Name: Caramel Gingerbread Cookie Cups
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Cooking spray, for muffin tin -; 2 1/3 c. all-purpose flour -; 2 tsp. ground ginger -; 1 tsp. cinnamon -; 1/2 tsp. cloves -; 1 tsp. baking soda -; 1/2 tsp. salt -; 3/4 c. butter, softened -; 1 c. brown sugar -; 2 large eggs -; 1/2 c. molasses -; 1 tsp. vanilla -; 8 oz. cream cheese, softened -; 2 c. HERSHEY'S Sea Salt Caramel Chips, melted, divided -; 1/2 c. whipped topping -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Gingerbread Cookie Cups

1. Cooking spray, for muffin tin -

2. 2 1/3 c. all-purpose flour -

3. 2 tsp. ground ginger -

4. 1 tsp. cinnamon -

5. 1/2 tsp. cloves -

6. 1 tsp. baking soda -

7. 1/2 tsp. salt -

8. 3/4 c. butter, softened -

9. 1 c. brown sugar -

10. 2 large eggs -

11. 1/2 c. molasses -

12. 1 tsp. vanilla -

13. 8 oz. cream cheese, softened -

14. 2 c. HERSHEY'S Sea Salt Caramel Chips, melted, divided -

15. 1/2 c. whipped topping -

How to cook deliciously - Caramel Gingerbread Cookie Cups

1. Stage

Preheat oven to 350º F and grease a muffin tin with cooking spray. In a medium bowl, whisk together flour, spices, baking soda, and salt.

2. Stage

In a large bowl using a hand mixer, cream together butter, brown sugar, and eggs until light and fluffy. Beat in molasses and vanilla until combined. Add dry mixture and mix until just combined.

3. Stage

Using a small ice cream scoop, scoop dough into each muffin tin cup.

4. Stage

Bake until golden brown, 20 minutes.

5. Stage

Spray bottom of a small glass with cooking spray and press into cookies to form a well. Let cookies cool 5 minutes, then invert onto cooking sheet to cool completely.

6. Stage

Meanwhile, make mousse: In a medium bowl using a hand mixer, beat cream cheese until light and fluffy. Add 1½ cups melted HERSHEY'S Sea Salt Caramel Chips and beat until combined, then fold in whipped topping. Transfer mixture to a piping bag and pipe into cookie cups.