A caramel cookie cup with a bite taken out of it sitting in the middle of a group of cookie cups.
4.67 from 3 votes

Salted Caramel Cookie Cups

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 30 cookies
Calories: 98kcal
Author: Marie Roffey
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Irresistible, bite size cookies filled with caramel, these Salted Caramel Cookie Cups are quick and easy to make, using a mini muffin tin. You won’t be able to stop at one.
Course: Dessert, Sweets
Cuisine: American, World
Keyword: caramel cookie cups, caramel filled cookies, cookie cups, salted caramel cookie cups

Ingredients

FOR THE COOKIE CUPS

  • 85 g (3/4 stick / 3oz) unsalted butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 260 g (2 cups / 9.1oz) plain (all-purp) flour
  • 1/2 teaspoon baking powder
  • ¼ teaspoon salt

FOR THE CARAMEL FILLING

  • 250 g (8.8oz) chewy caramels (notes)
  • 1/4 cup thickened (heavy) cream
  • ½ teaspoon salt
  • Sea salt for topping

Instructions

FOR THE COOKIE CUPS

  • Preheat the oven to 180C / 350F / 160C fan forced
  • Mix the flour, baking powder and salt in a bowl, whisk to combine and set aside.
  • In the bowl of a stand mixer with paddle attachment, beat together the butter and sugar until pale and fluffy. Add the egg and vanilla beat until well combined scraping down the sides of the bowl as necessary.
  • With the mixer on low, slowly tip in the flour mixture and beat until just combined and the dough starts forming large clumps.
  • Pull the dough together with your hands into a ball, then roll it out on a well floured surface to about 3-4mm thick.
  • Use a round cookie cutter, approximately 8.5cm wide, to cut circles. Try to cut as many as possible from the first roll. If necessary, re-roll the dough only once and finish cutting circles.
  • Using a non-stick mini muffin tin, gently push the circles of dough into the muffin holes (notes) then prick the bottom of each with a fork.
  • Bake for 12 minutes until just golden on the edges the let them cool for 10 minutes in the tin. To release them from the tin, press lightly on the cooled edges with a thumb and index finger and give a little twist. Once they twist you can simply lift them out.

FOR THE CARAMEL FILLING

  • In a small saucepan over low heat and stirring constantly, melt together the caramels and cream until smooth.
  • Fill each cookie cup with caramel while it's still warm (reheat if you need), then let them sit for 2-3 minutes before topping with a sprinkling of sea salt.

Notes

Equipment – non-stick mini muffin tin, stand mixer, silicone spatulas
  1. Caramels: I like to use the Werthers chewy caramels but some other caramels and even caramel fudge will work.
  2. Shaping the cups: So as not to break the dough when pressing them into the muffin tin, gather in the edges a little, press it down into the hole, then carefully straighten out the edges again. '
  3. Change them up: Add a little chocolate to the top to turn them into Twix cookies. Or press nuts into the top of each one - my favourites are pecans, macadamias or peanuts.
  4. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

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