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Caramel filled chocolate chip cookie cups with sea salt on top.
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5 from 5 votes

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.
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Course: Dessert
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

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