Name: Caramel Gingerbread Cookie Cups
Prep time: 20 min
Total time: 45 min
Yield: 12
Ingredients: Cooking spray, for muffin tin; 2 1/3 c. all-purpose flour; 2 tsp. ground ginger; 1 tsp. cinnamon; 1/2 tsp. cloves; 1 tsp. baking soda; 1/2 tsp. salt; 3/4 c. butter, softened; 1 c. brown sugar; 2 large eggs; 1/2 c. molasses; 1 tsp. vanilla; 8 oz. cream cheese, softened; 2 c. HERSHEY'S Sea Salt Caramel Chips, melted, divided; 1/2 c. Whipped topping

Step 1Preheat oven to 350º F and grease a muffin tin with cooking spray. In a medium bowl, whisk together flour, spices, baking soda, and salt.

Step 2In a large bowl using a hand mixer, cream together butter, brown sugar, and eggs until light and fluffy. Beat in molasses and vanilla until combined. Add dry mixture and mix until just combined.

Step 3Using a small ice cream scoop, scoop dough into each muffin tin cup.

Step 4Bake until golden brown, 20 minutes.

Step 5Spray bottom of a small glass with cooking spray and press into cookies to form a well. Let cookies cool 5 minutes, then invert onto cooking sheet to cool completely.

Step 6Meanwhile, make mousse: In a medium bowl using a hand mixer, beat cream cheese until light and fluffy. Add 1½ cups melted HERSHEY'S Sea Salt Caramel Chips and beat until combined, then fold in whipped topping. Transfer mixture to a piping bag and pipe into cookie cups.

Step 7Drizzle with remaining melted HERSHEY'S Sea Salt Caramel Chips and serve.

Caramel Gingerbread Cookie Cups

Ingredients

For the cookie cups

For the mousse

Directions

Hershey's 2017

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