If you’re a fan of salty-and-sweet, do we have a cookie for you! Ooey gooey caramel,
melted dark cocoa Candy Melts candy and a crunchy pecan top a buttery brown sugar
cookie cup. A sprinkling of salt makes it even more divine.
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup solid vegetable shortening
1/4 cup (1/2 stick) butter, softened
cup firmly packed brown sugar
2 tablespoons milk
1 teaspoon Wilton
Pure Vanilla Extract
25 caramels, unwrapped
5 teaspoons water
1 cup Dark Cocoa Candy Melts® Candy, melted
1 1/2 teaspoons flaky salt
Non-stick vegetable pan spray
Heat oven to 350 degrees F.
Prepare mini muffin pan with vegetable pan spray.
In medium bowl, combine flour, salt and baking powder.
In large bowl, beat shortening, butter and brown sugar with electric mixer at
medium speed until light and fluffy. Beat in egg, milk and vanilla; mix well. Add
flour mixture and beat until just combined. Press dough into prepared pan, filling
pan cavities 2/3 full.
Bake for 12-14 minutes or until light brown around edges.
Remove from oven and immediately press centers of cookies with a small spoon
to make a cup (a measuring spoon works well).
Cool in pan on cooling grid for 5 minutes.
Remove from pan; cool completely on cooling grid.
In medium microwave-safe container, combine caramels and water. Microwave at
half (50%) power in 30-second intervals, stirring between each, until caramel is
melted and smooth.
Fill cookie cups with caramel and immediately place a pecan half on top of each
cookie. Drizzle with melted candy and sprinkle with flaky salt.