Preheat oven to 350 degrees. Grease muffin tins with non-stick cooking spray and set aside.

In a large bowl, cream butter and brown sugar together until light and fluffy. Beat in egg, egg yolk, vanilla and molasses until completely smooth. Add spices, baking soda and flour and mix until just combined. Dough will be very sticky.

Scoop about ½ tbs of dough into each muffin tin - it might not look like a lot, but they rise a good amount and may spill over the sides if you add too much. Bake cookie cups for 10-12 minutes, they will look underdone in the center but this will prevent a dry cookie and make them stay moist and chewy. Remove from the oven and immediately press a large well into the center of each cookie cup. I usually use the end of a rolling pin to do this but you can use any round object. Make sure the well is deep enough to hold a pool of caramel but you want to leave enough cookie in the bottom for the caramel to sit in.

Release the edges of each cookie cup with a butter knife and allow them to cool for 3 minutes in the pan. Turn the pan over onto a wire rack, tap on the back of the tin and they should pop right out if the pan was well-greased.

In a small saucepan, heat unwrapped caramels and heavy cream and stir until smooth. Spoon caramel into each cookie cup evenly.

Melt white chocolate chips in the microwave at 30 second intervals until storable and drizzle it on top of each cookie cup.

Caramel Gingerbread Cookie Cups will stay fresh for up to 5 days stored in an airtight container.