Pecan Blondie Caramel Cups Pillsbury
Indulge in the ultimate sweet treat with these Pecan Blondie Caramel Cups, a delightful fusion of buttery cookie dough, gooey caramel, and crunchy pecans. Using Pillsbury refrigerated sugar cookie dough as the base, these mini desserts are easy to prepare yet deliver gourmet-level indulgence. Each cup features creamy, melted caramel enriched with a touch of vanilla and kosher salt, topped with a crumbly pecan streusel for the perfect balance of textures. Baked to golden perfection in just 20 minutes, these irresistible cups are ideal for parties, holiday gatherings, or an everyday sweet craving. With minimal prep time and a rich, nutty flavor, these caramel pecan cookie cups will surely become a go-to favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 16 oz Pillsbury refrigerated sugar cookie dough
- 1 cup Chopped pecans
- 12 pieces Caramel candies (unwrapped)
- 2 tbsp Heavy cream
- 1 tsp Vanilla extract
- 1 tsp Kosher salt
- 2 tbsp Butter (melted)
- 2 tbsp Brown sugar
- 1 tbsp All-purpose flour
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick cooking spray or line with cupcake liners.
Slice the Pillsbury sugar cookie dough into 12 equal portions. Roll each portion into a ball, then press them into the bottoms and slightly up the sides of the prepared muffin cups to form a cup shape.
In a small bowl, mix chopped pecans, melted butter, brown sugar, and flour until combined. Set aside for topping.
Unwrap the caramel candies and place them in a microwave-safe bowl. Add the heavy cream and microwave in 15-second intervals, stirring each time, until the caramel is smooth and melted.
Stir the vanilla extract and a pinch of kosher salt into the melted caramel mixture.
Spoon about 1 tablespoon of the caramel mixture into each cookie cup. Sprinkle the pecan mixture evenly over the top of the caramel in each cup.
Bake for 15-20 minutes or until the edges of the cookie cups are golden brown and the pecan topping is set.
Remove from the oven and allow the Pecan Blondie Caramel Cups to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve at room temperature and enjoy this gooey, nutty treat. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 20.2 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 69 mg | 1% | |
*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.
