Chocolate Caramel Cookie Cups

1 pouch Betty Crocker sugar cookie mix
butter and egg called for on cookie mix pouch
3/4 c dark chocolate chips
2 bags (14 oz each) caramels, unwrapped
1/3 c heavy cream (whipping cream)
1/2 c chopped pecans

Heat oven to 375. Lightly spray mini muffin cups with spray.

Make dough as directed on cookie pouch. Shape into 48 - 1" balls. Press 1 ball into bottom of each of the 48 cups and bring up the sides.

Bake 8-9 minutes until edges begin to brown. Meanwhile, in a saucepan heat caramels and cream over medium heat stirring frequently until melted. Reduce heat to low.

Remove pans from oven; gently preen end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in the dough.

Bake 2-3 minutes longer or until edges are light golden brown. Immediately pour in 1/2 t of dark chocolate chips into each cookie cups.

Spoon about 1 T caramel mixture into each cookie cups. Immediately top with pecans Cool 5 minutes. Remove from pan with thin spatula.