#cookiecup

Chocolate Chip Cookie Shots 

These vegan Butterscotch Pecan Sandies Cookie Cups are a fun take on a classic cookie. They are small treats that taste great with butterscotch and toasted pecans.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/4 cup brown sugar. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 cup chopped pecans. 1/4 cup vegan butterscotch chips. 1/4 tsp salt.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Put the vegan butter and brown sugar in a bowl and mix them together until they are smooth. Mix well after adding the vanilla extract and maple syrup. Mix in the flour and salt little by little until a dough forms. The vegan butterscotch chips and chopped pecans should be evenly mixed in. Spread the dough out in the mini muffin tin using a cookie scoop or spoon. Press down a little to make cups. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. First, let the cookie cups cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool completely. Enjoy these tasty vegan Butterscotch Pecan Sandies Cookie Cups once they're cool.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the mouthwatering flavors of Take Five candy bars with these delightful Cookie Cups! The combination of oats, pretzels, peanut butter, chocolate, and caramel creates an irresistible treat.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup old-fashioned rolled oats. 1/2 cup chopped pretzels. 1/4 cup creamy peanut butter. 1/2 cup milk chocolate chips. 1/2 cup semisweet chocolate chips. 1/4 cup caramel sauce.

Instructions: Warm your oven up to 350F 175C and grease a muffin tin. Put the flour, baking soda, and salt in a small bowl and mix them together. Mix the softened butter, white sugar, and brown sugar in a bigger bowl until the mixture is smooth. In the bigger bowl with the butter and sugar, beat in the egg and vanilla extract. Slowly add the flour mixture to the bigger bowl and mix it in until everything is well mixed. Add the chopped pretzels and rolled oats and mix them in. Each muffin cup should have about 2 tablespoons of dough in it. Press the dough against the bottom and sides to make a cup shape. Melt the peanut butter in a bowl that can go in the microwave. Then, put a little bit of it in each cookie cup. In each cup, put a few milk chocolate chips and semisweet chocolate chips. Put it in an oven that is already hot and bake it for 12 to 15 minutes, or until the edges turn golden brown. As soon as the cookies come out of the oven, make a well in the middle of each one with the back of a teaspoon. For 10 minutes, let the cookie cups cool in the muffin tin. Then, carefully move them to a wire rack to cool all the way through. Put some caramel sauce on top of each cookie cup after it has cooled down. Enjoy your tasty cookie cups that look like Take Five candy bars!

Prep Time: 20 minutes

Cook Time: 15 minutes