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.
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.
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
- 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.
How to Make Chocolate Chip Cookie Cups
First, make the caramel sauce and set it aside to cool.
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.
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.
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.
Place the melted butter, brown sugar and granulated sugar in a large bowl and mix with a whisk until combined.
Then add the egg and mix in the vanilla extract.
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.
Then adds the chocolate chips and stir with a spoon/spatula.
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.
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.
Let the cookie cups cool in the pan for 10 minutes. Gently remove the cookie cups with a toothpick.
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.
I hope you enjoy these yummy salted caramel cookie cups!
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!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Caramel Chocolate Chip Cookie Cups
- 1 recipe homemade caramel sauce*
- ½ and ⅛ teaspoons coarse sea salt
- 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
- 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.
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: