Muffin Tin Cookies

INGREDIENTS

  • For the Cookie Base: 1 ¼ cups flour
  • ½ teaspoon coarse salt
  • ¾ stick butter, softened
  • ½ cup sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 2 tablespoons water (optional)
  • For the Caramel Chocolate: Two 2 ounce Baker's chocolate squares
  • 2 teaspoons vegetable oil
  • 6 caramel filled Hershey kisses
  • For the Sweet and Salty: ½ teaspoon lemon juice
  • 1 teaspoons decorating sugar
  • ¼ cup coarsely chopped salted pretzels

GET COOKIN'

  1. For the Cookie Base: Preheat oven to 350 degrees F.
  2. In a medium bowl, mix the flour and salt and set aside. Beat the butter and sugar together until creamy and fluffy. Add the egg and vanilla, and continue to beat until smooth. Add the flour mixture and mix until just combined. If the dough seems too dry, add the water.
  3. For the Caramel Chocolate: In a small saucepan, melt the chocolate squares and vegetable oil together. Once melted, fold into half of the cookie dough base until combined.
  4. Roll dough into a 12-inch log and wrap in plastic wrap. Let rest in freezer 10 minutes.
  5. Once rested, slice the dough log into 1-inch rounds. Lay rounds flat into muffin tins fitted with paper or metal baking cups. Stick a Hershey kiss upside down in each.
  6. Bake 20 to 25 minutes.
  7. For the Sweet and Salty: Fold lemon juice into second half. Roll dough into a 12-inch log and wrap in plastic wrap. Let rest in freezer 10 minutes.
  8. Once rested, slice the dough log into 1-inch rounds. Lay rounds flat into muffin tins, fitted with paper or metal baking cups. Then sprinkle each cookie with ½-teaspoon decoration sugar and 1 teaspoon crushed pretzel.
  9. Bake 20 to 25 minutes.