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Home » COOKIES

Caramel Chocolate Chip Cookie Cups

Published: Feb 13, 2021 by Meymi. This post may contain affiliate links.

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Caramel filled chocolate chip cookie cups with sea salt on top.
Half of chocolate chip cookie cup that is filled with caramel sauce and sea salt.
Caramel filled cookie cup staying straight on one of its side with others like a wheel.

These caramel cookie cups are so delicious and easy to make. It takes less than 40 minutes to make this no-mixer dessert from start to finish.

Caramel filled chocolate chip cookie cups on a white surface.

If you love caramel chocolate chip cookies, you’ll enjoy these chocolate chip cookie cups that are filled with my caramel sauce.

I simply make my soft and chewy chocolate chip cookies with little modifications; I omit the cornstarch and decrease the chocolate chips a little bit. And I balance the overall sweetness by sprinkling sea salt on caramel sauce.

I use my regular muffin tin to make this dessert but if you want to make them as small treats you can use a small muffin tin and keep the baking time shorter.

Half of chocolate chip cookie cup that is filled with caramel sauce and sea salt.

You can make my caramel sauce using either dry or wet method. In dry method, I melt the sugar without water and then add the heavy cream. In wet method I add a little water while caramelizing the sugar.  You can check both posts and decide which method you like.

Kids can get involved in this recipe.  In my case I make the caramel, my niece makes the cookie cups and gives their shape. 

Ingredients You’ll Need

Ingredients for caramel chocolate chip cookie cups on a white surface.
  • All-purpose flour-gives structure to these cookie cups
  • Sugar-I use a mixture of brown sugar and granulated sugar. Brown sugar helps chewiness. If you don’t have brown sugar, don’t worry! You can easily make your homemade brown sugar. I also use granulated sugar while making the caramel sauce.
  • Baking soda-works as a leavener, reacts with brown sugar
  • Butter-I melt the butter which makes these cookie cups moist.
  • Egg-helps for the structure of the cookie cups
  • Vanilla-I use pure vanilla extract. 
  • Chocolate Chips-I use mini chocolate chips but you can use regular ones if you like.
  • Heavy cream-I use it to make the caramel sauce. You need only 2 ingredients to make the caramel sauce; heavy cream and sugar.
  • Salt-I use salt in the cookie cups and sprinkle sea salt over the caramel sauce but if you don’t have sea salt you can use table salt and make salted caramel sauce instead of sprinkling the sea salt. My caramel sauce recipes include how to turn them into the salted caramel sauce.
Caramel filled cookie cup staying straight on one of its side with others like a wheel.

How to Make Chocolate Chip Cookie Cups

First, make the caramel sauce and set it aside to cool. 

There are two recipes on my blog for the caramel sauce: You can either use the dry caramel and wet caramel method.

You should be careful and fast at the same time when making the caramel sauce.  You shouldn’t burn yourself (sugar burn is a serious burn) and you should be fast enough so it won’t be a sugar block instead of a caramel sauce while you are gradually adding the heavy cream and stirring caramelized sugar.

You’ll find all the information you need in the linked posts.

A spoon dripping caramel sauce into a glass jar .

Once the caramel sauce is ready, make the cookie cup dough. 

First mix the flour, baking soda and salt in a medium bowl, set aside.

Flour, baking soda and salt with a whisk in a medium bowl.

Next, melt the butter halfway over medium heat and remove from the heat. Stir with a spoon until completely melts. This way the butter cools fast.

Halfway melted butter in a medium pan.

Place the melted butter, brown sugar and granulated sugar in a large bowl and mix with a whisk until combined. 

Collage of melted butter, brown sugar and granulated sugar in a  bowl before and after whisked.

Then add the egg and mix in the vanilla extract.

Egg and vanilla extract are added into sugar mixture.

Later, add the flour mixture in 3 batches and mix with a spoon/spatula. In the first batch you can use a whisk but in the next batches using a spoon/spatula makes the process easier.

Flour is added into the egg mixture and stirred.

Then adds the chocolate chips and stir with a spoon/spatula.

Chocolate chips are added into the mixture and stirred.

After the dough is ready, roll the dough into 12 balls. It is almost  54 grams-2 and ½ tablespoon big balls.

Place the balls into a muffin pan and press the balls onto the bottom and up sides to give a cup shape with your fingers. 

Pressing the dough balls with fingers onto bottom and sides to give a cup shape.

When they are ready, bake them for 12-13 minutes until the cookie cups are golden brown.  

The cookie cups will be puffed when they are out of the oven.    Only wait for almost 2 minutes and using the back of a measuring tablespoon, gently press the center and to the sides to give their cup shape again. 

Pressing to the center and sides of the puffed cookie cups with back of a tablespoon.

Let the cookie cups cool in the pan for 10 minutes.  Gently remove the cookie cups with a toothpick.

Removing the cookie cup with a toothpick from the cupcake pan.

Next, fill the cups with just a little more than 1 tablespoon of homemade caramel sauce.  Then sprinkle coarse sea salt on top.  Keep them in the fridge until the caramel is thick enough.

Pouring caramel sauce into the cookie cups and sea salt is added on top.

I hope you enjoy these yummy salted caramel cookie cups!

Stacked caramel cookie cups with sea salt on top.

How to Store 

You can keep these cookie cups with caramel sauce in an airtight container for up to 7 days in the fridge and up to 2 months in the freezer.

Other recipes with caramel that you may enjoy!

  • Caramel Cups
  • Caramel Apple Cake
  • Caramel Apple Bars
  • Cookie Sticks
  • Milk Pudding

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

Caramel filled chocolate chip cookie cups with sea salt on top.

Caramel Chocolate Chip Cookie Cups

These caramel chocolate cookie cups are delicious and easy to make. I sprinkle sea salt on top which balances the sweetness.
5 from 5 votes
Print Pin Rate
Course: Dessert
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 12 cookie cups
Calories: 361kcal
Author: Meymi

Ingredients

Filling

  • 1 recipe homemade caramel sauce*
  • ½ and ⅛ teaspoons coarse sea salt

Dough

  • 220 g (1 and ½ cups) all-purpose flour ,dip and sweep
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 115 g (½ cup) unsalted butter, melted
  • 110 g (½ cup packed) light brown sugar
  • 50 g (¼ cup) granulated sugar
  • 1 large egg
  • 1 and ½ teaspoons pure vanilla extract
  • 100 g (½ cup and 1 tablespoon) chocolate chips
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Instructions

  • Prepare the caramel sauce. Set aside to cool.
  • Preheat the oven to 350°F(177°C). Grease regular size 12 cup nonstick cupcake/muffin pan and set aside.
  • Place the flour, baking soda and salt in a medium bowl, set aside.
  • Melt the butter halfway over medium heat in a small-medium pan. Remove from the heat and stir with a spoon so the butter cools fast.
  • Place the brown sugar, granulated sugar and melted butter in a large bowl and mix with a whisk until combined well.
  • Add the egg and stir for a couple of seconds until combined.  Mix in the vanilla.
  • Add flour mixture in 2-3 batches until it is totally incorporated. You can use a whisk in your first batch but then use a spoon/spatula as it makes stirring easier.
  • Add the chocolate chips and stir with a spoon/spatula evenly.
  • Roll the dough into almost 2 and ½ tablespoon (54 grams) balls. Place them into the cupcake/muffin pan.  Press the balls onto the bottom and up sides to give a cup shape with your fingers.
  • Bake for 12-14 minutes until they are golden brown. The dough will be puffy when they are out of the oven. Wait for 2 minutes and then using the back of a tablespoon, gently press the center and sides to give their cup shape again. Let the cookie cups cool in the pan for 10 minutes. Gently remove the cookie cups with a toothpick.
  • Fill each cookie cup with almost 1 tablespoon of caramel sauce. Sprinkle pinch of coarse sea salt on top. Keep them in the fridge until the caramel sets.

Notes

*You can make your caramel sauce using dry or wet method.
How to Store: You can keep these cookie cups with caramel sauce in an airtight container for up to 7 days in the fridge and up to 2 months in the freezer.
The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

Calories: 361kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 237mg | Potassium: 53mg | Fiber: 1g | Sugar: 36g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!

Update Notes:  I originally shared this post on May 11, 2017.  Today I update the cookie cup recipe with my soft and chewy chocolate cookie recipe which is a no mixer recipe.  

It is how it used to look before:

Salted caramel filled chocolate chip cookie cups.

« Easy Strawberry Mousse Without Gelatin
Banana Oatmeal Chocolate Chip Muffins »

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Reader Interactions

Comments

  1. Jessica Robinson

    December 20, 2017 at 8:58 pm

    These look heavenly! Cannot wait to try. And caramel with a touch of salt- oh goodness yum!

    Reply
  2. Erin Table for Seven

    January 09, 2018 at 3:28 pm

    I adore salted caramel! These look amazing!

    Reply
  3. Gloria @ Homemade & Yummy

    February 28, 2018 at 5:15 pm

    5 stars
    So much deliciousness in these tasty treats. I just know they would be a huge hit here.

    Reply
    • Meymi

      February 28, 2018 at 5:19 pm

      Thank you, Gloria!

      Reply
  4. Colleen

    March 01, 2018 at 5:21 am

    5 stars
    Wow, these little cookie cups look just amazing, and I’m seriously craving!

    Reply
    • Meymi

      March 01, 2018 at 6:53 am

      Thank you, Colleen! I’m craving too:)

      Reply
  5. Amy Nash

    March 01, 2018 at 1:37 pm

    5 stars
    These little cookie cups are the cutest! And how yummy is that gorgeous caramel! Oh man, I can practically taste it with those little flakes of salt on top. Great recipe idea!

    Reply
    • Meymi

      March 01, 2018 at 7:30 pm

      Thank you, Amy! I love this yummy caramel sauce-only 2 ingredients!

      Reply
  6. Elizabeth

    March 01, 2018 at 2:49 pm

    5 stars
    What a super recipe idea! They look so tasty, perfect with a cuppa!

    Reply
    • Meymi

      March 01, 2018 at 7:30 pm

      Thank you, Elizabeth!

      Reply
  7. Tiffany

    March 02, 2018 at 10:43 pm

    5 stars
    Oh my these cups look yummy! These could be dangerous. I might not be able to stop after one or two.

    Reply
    • Meymi

      March 03, 2018 at 11:45 am

      Thank you, Tiffany! They are so scrumptious:)

      Reply
  8. Loretta

    November 18, 2018 at 1:36 am

    Do these cookies freeze well?

    Reply
    • Meymi

      November 18, 2018 at 12:14 pm

      Hi Loretta! Yes, these cookies freeze well in an airtight container up to 3 months. You can store the caramel sauce in the fridge up to 14 days.

      Reply

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