Caramel Gingerbread Cookie Cups
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If you love caramel, you'll be OBSESSED with these cookie cups.
Ingredients
- FOR THE COOKIE CUPS
- Cooking spray, for muffin tin
- 2⅓ c. all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- ½ tsp. cloves
- 1 tsp. baking soda
- ½ tsp. salt
- ¾ c. butter, softened
- 1 c. brown sugar
- 2 large eggs
- ½ c. molasses
- 1 tsp. vanilla
- FOR THE MOUSSE
- 8 oz. cream cheese, softened
- 2 c. HERSHEY'S Sea Salt Caramel Chips, melted, divided
- ½ c. Whipped topping
Instructions
- Preheat oven to 350º F and grease a muffin tin with cooking spray. In a medium bowl, whisk together flour, spices, baking soda, and salt.
- In a large bowl using a hand mixer, cream together butter, brown sugar, and eggs until light and fluffy. Beat in molasses and vanilla until combined. Add dry mixture and mix until just combined.
- Using a small ice cream scoop, scoop dough into each muffin tin cup.
- Bake until golden brown, 20 minutes.
- Spray bottom of a small glass with cooking spray and press into cookies to form a well. Let cookies cool 5 minutes, then invert onto cooking sheet to cool completely.
- Meanwhile, make mousse: In a medium bowl using a hand mixer, beat cream cheese until light and fluffy. Add 1½ cups melted HERSHEY'S Sea Salt Caramel Chips and beat until combined, then fold in whipped topping. Transfer mixture to a piping bag and pipe into cookie cups.
- Drizzle with remaining melted HERSHEY'S Sea Salt Caramel Chips and serve.
How To Make Caramel Gingerbread Cookie Cups
If you love caramel, you'll be OBSESSED with these cookie cups.Full recipe: http://dlsh.it/K6qn4oy
Julkaissut Delish Perjantaina 15. joulukuuta 2017
