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Preheat your oven to 375 degrees F.
Unwrap the caramel chocolate kisses and set them aside.
In a medium bowl, place the chocolate chip cookie dough.
Using a 1 tablespoon cookie scoop, take some dough and roll it into a ball about 1 inch in diameter.
Press the dough ball into the bottom of an ungreased mini muffin pan.
Place a caramel chocolate kiss in the center of each cookie dough ball.
Bake the mini muffin pan in the preheated oven for 7 to 9 minutes, or until the edges of the cookies turn golden brown.
Once baked, remove the pan from the oven and let the cookies cool in the pan for about 10 to 20 minutes to firm up.
Gently loosen the sides of each cookie with a toothpick and transfer them to a cooling rack to cool completely.
Fill a piping bag fitted with a Wilton 1M tip with the chocolate frosting and pipe small swirls on top of each cookie around the chocolate kiss.
Optionally, add sanding sugar or festive sprinkles on top.
Store the cookie cups in an airtight container at room temperature.