For today’s foodie adventure I’m featuring Levain Bakery’s limited edition cafe con leche cookie and I’m also including a mini cookie cup with caramel filling recipe for when you want a homemade adaptation!
Chocolate Chip Cookie Cups With Caramel Filling
YOU WILL NEED:
1 slice & bake chocolate chip cookie
1 tablespoon Trader Joe’s fleur de sal caramel
1 teaspoon mini chocolate chips
2 raspberries, optional
DIRECTIONS:
1. Heat oven to 350°F
2. Break off one piece of slice & bake cookie dough, cut in half & put cookie dough into two mini muffin tin crevices
3. Bake cookies for 1 2 minutes or until cooked through
4. While cookies cool heat caramel for 10 seconds or until warm & add to cookie cups.
5. Top with mini chocolate chips & a raspberry
Looking for more foodspiration? check out some of our previous weekly foodspiration posts.