Buttery Caramel Cookie Cups

Instructions

1. 1

   Cream together the softened butter and cream cheese until light and fluffy, about 5 minutes. Add the all-purpose flour and mix until well combined. Cover the dough and refrigerate for at least 1 hour.

2. 2

   Preheat the oven to 375°F. Scoop the chilled dough into 1-inch balls and press them into the cavities of a muffin tin, using a lightly floured tamper or your thumb to shape them into cups. Prick the bottom of each cup with a fork.

3. 3

   Bake the cookie cups for 15-17 minutes, until golden brown. Allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

4. 4

   In a saucepan, melt the caramels and evaporated milk over low heat, stirring frequently until smooth. Let the caramel mixture cool slightly, then spoon it into the baked cookie cups.

5. 5

   To make the frosting, beat the shortening and softened butter until smooth. Gradually add the confectioners' sugar and evaporated milk, mixing until the frosting is creamy and spreadable. Pipe or spoon the frosting onto the caramel-filled cookie cups.

6. 6

   If desired, drizzle the melted dark chocolate over the frosted cookie cups for an extra touch of decadence.