Betty Crocker® cookie mix provides a simple addition to these delicious caramel cookies – a delightful dessert! I love these cookies! Sometime I left out the caramel center and just put the marshmallows on top with the chocolate drizzle and they are awesome!

Caramel S'more Cups
Yields 36
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Prep Time
30 min
Total Time
1 hr 30 min
Prep Time
30 min
Total Time
1 hr 30 min
  1. 1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
  2. 1/2 cup butter or margarine, softened
  3. 1 egg
  4. 36 round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped
  5. 108 mini marshmallows (1 cup)
  6. 1/2 cup semisweet chocolate chips
  1. Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
  2. Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
  3. Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
  4. Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.
  1. * Need to make a sweet treat for a bake sale? These would be a hit! These cookies are heavenly warm, but are delicious when cooled too.
  1. Serving Size: 1 Cookie
  2. Calories 140, Total Fat 6g, Cholesterol 15mg, Sodium 90mg, Total Carbohydrate 18g, Protein 1g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%
  3. Percent Daily Values are based on a 2,000 calorie diet.
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