Caramel Cup Cookies

Caramel Cup Cookies

Community Classics .
Edited on Apr 25, 2007

These caramel cups are worth the little bit of extra time that it takes to make them. They are so delicious. If you give cookies as a gift, these are one kind that you just have to put on the tray I always include these on my cookie trays and they are the first to be eaten.


6 ounces of cream cheese, room temperature
2 flour (all purpose)
2 sticks of margarine

1 14 ounce bag of caramels
1/2 cup Carnation Evaporated Milk

2/3 cup sugar
1/2 cup margarine
3/4 cup Carnation Evaporated Milk
1 teaspoon vanilla
1 cup crushed or finely ground walnuts or pecans


In a mixer bowl, mix together, cream cheese and margarine until well blended, add 2 cups all purpose flour, mix until it forms large ball.
Make into walnut size balls and put into mini muffin tins.
Make a depression in the center of each one and press up sides of pan until you get to the top.
In a double boiler on medium high heat, melt caramels with Carnation Evaporated Milk.
Set aside until cups are completely cool.
Spoon 1 teaspoonful into each cookie cup Set aside while you make the topping.
In a mixing bowl , cream together 1/2 cup all vegetable shortening and 1/2 cup margarine after they are creamed, add 2/3 cup sugar, cream again.
Add 3/4 cup Carnarion Evaporated Milk and 1 teaspoon of vanilla. Make sure filling is cool before you frost. Frost tops with a decorating tube, it is much easier than trying to do it any other way.

Not a NESTLÉ®-tested recipe.

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