From brunch to dinner, Aprons has plenty of recipes for your Easter celebration. Try this sweet treat for your peeps!
White Chocolate-Caramel Cookie Cups
Ingredients
Cooking spray
1 package (16 ounces) refrigerated pull-apart sugar cookie dough
1 cup heavy whipping cream, divided
4-ounce bar white chocolate (use up to 6 ounces for richer flavor)
Large zip-top bag (optional)
1/2 cup caramel sauce
2 teaspoons ground cinnamon
Steps
- Preheat oven to 350 F. Coat 24 cups of a mini-muffin pan with spray. Cut each square of dough in half and roll into a ball; place in pan. Bake 12 – 15 minutes until golden. Immediately press indentation in center of each cookie with melon baller or wooden spoon handle. Let stand 15 minutes to cool.
- Place 1/4 cup whipping cream in microwave-safe bowl; microwave on medium (50% power) 1 minute or until hot. Break white chocolate bar apart and whisk into cream until smooth. Place remaining 3/4 cup whipping cream in second bowl; beat with electric mixer 2 – 3 minutes until soft peaks form. Fold cream mixture into white chocolate mixture. Place in zip-top bag for easy piping, if desired. Chill 15 minutes or until cold.
- Remove cookie cups from pan (using knife to loosen edges, if needed). Place 1/2 teaspoon caramel sauce in each cup; top with 1 tablespoon white chocolate mixture. Dust tops evenly with cinnamon. Serve.
