Ingredients

• 1 C Butter, softened
• 2 Tbsp Water
• 1 Egg
• 3 1/3 C Vanilla Sugar Cookie Mix
• 1 pkg Wrapped Caramels (13 ounce bag)
• 12 oz Milk Chocolate

Directions

1. Preheat oven to 325 degrees. Spray a mini muffin pan with nonstick cooking spray.
2. In a mixer, cream the butter for a few minutes until smooth and fluffy. Add in water and egg and mix well, scraping down sides part way through.
3. Add in the sugar cookie mix. Mix well, until dough begins to clean the sides of the bowl.
4. Using a 1.25"-diameter cookie scoop, place a scoop of cookie dough into each mini muffin tin.
5. Bake for 16 minutes.
6. Immediately upon removing the cookies from the oven, use a melon baller to make a bowl-like indentation in each cookie. Using a spoon, carefully lift out cookie cups and place on wire rack to cool.
7. Unwrap the caramels and place in a microwave-safe bowl.
8. Add the cream, and microwave for 30 seconds. Stir.
9. Return to microwave for 15 second increments, stirring after each, until caramel is smooth and fully melted.
10. With a spoon, fill cookie cups to the rim with caramel.
11. Allow to set
12. Melt the chocolate and spoon over top of cookie cups.
13. Allow to set.