Chocolate Chunk Caramel Cups

Directions

• 1

  Preheat oven 350°F. Grease a 24 mini muffin tin with pan spray. 

Make the cookie dough:

• 2

  Beat butter in stand mixer with paddle attachment or electric mixer on medium speed, until clinging to the sides of the bowl, about 2 minutes.

• 3

  Add ½ cup dry mix and mix until combined, scraping the sides as needed, about 1 minute.

• 4

  Add egg and remaining dry mix, and mix until well blended, scraping the sides as needed. 

• 5

  Divide cookie dough evenly into 24 even balls and place in the prepared tray.  Press down.

• 6

  Bake in preheated oven, until golden on the edges, about 15 minutes. 

• 7

  Remove from the oven and allow to cool slightly on the tray, about 5 minutes.  

• 8

  Using the end of a large wooden spoon handle, create a divot in the center for the caramel to sit.  Cool for an additional 10 minutes, then remove from the pan by inserting a small paring knife using a twisting motion to remove.  Cool completely, about 25 minutes.

Make the caramel filling:

• 9

  Place sugar, water and corn syrup in a medium saucepan, on medium-high, until the mixture reaches about 338°F or amber caramel.   

• 10

  Carefully pour the heavy cream into the caramel until combined.

• 11

  Add the chocolate and chill completely, about 2 hours at room temperature or 1 hour in refrigerator.

• 12

  Fill the cups with the caramel and top with a pinch of sea salt on each one.