Crunch-Time Cookie Cups

A couple weeks ago, I was lucky enough to be asked by Courtney to write a guest post on her blog.  I didn’t have to think much about what to write, because the recipe I decided to share really speaks for itself.  Since I never directed you guys over to Courtney’s blog to check out the post, I decided I should probably share the recipe here, too! 
Adding unsweetened cocoa to a basic chocolate chip cookie dough is a great thing.  I did that with these cookie cups, and I also did it with my pumpkin patch cookie cups.

As soon as these come out of the oven, you press a pretzel into the middle and pour caramel sauce into the cup.  We’re on a sweet ‘n salty mission here, after all.

Crunch.  We’re also going for crunch with these decadent little cups.  A few peanuts on top should do the trick.

These are one of my favorites this fall.  Although, any salty and sweet dessert is bound to catch my attention.  How about you?  Do you like sweet ‘n salty treats, or are you exclusive with your tastes?

Crunch-Time Cookie Cups
Makes about 24 cookie cups
1 cup butter
¾ cup white sugar
¾ cup light brown sugar
1 tsp. vanilla
2 eggs
1 1/2 cups all-purpose flour
½ cup unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
1 ½ cups semi-sweet chocolate chips
24 bite-size pretzels (recommended: waffle shape)
1 ½ cups peanuts
Heat oven to 375 degrees F.  Spray two 12-cup muffin tins with nonstick cooking spray.
In large mixing bowl, cream butter and sugars until mixed.  Add vanilla and eggs, beating until well mixed. 
In large bowl, combine flour, cocoa, baking soda, and salt.  Mix until combined.  Gradually add flour mixture into wet ingredients, mixing until blended.  Stir in chocolate chips.
Spoon cookie dough evenly into 24 muffin cups.  Bake about 12 to 15 minutes, until inserted toothpick comes out nearly clean.  Do not over-bake! Treat ‘em like brownies!
Allow cookie cups to cool about 2 to three minutes.  Press one pretzel into each cookie cup, creating a well.  Allow to cool, then remove cookie cups from muffin tin.  Spoon about one tablespoon of caramel sauce into each cup.  Top with peanuts.
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