Caramel Tassie Cookies
Delight your taste buds with these irresistibly rich and buttery Caramel Tassie Cookies, a perfect fusion of decadence and charm. Featuring a tender cream cheese pastry crust cradling a luscious, velvety caramel filling, these mini treats are a bite-sized indulgence that's sure to impress. Topped with a sprinkle of sea salt for a gourmet touch, these cookies strike the perfect balance of sweet and salty. Ready in under 40 minutes, this recipe is ideal for holiday gatherings, potlucks, or whenever you're craving a sophisticated sweet treat. With their melt-in-your-mouth texture and elegant presentation, Caramel Tassie Cookies will quickly become a favorite on your dessert table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 3 ounces Cream cheese, softened
- 2 tablespoons Granulated sugar
- 1 cup All-purpose flour
- 20 Soft caramels, unwrapped
- 2 tablespoons Heavy cream
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin tin or spray with non-stick cooking spray.
In a medium mixing bowl, beat together the softened butter and cream cheese with a mixer until smooth and creamy, about 2 minutes. Add the granulated sugar and beat until well combined.
Gradually add the all-purpose flour to the butter mixture and mix until a smooth and slightly sticky dough forms.
Divide the dough into 24 equal pieces. Roll each piece into a small ball and press it evenly into the bottom and up the sides of each mini muffin cup, forming a mini crust.
Bake the crusts in the preheated oven for 10–12 minutes, or until lightly golden around the edges. Remove from the oven and use the back of a teaspoon to gently press down the center of each crust to maintain the cup shape. Allow to cool completely in the pan.
While the crusts are cooling, prepare the caramel filling. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 20-second intervals, stirring each time, until the caramels are fully melted and the mixture is smooth. Stir in the vanilla extract.
Spoon the melted caramel into each cooled crust, filling almost to the top. Let the cookies sit at room temperature for about 10 minutes to allow the caramel to set slightly.
If desired, sprinkle a pinch of sea salt over the top of each cookie for a sweet-and-salty finish.
Serve the caramel tassie cookies at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 118.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
