Caramel Gingerbread Cookie Cups
 
Prep time
Cook time
Total time
 
If you love caramel, you'll be OBSESSED with these cookie cups.
Author:
Recipe type: Dessert
Cuisine: American
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
  1. 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.
  2. 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.
  3. Using a small ice cream scoop, scoop dough into each muffin tin cup.
  4. Bake until golden brown, 20 minutes.
  5. 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.
  6. 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.
  7. Drizzle with remaining melted HERSHEY'S Sea Salt Caramel Chips and serve.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2017/12/19/caramel-gingerbread-cookie-cups/