Recipe: Salted Caramel Cookie Cups

Preheat oven to 375 degrees. Coat a mini muffin pan with cooking spray. In a medium bowl, whisk flour, salt and baking soda. Set aside. In the bowl of an electric mixer, cream butter and both sugars on medium speed until light and fluffy, about 5 minutes. Add peanut butter and continue to mix an additional 2-3 minutes, until fully incorporated. Add egg followed by vanilla extract, scraping down the bowl as needed. Add 2 Tbsp Iowish Salted Caramel Liqueur and 2 tsp heavy cream. Mix in dry ingredients until combined. Wrap dough in plastic wrap and refrigerate for about an hour (to make the scooping easier). Using a cookie scoop yielding 1/2 ounce portions, scoop dough, roll into balls and place in mini muffin tin. Bake for 7-8 minutes, remove from the oven and immediately create an indentation in the middle of each cookie cup.

Set cookie cups aside to cool. Bring 1/2 cup heavy cream up to a scant boil. Pour over dark chocolate chips and stir to combine. Stir in 2 Tbsp Iowish Salted Caramel Liqueur and set aside for about 10 minutes, stirring occasionally. Spoon ganache into cookie cups. If your ganache sets up, simply microwave it in 15 second increments until it’s fluid again. Pop cookie cups in the fridge for about 10-15 minutes to set up. Melt caramel bits and 1/4 cup heavy cream in the microwave in 30 second increments until melted. Pour into a piping bag and drizzle over cookie cups. Immediately sprinkle with a pinch of sea salt.

Enjoy!