Chocolate Cookie Cups with Salted Caramel Hummus
This handheld dessert is perfect for holiday crowds. A layer of creamy Salted Caramel Dessert Hummus and a dash of flaky salt transform a basic chocolate cookie into something worthy of celebration.
Ingredients
Instructions
- Heat oven to 350º F. Spray a mini cupcake pan with non-stick cooking spray.
- With a mixer, blend butter and sugars together until light and fluffy, about 4 minutes. Add the egg and vanilla extract, mix until well combined.
- Add the flour, cocoa powder, baking soda, salt and cornstarch and mix until combined and smooth. Place mixture in the fridge for 15 minutes.
- Remove the mixture from the fridge, taking about 2 tablespoons at a time to roll into balls. Place each dough ball into the cupcake pan cups.
- Bake for 10-12 minutes. Remove from the oven and press into each cookie with a spoon to form a cup shape.
- Once the cookies are cool, spoon a layer of Salted Caramel Dessert Hummus into each cup. Drizzle with caramel and a pinch of sea salt.
- Serve and enjoy!
