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Publix Aprons

White Chocolate-Caramel Cookie Cups

White Chocolate-Caramel Cookie Cups
Total Time:
50 minutes
Active Time:
15 minutes


Cooking spray
1 (16-oz) package refrigerated sugar pull-apart cookie dough
1 cup heavy whipping cream, divided
4 oz bar white chocolate (up to 6 oz, for richer flavor)
Large zip-top bag (optional)
1/2 cup caramel sauce (or syrup)
2 teaspoons ground cinnamon


  1. Preheat oven to 350°F. Coat 24 cups of a mini-muffin pan with spray. Cut each square of dough in half and roll into a ball; place in pan. Bake 12–15 minutes or until golden. Immediately press an indentation in the center of each cup with a melon baller or back of a wooden spoon. Let stand 15 minutes to cool.
  2. Place 1/4 cup whipping cream in microwave-safe bowl; microwave on MEDIUM (50% power) for 1 minute or until hot. Break white chocolate bar apart and whisk into cream until smooth. Place remaining 3/4 cup whipping cream in second bowl; beat with electric mixer 2–3 minutes or until soft peaks form. Fold cream mixture into white chocolate mixture. Place in zip-top bag (for easy piping). Chill 15 minutes or until cold.
  3. Remove cookie cups from pan (using a knife around edges to loosen, if needed). Place 1/2 teaspoon caramel sauce in each cup; top with 1 tablespoon white chocolate mixture. Sprinkle lightly with cinnamon. Serve.

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Nutritional Information

CALORIES (per 1/24 recipe) 170kcal; FAT 10.00g; SAT FAT 4.50g; TRANS FAT 1.50g; CHOL 20mg; SODIUM 75mg; CARB 18g; FIBER 0.00g; SUGARS 13g; PROTEIN 2g; CALC 2%; VIT A 2%; VIT C 0%; IRON 2%

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