Chocolate Caramel Cookie Cups

Chocolate Caramel Cookie Cups | Sweet Treats & More 

Check out these incredible new Hershey’s Milk Chocolate Caramels! Little bite sized squares of soft and smooth caramel filled chocolates. They come in dark and milk chocolate and I got my hands on both! 

Chocolate Caramel Cookie Cups | Sweet Treats & More

When I visited The Hershey Company last summer I got to watch one of the food scientists make their caramel and learn the secrets of how to make super soft and smooth caramel. And then I got to make my own. Best caramel I’ve ever had!  

hersheycaramel

I immediately knew I wanted to stuff these caramels into something…like cookies :)  I used the Hershey’s Milk Chocolate Caramels and stuffed them inside rich, chocolate pudding cookie cups!

You can use the milk or dark chocolate caramels (or maybe both)! These little Chocolate Caramel Cookie Cups are the perfect bite-sized indulgent treat, perfect for summer parties, and perfect for chocolate-caramel lovers. 

Chocolate Caramel Cookie Cups | Sweet Treats & More

Chocolate Caramel Cookie Cups | Sweet Treats & More

Chocolate Caramel Cookie Cups
Yields 24
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Ingredients
  1. 2 1/4 c. flour
  2. 1 tsp baking soda
  3. 1 c. butter, soft
  4. 3/4 c. brown sugar
  5. 1/4 c. white sugar
  6. 1 small package instant chocolate pudding
  7. 2 eggs 1 tsp. vanilla
  8. 1 cup milk chocolate chips
  9. 12 Hershey's Milk Chocolate Caramels
Instructions
  1. Preheat oven to 350.
  2. Lightly grease a mini muffin tin and set aside. Cut Hershey's Caramel in half and set aside.
  3. In a small bowl combine flour and soda and set aside. In another bowl, cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add flour and soda mixture to wet ingredients. Stir in chocolate chips.
  4. Scoop heaping tablespoons and shape into a ball. Press dough into mini muffin tins, pressing slightly up the sides. Press a Hershey's Caramel into the center, caramle side up.
  5. Bake for 10-12 minutes. Let cool for several minutes before transferring cups to a cooling rack.
boys ahoy http://boysahoy.com/

Oatmeal Peanut Butter Cookies {Copycat Girl Scout Do-si-Dos}

Peanut Butter Oatmeal Sandwich Cookies | Sweet Treats and More
These cookies were orginally published to my blog in August, 2010. {Way back when my photography was…well…NO GOOD!} Take a peak in my archives and you’ll see what I mean. I still have plenty of room for improvement, but these cookies are so good they needed a better photo to showcase them.  
 
These Oatmeal Peanut Butter Cookies are supposed to be copycat Girl Scout Do-si-do Cookies.  When it comes to Girl Scout Cookies I really only know Samoas and Thin Mints. So, I’ll let you be the judge. 
 Peanut Butter Oatmeal Sandwich Cookies | Sweet Treats and More
 
They are however, out of this world good.  Dangerous to any peanut butter lover. Soft and chewy peanut butter cookies filled with the best peanut butter frosting.
 
I work with the youth in our church and I get to pawn off all of the treats I make on them. I took these to an activity a few weeks ago and every last one disappeared. 
Oatmeal Peanut Butter Cookies
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Ingredients
  1. 1/2 cup butter, soft
  2. 1/2 cup peanut butter
  3. 1/2 cup white sugar
  4. 1/2 cup brown sugar
  5. 1 egg
  6. 1 tsp vanilla
  7. 3/4 cup flour
  8. 1/2 tsp baking soda
  9. 1/4 tsp baking powder
  10. 1/2 tsp salt
  11. 1 cup quick oats (old fashioned work fine too)
for the filling
  1. 3 tbsp butter, soft
  2. 1 cup powdered sugar
  3. 1/2 cup peanut butter
  4. 2 1/2 tbsp heavy cream
Instructions
  1. Preheat oven to 350. Line cookie sheets with parchment and set aside.
  2. In the bowl of a stand mixer, beat 1/2 cup butter, 1/2 cup peanut butter, sugars, and vanilla together. Add egg and beat until creamy.
  3. In another bowl combine flour, baking soda, baking powder and salt.
  4. Slow beat dry ingredients into the wet ingredients. Stir in oats.
  5. Drop by rounded teaspoon onto baking sheets and press each ball down with a fork in a criss cross pattern, until about 1/4 inch thick. Bake for 8-10 minutes or until slightly golden.
For the filling
  1. Cream together the butter, powdered sugar and heavy cream. Slowly beat in powdered sugar. Beat on high until creamy.
  2. Spread a layer of filling in between two oatmeal peanut butter cookies.
Notes
  1. source: All Recipes.
  2. makes about 2 dozen
boys ahoy http://boysahoy.com/
 

Strawberry Shortcake Cookie Cups

 Strawberry Shortcake Cookie Cups.  A sugar cookie cup filled with a sweet strawberry sauce and topped with whipped cream!

Hey everyone, Serene here from House of Yumm yet again to bring you a sweet treat! Sugar Cookie Cups filled with a sweet, slightly tart, homemade Strawberry Sauce, and topped with some whipped cream.  Um.  Yes please?!  Not only are these Strawberry Shortcake Cookie Cups the perfect springtime sweet causing me to indulge.  They also gave me a speech issue.  I am constantly calling these Strawberry Shortcups.  And I mean constantly.  I’ve said it everytime I’ve tried to say the actual name.  I hope you all have better luck with the title of this recipe than I did! 

Strawberry Shortcake Cookie Cups.  A sugar cookie cup filled with a sweet strawberry sauce and topped with whipped cream!

These cups are filled with this slightly addicting Strawberry Sauce.  So simple and easy to make, but so perfect.  Strawberries, a little lemon, and of course some sugar.  You can substitute any sugar of your liking for this part.  I haven’t tried doing it with honey or agave as the sweetener though.  Which I may have to try soon to see if I can make it just slightly healthier.  Because seriously..I want to put this stuff on everything! Strawberry Shortcake Cookie Cups.  A sugar cookie cup filled with a sweet strawberry sauce and topped with whipped cream!

Best part about the Strawberry Sauce recipe, even after you use it to fill the cookie cups there will be a little bit left over.  So feel free to douse your morning toast, or pancakes, or ice cream with it.  The possibilities are endless! 

Strawberry Shortcake Cookie Cups.  A sugar cookie cup filled with a sweet strawberry sauce and topped with whipped cream!

Making cookie cups is a slight addiction for me.  Such an easy dessert to make.  And the best part is you can use any sugar cookie dough that you prefer.  If you have a favorite homemade recipe it works.  Personally I tend to make mine with a mix from the store.  But that’s mostly because I have four kids, two of which are under two.  And one of those is typically hanging on me or needing something.  So anyway that I can cut a corner when baking, I am most likely going to take it.  

Strawberry Shortcake Cookie Cups.  A sugar cookie cup filled with a sweet strawberry sauce and topped with whipped cream!

 I hope you enjoy this recipe.  Such a fun way to enjoy strawberry shortcake this strawberry season!  I do recommend eating these shortly after making them though, unlike other cookie cups I have made, this filling is more juicy and will soak into the cookie.  The longer they sit, the more soggy the cookie will get.  I would recommend making them and serving the same day.  And store in the refrigerator due to the whipped cream topping. 

Strawberry Shortcake Cookie Cups
Yields 24
A sugar cookie cup filled with a homemade sweet Strawberry sauce topped with whipped cream.
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 1 carton Strawberries (16 ounces-chopped)
  2. 2 Tablespoons Lemon Juice (Approximately 1/2 a medium lemon)
  3. 1/3 cup Sugar
  4. 1 Sugar Cookie Mix (Plus required ingredients)
  5. 2 C Heavy Cream
  6. 1/2 Cup Powdered Sugar
Instructions
  1. Strawberry Sauce
  2. Add the chopped strawberries, sugar, and lemon juice into a medium sized pot. Cook over medium heat until all the sugar is dissolved. Bring to a boil then reduce the heat and continue to simmer while stirring occasionally. Simmer for approximately 3-5 minutes until the juice is formed and thickened.
  3. Pour the sauce into a bowl or jar and store in the refrigerator covered. Allow the sauce to cool for at least 2 hours prior to use.
  4. Cookie Cups
  5. Preheat oven to 375 degrees. Grease mini muffin tin and set aside.
  6. Prepare the Sugar Cookie Dough as required, using either a mix or preferred recipe. Spoon out the cookie dough (approximately balls of 1 inch diameter) and place into the mini muffin tin. Using a spoon (I used a round tablespoon) press down the center to create a crater.
  7. Bake for approximately 9 minutes, cookie cups will be slightly golden in color. The crater will have filled back in, use the spoon to press down the centers again to create the cup shape. Allow the cookie cups to cool in the pan for another 5 minutes and then remove to continue cooling on a wire rack.
  8. Pour the heavy cream and powdered sugar into the mixing bowl, beat over low speed for approximately 30 seconds (so you don't splash cream everywhere) and then continue to beat over medium-high speed until thick cream forms.
  9. Spoon approximately 1/2 a tablespoon of the cooled strawberry sauce into the cookie cups and top with a spoonful of whipped cream (or pipe it on for presentation-I used a Wilton 1M tip)
boys ahoy http://boysahoy.com/

 More Recipes You Might Enjoy:

Chunky Monkey 084_680name

Chunky Monkey Brownie Bites 

Twix Cookie Cups

Twix Cookie Cups 

 

I hope you enjoyed the recipe and will follow along on my cooking adventures at House of Yumm:

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Brown Butter Oatmeal Sandwich Cookies

Brown Buter Oatmeal Sandwich Cookies

The fluffiest brown butter buttercream frosting sandwiched between soft, chewy oatmeal cookies. Heaven in every bite my friends. The cinnamon spiced oatmeal cookies pair perfectly with the rich, nutty, brown butter frosting.   

We crashed our friends’ block party over the weekend and brought these along to share with everyone…whom we didn’t know at all 😉 But its always fun to meet and share cookies with new friends.  

Brown Butter Oatmeal Sandwich Cookies

I might just like these more than the Little Debbie Oatmeal Cream Pies I grew up loving.  

Brown Butter Oatmeal Sandwich Cookies
Yields 24
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For the cookies
  1. 1 cup butter, soft
  2. 1 cup brown sugar
  3. 1 cup sugar
  4. 2 eggs
  5. 1 tsp vanilla extract
  6. 2 cups flour
  7. 1 tsp baking soda
  8. 1 1/2 tsp cinnamon
  9. 1 tsp salt
  10. 3 cups rolled oats
For the frosting
  1. 1 cup butter
  2. 3 cups powdered sugar
  3. 1/4 cup heavy cream
  4. 1 1/2 tsp vanilla extract
First make the frosting
  1. Melt the butter in a small saucepan over medium-low heat, whisking occasionally until butter is foaming and brown specks begin to appear and butter smells nutty. Remove from heat and pour into a bowl to chill. Chill in fridge until butter solidifies again (about 1 hour).
  2. Once chilled, place chilled brown butter in a mixing bowl. Slowly beat in powdered sugar, heavy cream and vanilla extract. Whip until thick and creamy. Set frosting aside.
  3. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
  4. In a stand mixer, cream butter and sugars until smooth. Add egg and vanilla and beat until creamy. In another bowl combine flour, baking soda, cinnoman and salt. Slowly beat into the sugar mixture. Stir in oats.
  5. Scoop by rounded tablespoon onto baking sheet. Bake at 375 for 8-9 minutes. Let cool for several minutes before transferring to a cooling rack.
  6. Spread a thick layer of frosting in between two oatmeal cookies.
Notes
  1. cookie recipe from Kroger's. can of Old Fashioned Oats
boys ahoy http://boysahoy.com/
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