30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

Chocolate-Caramel Cupcake Cookies

2.5 by 3 people
6,499 views
Rate me!
  • Makes: 20 servings
  • Serving Size: 1 cookie
  • Yields: 20 cupcake cookies
  • Prep: 20 mins
  • Bake: 12 mins to 15 mins 350°F

Chocolate-Caramel Cupcake Cookies

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Line twenty 2-1/2-inch muffin cups with paper bake cups; set aside.
  2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs, one at a time, and vanilla until combined. Beat in cocoa until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  3. Spoon about 3 tablespoons of batter into each paper bake cup. Gently press 1 unwrapped chocolate-covered caramel candy into the center of each muffin cup until top of candy is slightly below the batter.
  4. Bake in the preheated oven for 12 to 15 minutes or until set. Cool in muffin cups on a wire rack for 2 minutes. Transfer to a wire rack; cool. Centers will fall slightly as cakes cool.

From the Test Kitchen

To Store:

Place cupcake cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Comments

close
close
close
close
close

Loading... Please wait...