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First, begin with some Pillsbury sugar cookie dough. (Note: I was making a double batch, so I bought the “value” size that you see in the photograph.

But the regular size of cookie dough is all you need for one batch of this recipe!) Shape the dough into about 24 balls that are roughly 1-inch in diameter.

Then place each ball into a mini muffin pan cup that has been heavily sprayed with cooking spray. (Be sure to spray the top of the pan too, in case the dough bubbles over onto the top of the pan.)

Place one ball of dough in each of the 24 mini muffin cups. Then use your fingers to press each ball into the bottom and up the sides of each mini muffin cup so it forms an even cup.

Bake for 9 minutes at 375 degrees. Then remove and use a spoon to poke down the middle of each cup, which has probably risen to look like a muffin. Gently press it down, being careful not to puncture holes in the cup.

Bake for an additional 3-5 minutes, or until the tops of the cups are golden brown and the bottoms are completely cooked (this is crucial for getting them out of the pan!). Once they are cooked, remove the pan from the oven and immediately place a pinch of chocolate chips in the bottom of each warm cookie cup.

Then spoon in a tablespoon or so of warm caramel dip on top of the chocolate, and then sprinkle with some toasted pecans. Then let sit and cool to room temperature.

Carefully use a knife to loosen the top edges of each cooled cookie cup, and then remove. Serve immediately, or cover and store for up to 1 week.