Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough2 tablespoons all-purpose flour1 package (8 ounces) cream cheese, softened1/3 cup hot caramel ice cream topping1/3 cup chopped pecans1/3 cup hot fudge ice cream topping, warmed36 pecan halves
Preparation
Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour; beat until blended. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups.
Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.
In a small bowl, beat cream cheese until fluffy; gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 teaspoons filling into each cup. Drizzle with fudge topping; top with pecan halves. Refrigerate until serving.
