All Easy Recipes. Cook all that you can cook. Mini Pots Of Gold
 
What You Need:            (To Make: 36 treats)
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  • 1 package (18 ounces) sugar cookie dough
  • ¼ cup Dutch-processed unsweetened cocoa
  • 1 package (14 ounces) caramels
  • 2 tablespoons milk
  • 2 tablespoons mini yellow candy-coated chocolate baking pieces
  • 2 tablespoons mini orange candy-coated chocolate baking pieces
  • Yellow decorative sugar

    • How To Cook:
    1. Grease 36 (1¾-inch) mini muffin cups. Remove dough from wrapper to large bowl. Add ¼ cup unsweetened cocoa powder to refrigerated sugar cookie dough.

    2. Beat until well blended. Sprinkle dough with flour to minimize sticking, if necessary.

    3. Cut dough into 36 equal pieces; roll into balls. Place 1 ball in bottom of each muffin cup.

    4. Press dough on bottoms and up sides of muffin cups; chill 15 minutes. Preheat oven to 350°.

    5. Bake 8 to 9 minutes. (Cookies will be puffy.) Remove from oven; gently press down center of each cookie.

    6. Return to oven 1 minute. Cool cookies in muffin cups 5 minutes. Remove to wire racks; cool completely.

    7. Melt caramels and milk in small saucepan over low heat, stirring frequently until smooth. Carefully spoon about 1 tablespoon caramel mixture into each cookie cup.

    8. While caramel is still warm, decorate with chocolate pieces and yellow sugar. Cool completely.
    		 
    		 
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