Caramel S'more Cups

 

1

pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix

1/2

cup butter or margarine, softened

1

egg

36

round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped

108

mini marshmallows (1 cup)

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.