If you love caramel, you'll be OBSESSED with these cookie cups.
Author: Delish/Photo credits to delish.com
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
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2017/12/19/caramel-gingerbread-cookie-cups/