MINIATURE SALTED CARAMEL COOKIE CUPCAKES

These aren't upright any cooky cupcakes ? they are stuffed with preserved chromatic and studded with river coffee chips.


To neaten these miniature cook cups, you leave begin with a picture muffin tin. You'll require to truly grease the tin symptomless with non-stick spray. Don't use cupcake liners, as the cookies lever to those and aren't separate fountainhead after baking. Then you leave mix up the cook dough. To increment the butterscotch variety, I another a container of butterscotch pudding. The course gives these cookies a heightened butterscotch form and also attain the cookies a lot softer. By adding pudding to cookies it makes them statesman moist and keeps them softer for mortal. Another foodstuff which increases the softness of these cookies is cornstarch. Retributory a shrimpy total goes a perennial way! Cornstarch also helps to
wave the cookie and makes it chuff up statesman in the muffin tin.

The brownness and butterscotch unitedly are Impressive! And then with a few drinkable chips pressed into the top of the biscuit and a wet of sea salty ? yeah; pretty such a perfect afters! Revel

INGREDIENTS
  • ¾ cup butter
  • 5 tablespoons white sugar
  • ¾ cup brown sugar, lightly packed
  • 2 large eggs
  • Pinch of salt
  • 1 and ½ teaspoon vanilla extract
  • ¼ teaspoon baking powder
  • 3 cups all-purpose flour, spooned and leveled
  • 1 package butterscotch pudding mix, dry
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 12-24 Caramels, unwrapped, quantity depends on preference (see instructions)
  • Handful of chocolate chips
  • Sea Salt, for topping

INSTRUCTIONS
  1. Preheat the oven to 350 degrees F. Heavily grease a miniature muffin tin with baking spray.
  2. Cream together the butter with both sugars. Make sure the butter is a room temperature, but not at all melted.
  3. Beat in the eggs one at a time, then the salt, and then the vanilla.
  4. In another bowl combine the flour, pudding mix, baking powder, baking soda, and cornstarch. Stir until combined.
  5. Add dry to wet and mix until just combined, making sure to scrape down the sides.
  6. If needed, add more flour until the mixture is able to be rolled without sticking to your hands.
  7. Roll small balls that fill up the muffin tin about ¾ths the way. Place the balls in the muffin tin.
  8. Remove the wrappers from the caramels and cut into either 2 or 4 sections (I did it in four sections, but if you want more caramel do 2). Press a caramel piece into the center of the cookie.
  9. Bake for 8-10 minutes.
  10. Remove and press one caramel piece into the center of each cookie. Press a few chocolate chips around the caramel piece on the top
  11. Allow to cool for about 1-3 minutes. Remove the cookies (don't let them cool in the muffin tin) and transfer to a cooling rack.
  12. Once the cookies are completely cooled, sprinkle on some salt and enjoy.

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