Salted Caramel Cookie Cups are my new go to cookie. I love cookies, and I love salted caramels, and together, they truly make a mouthwatering masterpiece. You need to try this one.
Recipe Ingredient Notes
To make Salted Caramel Cookie Cups, you will need the following ingredients:
- 2¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter softened
- 1¼ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 11 ounces caramels 1 bag, unwrapped
- ½ cup evaporated milk
- ½ cup chocolate chips (I used milk chocolate, but semi-sweet would be tasty)
- coarse sea salt for topping
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Salted Caramel Cookie Cups
- Preheat oven to 350℉. Grease a mini muffin pan with non-stick cooking spray.
- In a small bowl, sift together flour, baking soda, and baking powder.
- In a large bowl, beat together butter and sugar until it is fluffy.
- Stir in egg and vanilla, then slowly add in the flour mixture until it is completely combined.
- Roll into 1″ size balls and place in muffin tin. Bake for 10-12 minutes, until they start to turn golden on the edges. Let them cool completely.
- In a small saucepan over medium heat, stir together caramels and evaporated milk until smooth (about 3-5 minutes). Remove from heat, and spoon onto cookies.
- Drizzle each cookie with melted chocolate chips and sprinkle with course sea salt.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Salted Caramel Cookie Cups store well.
Once cookies have completely cooled, store them in an airtight container. I usually put them in my pantry or on my counter in an airtight container for up to three days.
We don’t recommend making these ahead of time and freezing them. The caramel doesn’t really get back to it’s original softness when you do this.
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Salted Caramel Cookie Cups
Ingredients
- 2 ¾ cup flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter, softened
- 1 ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 11 ounces caramels, 1 bag, unwrapped
- ½ cup evaporated milk
- ½ cup chocolate chips, (I used milk chocolate, but semi-sweet would be tasty)
- coarse sea salt for topping
Instructions
- Preheat oven to 350℉. Grease a mini muffin pan with non-stick cooking spray.
- In a small bowl, sift together flour, baking soda, and baking powder.
- In a large bowl, beat together butter and sugar until it is fluffy.
- Stir in egg and vanilla, then slowly add in the flour mixture until it is completely combined.
- Roll into 1" size balls and place in muffin tin. Bake for 10-12 minutes, until they start to turn golden on the edges. Let them cool completely.
- In a small saucepan over medium heat, stir together caramels and evaporated milk until smooth (about 3-5 minutes). Remove from heat, and spoon onto cookies.
- Drizzle each cookie with melted chocolate chips and sprinkle with course sea salt.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Wow! These are so adorable and cute I just love it! They look delicious as well. Can’t wait to try!
http://www.sprinklesandsaturdays.com
It’s impossible to go wrong with salted caramel! These bite-sized cookies look scrumptious, but also super simple!
Do you leave the dough in a ball shape,or mold it into a cup shape in the mini muffin tin? It appears as though the Carmel is the center of a cookie cup.
You leave it in a ball shape.
Do you use baking soda? The ingredients call for it, but it is not in the directions.
Hi Jenny. Thanks for letting us know that the baking soda was left out of the recipe directions. This recipe does have baking soda. We made the correction. Thank you!
Could i use a store bought sugar cookie dough instead? These look amazing!!
Hi Abbey. We haven’t used store bought sugar cookie dough for this recipe. But I’m sure it would work too. Let us know how it all turns out.
Can you freeze these cookies?
You can freeze these cookies if you use an airtight freezer container.
Wow, I am totally confused. I can’t image leaving the dough in a ball. It seems it should be pressed around the edges of the cups to make a shell. Please explain how it works to leave the dough in a ball.
Place a cookie ball in each muffin tin section. They’ll sink a little when baking and when you pull them out of the oven. You only add a small dollop of caramel onto the cookie tops so it doesn’t run over the edges. Hope this helps you. They are absolutely delicious!
How many calories are in each cookie cup? Also, are these gluten-free?
Excited to try this. Can I use regular milk, not evaporated milk with the caramel?
Evaporated milk is going to work best. We have not yet tried it using regular milk.
Can you explain how many the recipe makes? We thought 24 but we had so much dough left after making the 24 balls. Thought maybe it was 24 servings with 2 being the serving size? Did we make our dough balls too small?
We got about 24 cookie cups. If your cups are a little smaller you will get more than 24.
Delicious! I got 3 dozen out of dough.
I did have to make a small indentation for caramel sauce, because the ball shapes were a little too big. Will definitely be making these again!
I just baked these today, delicious 😋. But I also came out with 36. And I thought the 1/2 cup of evaporated milk was too much for the caramels. It came out too runny. I will try to use less next time.