Milky Way Cookie Cups

Ingredients

1 and 1/2 cups unsalted butter

2 eggs

1 tablespoon vanilla

3/4 teaspoon salt

2 teaspoons baking soda

3 teaspoons corn starch

3/4 cup mini chocolate chips

1 cup caramels, cut into quarters

20 mini Milky Way candies, or your favorite mini chocolate candy

4 cups all purpose flour

Milk chocolate chips for sprinkling on top of the dough

Preheat your oven to 350 degrees. Butter or spray two standard sized muffin pans. The recipe makes 18-20 cups total.

Melt and cool your butter and add to your mixing bowl.

Add in the brown sugar, vanilla, and eggs and mix until all incorporated.

In another bowl, whisk together the dry ingredients.

Slowly add the dry ingredients to the wet ingredients. Mix until just incorporated.

Mix in the mini chocolate chips and caramel pieces.

Using a small ice cream scoop, place one scoop in the bottom of your prepared pans.

Place one unwrapped candy in the middle of the dough.

Place another scoop on top of the candy.

Gently press down to cover the candy.

Add some of the milk chocolate chips on top of the dough and press down lightly.

Bake for 5 minutes and rotate your pan.

Bake for another 5-7 minutes or until the cookies are lightly golden brown.

Cool in the pan for 5 minutes, then take a knife and loosen each cookie.

Cool for another 5 minutes then with an offset spatula, gently lift the cookies out of the pan.

Let cool on a wire rack until you are ready to put them in plastic containers. They will freeze well.

** I suggest you eat these warm so the caramel is melted. Heat them in the microwave for 10 seconds if they are cool!

They freeze well in freezer bags too!