½box instant vanilla pudding or approx 4 tablespoons of instant pudding
½cupconfectioners sugar
½cupsalted caramel sauce
Toppings
Sprinkles, Mini Chocolate Chips, Drizzles of Caramel Sauce, Sea Salt, if desired.
Instructions
Chocolate Chip Cookie Cups
Preheat oven to 350 degrees F. Grease a mini muffin pan.
With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy, 2-3 minutes. Mix in the egg, then vanilla. Add the flour, baking soda, and salt and mix until combined. Add the mini chocolate chips.
Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 11-12 minutes. Let cool in the pan about 5 minutes, then push rolos in each of the cups upside down, then carefully transfer to a wire rack to cool completely. (Don't overbake unless you want crispy.)
Salted Caramel Mousse Filling
Beat heavy cream, salted caramel sauce, confectioners’ sugar, and pudding mix in medium high speed until light and fluffy, about 2-3 minutes.
Pipe mousse filling on top of cooled cookie cups and top with your favorite toppings.
Notes
Feel free to skip making the chocolate chip cookie dough and use store-bought chocolate chip cookie dough instead!