Brown Sugar Caramel Pecan Cookie Cups

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 cup Brown sugar, packed
  • 3 oz Caramel melting bits

• Nuts & Seeds

  • 2 cups Pecan, halves

• Dairy

  • 13/16 cup Butter
  • 6 oz Cream cheese
  • 2 tbsp Heavy whipping cream

Found on platingpixels.com

Description

Ingredients

• 6 ounces cream cheese, softened
• ¾ cup butter, softened
• 2 cups all-purpose flour
• ¾ cup packed brown sugar
• 2 eggs
• 1 tablespoon melted butter
• 3 ounces caramel melting bits
• 2 tablespoons heavy whipping cream
• 2 cups pecan halves

Directions

• For cookie cup: In a large bowl, beat together cream cheese and ¾ cup butter on medium speed until light and fluffy. Gradually add flour, beat on low until just combined and forms to a large ball. Cover and refrigerate for at least 15 minutes to firm up.
• Preheat oven to 350º F. Roll dough into 1-inch balls. Drop into bottoms of greased muffin pan. Evenly press dough into bottom and up the sides to create cups.
• For filling: In a small bowl combine brown sugar, eggs and 1-tablespoon melted butter. Spoon filling into cookie cups (should be about ½ full). Top each with 1-2 pecan halves.
• Place caramel bits and heavy cream into small sauce pan on medium-low heat. Heat, stirring often until combined and melted. Spoon melted caramel over filled cookie cups, almost to top. Then top each with 2-3 more pecan halves (see animated photo in post above).
• Bake for 20-25 minutes at 350º or until cookie cup edges are golden brown. Cool 3-4 minutes, remove from pan and place on cooling rack to cool before serving.