Name: Dulce de Leche Tangerine Cookie Cups
Prep time: 20 s
Cook time: 9 s
Total time: 39 s
Yield: 40
Cuisine: Mexican
Ingredients: Nonstick cooking spray; 1 package (16 1/2 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Mini Chocolate Chip Cookie Dough; 1/2 cup NESTLÉ LA LECHERA Dulce de Leche; 40 small tangerine segments

Ingredients

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Nonstick cooking spray
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1 package (16 1/2 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Mini Chocolate Chip Cookie Dough
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1/2 cup NESTLÉ LA LECHERA Dulce de Leche
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40 small tangerine segments

Key Ingredients

Dulce de Leche 13.4 oz Can

(13.4 oz. Can)

Make It

Step 1

Preheat oven to 350° F. Spray a 24-cavity mini muffin pan with nonstick cooking spray.

Step 2

Place 1 cookie dough square into each cup and press center down lightly.

Step 3

Bake for 9 to 12 minutes or until golden brown and edges are set. Squeeze or spoon 1/2 teaspoon dulce de leche into each cookie cavity while still warm. Cool in pan for 10 minutes. Using a pointed knife, loosen cookie cups and remove from pan; transfer to wire rack. Repeat with remaining dough and dulce de leche.

Step 4

Before serving, place a tangerine segment on top of dulce de leche and drizzle a little more dulce de leche on top. Serve warm or cool to room temperature.