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Guest Post: Crunch-Time Cookie Cups

by Courtney on October 9, 2010

Hey there Sweet Tooth readers! My name is Liz and I write a recipe blog over at Little Bitty Bakes. Courtney may be away this weekend, but we aren’t going to let that stop us from baking up something yummy, are we?!

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I have to be honest. This began as simple chocolate chip cookie dough. Then a whooole buncha stuff happened. I’d blame my marathon-training appetite, but honestly, that’s just how I roll. ;)

Have you ever added cocoa to chocolate chip cookie dough? No? Well, the time has come. Do it! And muffin pans aren’t just for muffins and cupcakes, kiddos.

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Once these come out of the oven, pretzels and caramel sauce go right into the middle of the cookie cup. Are you thinking what I’m thinking? If so, then the answer is yes. Yes you can eat a spoonful of caramel sauce once you’re done assembling your cookie cups.

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Can you handle one more ingredient? Good, good. Before you bite into your heavenly cookie cup – because the pretzel just didn’t quite meet my salt/crunch quota – sprinkle a bunch of peanuts on top.

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These are a perfect balance of salt and sweet. And the crunch factor puts them over the top. Are you a fan of sweet ‘n salty treats? I know I am. I’m pretty sure Courtney is, too. :)

Crunch-Time Cookie Cups

Makes about 24 cookie cups

1 cup butter

¾ cup white sugar

¾ cup light brown sugar

1 tsp. vanilla

2 eggs

1 1/2 cups all-purpose flour

½ cup unsweetened cocoa

1 tsp. baking soda

1 tsp. salt

1 ½ cups semi-sweet chocolate chips

24 bite-size pretzels (recommended: waffle shape)

1 12.5 oz. jar Smuckers caramel topping

1 ½ cups peanuts

Heat oven to 375 degrees F. Spray two 12-cup muffin tins with nonstick cooking spray.

In large mixing bowl, cream butter and sugars until mixed. Add vanilla and eggs, beating until well mixed.

In large bowl, combine flour, cocoa, baking soda, and salt. Mix until combined. Gradually add flour mixture into wet ingredients, mixing until blended. Stir in chocolate chips.

Spoon cookie dough evenly into 24 muffin cups. Bake about 12 to 15 minutes, until inserted toothpick comes out nearly clean. Do not over-bake! Treat ‘em like brownies!

Allow cookie cups to cool about 2 to three minutes. Press one pretzel into each cookie cup, creating a well. Allow to cool, then remove cookie cups from muffin tin. Spoon about one tablespoon of caramel sauce into each cup. Top with peanuts.

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{ 5 comments… read them below or add one }

1 Lisa October 9, 2010 at 5:26 pm

Omg, these look amazing!

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2 Natalia Baage October 9, 2010 at 5:48 pm

Those looks absolutely ooey gooey and delicious.

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3 Di @ http://thetreadmilldiaries.com/ October 9, 2010 at 7:07 pm

These look fabulous – I think all the right things happened to your chocolate chip cookie dough. And, sweet & salty treats are the BEST!

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4 Jean@RoastedRootsandPumpkinSpice October 10, 2010 at 8:43 am

I don’t think i’ve ever disliked peanuts in sweet treats. This looks soooo good!

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5 Liz @ Blog is the New Black October 10, 2010 at 5:45 pm

These look sooooo good!

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