If you?re a fan of salty-and-sweet, do we have a cookie for you! Ooey gooey caramel, melted dark cocoa Candy Melts candy and a crunchy pecan top a buttery brown sugar cookie cup. A sprinkling of salt makes it even more divine.
Preheat oven to 350°F. Prepare mini muffin pan with vegetable pan spray.
In medium bowl, combine flour, salt and baking powder.
In large bowl, beat shortening, butter and brown sugar with electric mixer at medium speed until light and fluffy. Beat in egg, milk and vanilla; mix well. Add flour mixture and beat until just combined. Press dough into prepared pan, filling pan cavities 2/3 full.
Bake 12-14 minutes or until light brown around edges. Remove from oven and immediately press centers of cookies with a small spoon to make a cup (a measuring spoon works well). Cool in pan on cooling grid 5 minutes. Remove from pan; cool completely on cooling grid.
In medium microwave-safe container, combine caramels and water. Microwave at half (50%) power in 30-second intervals, stirring between each, until caramel is melted and smooth. Fill cookie cups with caramel and immediately place a pecan half on top of each cookie. Drizzle with melted candy and sprinkle with flaky salt.