Ingredients:

1 egg

1 cup butter or margarine, softened

1 1 pound 1.5 ounce pouch Betty Crocker® sugar cookie mix

1/2 cup chopped pecans

1/3 cup whipping cream

3/4 cup dark chocolate chips

2 (14 ounce) bags caramels, unwrapped

Method:

Heat oven to 375 degrees F. Lightly spray 48 mini muffin cups with cooking spray.

Make dough as directed on cookie pouch. Shape dough into 48 (1-inch) balls. 

Press 1 ball into bottom of each muffin cup, pressing up sides to fill cups.

Bake 8 to 9 minutes or until edges begin to brown. Meanwhile, in 3-quart saucepan, heat caramels and cream over medium heat, stirring frequently, until melted. Reduce heat to low.

Remove pans from oven; gently press end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in dough.

Bake 2 to 3 minutes longer or until edges are light golden brown. 

Immediately spoon 1/2 teaspoon (about 4) chocolate chips into each cookie cup.

Spoon about 1 tablespoon caramel mixture into each cookie cup. Immediately top with chopped pecans. 

Cool 5 minutes; remove from pans with narrow spatula.