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Muffin Tin Cookies X 2
Nb persons: 12
Yield: 2 cookie
Preparation time:
Total time:
Source: Katie Brown Celebrates
| Cookie Base: | |
| 2 1/2 c. | flour |
| 1 tsp. | coarse salt |
| 1 1/2 sticks | unsalted butter, softened |
| 1 c. | sugar |
| 1 | egg |
| 1 tsp. | vanilla |
| 1/4 c. | water, opt. |
| Caramel Chocolate Version: | |
| 6 oz. | Baker's semisweet chocolate, chopped |
| 1 Tb. | vegetable oil |
| 12 | caramel-filled Hershey's Kisses |
| Sweet and Salty Version: | |
| 1 tsp. | lemon juice |
| 2 tsp. | decorating sugar |
| 1/2 c. | coarsely chopped salted pretzels |
For Cookie Base: Preheat oven to 350 degrees. In a medium bowl, mix together flour and salt. Set aside. Beat butter and sugar together until creamy and fluffly. Add egg and vanilla, and continue to beat until smooth. Add flour mixture and mix until just combined. If dough seems too dry, add water. Divide dough in half.
For Caramel Chocolate Version; In a small saucepan, melt chocolate squares and vegetable oil together. Once melted, fold into one half of the cookie base until combined. Roll dough into a 12" long log and wrap in plastic. Let rest in freezer 10 minutes. Once rested, slice the dough log into 1" rounds. Lay round flat in muffin tins fitted with paper for foil baking cups, and stick a Hershey's Kiss upside down in each. Bake 20-25 minutes.
For Sweet and Salty Version: Fold lemon juice into remaining half of dough. Roll dough into a 12" long and wrap in plastic. Let rest in freezer 10 minutes. Once rested, slice the dough log into 1" rounds. Lay rounds flat in muffin tins fitted with paper or foil baking cups, and sprinkle each with 1/2 tsp. decorating sugar and 1 tsp. of the rushed pretzel. Bake 20-25 minutes.
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