Total Time
Prep 10 mins
Cook 15 mins

A Blue Ribbon Winner, courtesy of Valerie Johnson Valerie says: These little cookie cups are very easy to make. If you like chocolate and caramel, I'm sure you will like these.

Ingredients Nutrition

  • 1 (17 1/2 ounce) package Betty Crocker double chocolate chunk cookie mix (In a pouch or bag)
  • 3 tablespoons vegetable oil
  • 1 tablespoon water
  • 1 egg
  • 36 round milk chocolate-covered chewy caramels (Rolos)
  • 36 pecan halves


  1. Heat oven to 375.
  2. Place miniature paper baking cups in each of 36 mini muffin cups.
  3. In large bowl stir cookie mix, oil, water and egg until soft dough forms.
  4. Shape dough into 36 (1 1/4") balls, and place in muffin cups. If dough becomes sticky, dust hands with flour.
  5. Bake 8-9 minutes, or until edges are set.
  6. Immediately press one milk chocolate-covered caramel into center of each cookie cup. Cool two minutes.
  7. Top with pecan halves.
  8. Cool completely.
  9. Remove from pan with narrow spatula.