Salted Caramel Cookie Cups

• Vegetarian

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Evaporated milk

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 11-oz bag Caramels
  • 1/2 cup Chocolate chips
  • 1 Course sea salt
  • 2 3/4 cup Flour
  • 1 1/4 cups Granulated sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on sixsistersstuff.com

Description

Ingredients

• 2 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/4 cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 11-oz bag caramels, unwrapped
• 1/2 cup evaporated milk
• 1/2 cup chocolate chips (I used milk chocolate, but semi-sweet would be tasty!)
• course sea salt for topping

Directions

• Preheat oven to 350 degrees. Grease a mini muffin pan with non-stick cooking spray.
• In a small bowl, sift together flour, baking soda, and baking powder.
• In a large bowl, beat together butter and sugar until it is fluffy. Stir in egg and vanilla, then slowly add in the flour mixture until it is completely combined.
• Roll into 1 size balls and place in muffin tin. Bake for 10-12 minutes, until they start to turn golden on the edges. Let them cool completely.
• In a small saucepan over medium heat, stir together caramels and evaporated milk until smooth (about 3-5 minutes). Remove from heat, and spoon onto cookies.
• Drizzle each cookie with melted chocolate chips and sprinkle with course sea salt.