cookie dough
- 16 ounce canned chocolate frosting
- 10 ounce bag caramel chocolate kisses (about 40 kisses)
- Sanding sugar
Instructions
- Preheat your oven to 350°F (or the temperature specified on your cookie dough package). Lightly spray two mini muffin tins with non-stick cooking spray.
- Slice the cookie dough into 40 equal rounds. Press each round into the bottom and up the sides of a prepared mini muffin cup.
- Bake for 7-9 minutes, or until the edges are lightly golden. The centers will still look soft.
- Immediately upon removing from the oven, use the back of a small spoon or a tart shaper to gently press down the centers of the cookie cups to create a well.
- Let the cookie cups cool completely in the tins before removing them.
- Spoon or pipe chocolate frosting into the center of each cooled cookie cup.
- Unwrap a caramel chocolate kiss and gently press one into the frosting on each cookie cup.
- Sprinkle the tops lightly with sanding sugar before serving.
Variations
- Cookie Dough Center: Instead of frosting, press a small piece of unbaked cookie dough into the warm cookie cup after baking and let the residual heat warm it through.
- Double Chocolate: Use chocolate cookie dough and a peanut butter or cream cheese frosting for a different flavor profile.
- No-Bake Style: After forming the dough in the cups, chill them instead of baking for a soft, doughy texture. Fill as directed.
- Cookie Sandwich: Skip the muffin tin and bake regular cookies. Sandwich frosting and a kiss between two cookies for a caramel-chocolate chip sandwich cookie.
Tips for Success
- Use a small piece of dough to test bake one cookie cup first to gauge the perfect baking time for your oven.
- For easier handling, you can chill the sliced cookie dough rounds for 10-15 minutes before pressing them into the muffin cups.
- Allow cookie cups to cool fully before filling; otherwise, the frosting will melt and become messy.
- Use a piping bag or a zip-top bag with a corner snipped off for a neat and professional-looking frosting swirl.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For a warm, fresh-baked experience, microwave a cookie cup for 5-8 seconds just before eating to slightly soften the kiss and frosting.
FAQ
Can I use homemade cookie dough?
Yes, you can substitute your favorite chocolate chip cookie dough recipe, just ensure you have enough to make 40 small portions.
What if I can’t find caramel chocolate kisses?
You can use regular chocolate kisses or rollos in this recipe. The caramel kiss is specified for its flavor, but the method works with any similar small, foil-wrapped candy.
My cookie cups puffed up in the center while baking. What did I do wrong?
This is normal. Simply press the center down with a spoon while they are still hot from the oven to create the well for the filling.
Can I make these ahead of time?
Yes, you can bake the cookie cups 1-2 days in advance. Store them unfilled in an airtight container. Fill with frosting and candy just before serving for the best texture.
Do I need to use sanding sugar?
The sanding sugar is optional but adds a nice sparkle and slight crunch. You can omit it or use another decorative sprinkle.
Can I freeze the cookie cups?