Ingredients
Cooking spray, for muffin tin
2 1/3 c. all-purpose flour
2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, softened
1 c. brown sugar
2 large eggs
1/2 c. molasses
1 tsp. vanilla
8 oz. cream cheese, softened
2 c. HERSHEY’S Sea Salt Caramel Chips, melted, divided
1/2 c. Whipped topping
Preparation
Step 1Preheat oven to 350º F and grease a muffin tin with cooking spray. In a medium bowl, whisk together flour, spices, baking soda, and salt. Step 2In a large bowl using a hand mixer, cream together butter, brown sugar, and eggs until light and fluffy. Beat in molasses and vanilla until combined. Add dry mixture and mix until just combined. Step 3Using a small ice cream scoop, scoop dough into each muffin tin cup. Step 4Bake until golden brown, 20 minutes. Step 5Spray bottom of a small glass with cooking spray and press into cookies to form a well. Let cookies cool 5 minutes, then invert onto cooking sheet to cool completely. Step 6Meanwhile, make mousse: In a medium bowl using a hand mixer, beat cream cheese until light and fluffy. Add 1½ cups melted HERSHEY’S Sea Salt Caramel Chips and beat until combined, then fold in whipped topping. Transfer mixture to a piping bag and pipe into cookie cups. Step 7Drizzle with remaining melted HERSHEY’S Sea Salt Caramel Chips and serve.
