Caramel S'more Cups
(Recipe courtesy of Betty Crocker)
1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter or margarine, softened
36 round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped
108 mini marshmallows (1 cup)
1/2 cup semisweet chocolate chips
- 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.