We’ve had a crazy round of heatwaves in San Diego this month, so when it came time for my latest Baker’s Dozen recipe for Krusteaz, it felt like a good time to whip something up that was both sweet AND cool. So between that and my current affinity for mini desserts (they look cute + make it easy to justify eating more than one!), these yummy Mini Snickerdoodle Caramel Sundaes came to be… and then proceeded to disappear quickly after, if you know what I mean. ;)
You can find the full, print-friendly recipe over on the Krusteaz site, but I also wanted to share a visual tutorial for the cookie cups, because they’re surprisingly easy to make and just might be your new favorite thing! I mean, just think of all the fun things you can spoon into these tasty little gems!
I used a mini muffin tin for this recipe/tutorial, but tested out a regular size muffin tin too. (Simply double the amount of dough per cup for a regular muffin tin.)
MAKING THE COOKIE CUPS
You want your cookie cups to bake up evenly, which means being extra precise with the dough. I’m usually an eyeball-it sort of girl for regular cookies, but I actually used a measuring spoon for these… just make sure the scoop is level, then run your finger around the inside edge to quickly scoop it out.
Next, roll the Tbsp of dough into a ball, then coat it with the cinnamon-sugar mix included in the cookie mix box: