Caramel Cookie Cups!
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Sweet & delicious chocolate chip and caramel cookie cups! Perfect with a scoop of ice cream, and an extra caramel drizzle!
Caramel cookie cups
Cookies? Love them. Cookie bars? Love them. Cookie cups? Oh my actual days I LOVE them. Honestly, they are life changing little cups of beauty. And, here is the recipe for these ones… caramel cookie cups!
So! I’ve had this blog for nearly five years now, and I have posted cookie related recipes since the beginning… some of my favourites being my Terry’s chocolate orange cookies, and my Mini Egg cookie bars!
Anyway… request after request after request later… here is my first cookie cup post. Yeah, I apologise that it’s taken nearly five years, and a lot of badgering, but it’s happened now! And my god… you’re going to love it.
Recipe
For this recipe, it basically is just the same as my cookie bars, because why would you mess with something that isn’t broken. The only difference, is the tin you bake them into. For this, instead of making the regular 16 pieces from a cookie bar, I made 12!
Tin
I used your standard cupcake/muffin tin. It’s quite easy – spray the with a little cake release spray, and shove that cookie dough in. It really is THAT simple! You can of course line each of the cups, but I found it far too much effort. Each to their own though!
Dough
The dough itself is easy enough to make – I just use a mixer with the beater attachment, and create the wonderful dough. The wonderful thing about using more flour than usual, and the cornflour, means you don’t have to chill the dough!
Chocolate
For the chocolate, I use the finely chopped chocolate! If you use a chocolate bar that you have chopped up, or chocolate chips… you need to make sure that you chop them up quite finely. Where you are shaping the dough somewhat, you need small bits of chocolate!
Caramel
For the caramel centre… it was easy. Carnations caramel. Because of the size of these being regular cupcake size, I used a slightly heaped teaspoon of caramel! You can however use sweets such as Rolos instead if you wanted – notes below! If you wanted to make mini versions – simply use one frozen Rolo per cup! SO easy.
Seal
You just have to make sure when you are sealing all the cookie dough together, that you don’t leave any gaps for the caramel to seep out! If it gets out, you may get a sticky mess everywhereeee. It is easy enough once you get the hang of it though!
Serve
These beauties really are very simple, but so so so so SO delicious! I love them. They’re so good as they are, drizzled with extra caramel, or with ice cream. Or even more. Indulgent, and DELICIOUS.
Caramel Cookie Cups!
Ingredients
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 55 g granulated sugar
- 135 g light brown sugar
- 1 medium egg
- 1 tsp vanilla extract
- 200 g finely chopped chocolate
- 12 heaped tsps Carnations caramel
Instructions
- Preheat your oven to 180C/160C Fan and grease and lightly flour a 12 hole cupcake/muffin tin.
- Whisk/Mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed – leave to the side.
- In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth.
- Add in the egg and the vanilla, and whisk again briefly until smooth. (I used an electric whisk)
- Add in the dry ingredients and the finely chopped chocolate and mix with a spatula until a thick cookie dough is formed.
- Take out 240g worth of dough and leave to the side. Split the rest of the dough evenly between the 12 cups - I used a 5cm cookie scoop.
- Using the end of a floured rolling pin/pie mould/etc press each ball of dough into the cup and create a hole in the middle.
- Repeat with all 12 cups!
- Add in the caramel, I use a heaped teaspoon per cookie cup - don't over fill the hole with caramel though.
- Split the 240g into 20g each, flatten, and add on top of each cup and press down slightly to seal!
- Bake in the oven for 12-14 minutes - leave to cool fully in the tin as they're easier to get out!
Notes
- These beauties are best served warm, but as you have used a caramel such as Carnations caramel, it will stay soft even when the cookies have cooled.
- You do NOT want to over-fill the cookie cups, otherwise it will be an exploded mess.
- I use Carnations caramel, but any thick caramel sauce will do - if you don't want to use caramel sauce however, you can freeze caramel sweets such as Rolos and use those! I would use two Rolos per cup.
- These will last for 3-4 days once made!
- You can make them a chocolate cookie mix by taking out 25g of flour and 1/2tbsp of cornflour and using 25g of cocoa powder!
- I really WOULD use the cornflour.
- I use a 5cm cookie scoop to evenly distribute my cookie dough!
- I also use a pie moulder to make the shape for the cookies to sit in!
- I use one of these trays for the cookie cups!
ENJOY!
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J x
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Hi Jane I love your recipes. With these cookie cups they cooked from the top and didn’t cook well from the bottom… So broke very easily when removing them. I left them in a little longer than what recipe suggests. What am I doing wrong? Baked them twice and both times same thing.. Do you think it could be to do with my ingredients? Thank you.
It’s hard to say for sure, but ingredients can do it but also the oven itself/what you are baking them into. Usually they break apart because they haven’t finished baking or you need to be more gentle when removing them x
Can I do a mince pie cookie cup version?
Maybe I can add some cinnamon instead of chocolate and then mince pie filling inside? Would that work OK?
Thanks Jane, love your recipes x
I’m sure it would be fine! x
I had left over mincemeat due to making mince pies over Xmas. So I did some with mince meat and some with caramel.. the caramel ones came out perfectly, however the mincemeat filling came out when I took them out of the tin. I haven’t tasted them yet. But I hope they still taste nice.
Hi Jane I now only bake with your recipes, thanks for the detailed methods and recipes
Hi Jane I love making your recipes they are amazing especially your cheesecakes. Like you I am a total Biscoff fanatic have you tried making these cookie cups with Biscoff
It’s a straight switch for Biscoff!
These were amazing! How do we get them to stop sinking in the middle?? They come out fine and then sink when cooling.
Thanks!
That means they needed a bit longer baking usually!
I’ve made these so many times & everyone loves them! But annoyingly the best ones I ever made were the first ones because none of them caved in & broke! Now I just can’t seem to figure out what I’m doing differently.. sometimes the dough is so sticky & really difficult to handle without it sticking to my hands.. could I be over mixing when I add the egg & vanilla? I measure everything exact too! Then other times it’s really easy to handle & comes out fine? Please help! Xx
Usually if the cookie dough is suddenly sticky but wasn’t before, an ingredient has changed.. usually it would be the wet so the egg! It’s worth adding in a smidge more flour just to make it easier to handle if you are worried! x
just got them out of the oven and none of them have exploded or caved in😊!!They smell delicious, how long would you recommend leaving them in the tin for?
Ahh yay!! If you can leave them for as long as possible it just makes them easier to get out haha!
Does any cookie bar recipe work for cups?
Yes x
Hi, could these be made like normal cookies? I have leftover caramel from the caramel recipe u use in ur millionaires shortbreads, if I froze them into balls and encased them in the dough would it work?
Unfortunately it won’t work the best as the caramel doesn’t freeze solid so tends to not work as well outside of the cups x
Just made these, they look and smell amazing, haven’t tasted yet 👌
I made these today. They looked good and tasted ok, but half of them broke… the tops came away from the bottoms and the bottoms broke when I removed them from the tin (it was greased). What went wrong?
That usually means that they haven’t been baked quite long enough, but you do also need to be incredibly careful when taking them out x
My cookie cups sunk in the middle while cooling – why could this be 😩
That means they needed a little longer baking, but also now means you have the perfect place to put ice cream!!
Hi, I’m planning on using this recipe to make a giant cookie cake instead of a trad birthday cake for my kid (who is weird and hates cake). As this recipe makes 12 cookies, any idea how big a pan I’ll need for one giant cookie?
Thanks
Lauren
I would look at my cookie bar recipes, which is already a giant 9″ square (about a 9-10″ circle) because of the timings!
When you freeze these (and brownies etc) do you defrost them in the microwave and if so how long for? Thank you xx
I personally do yes, but timings really can depend on the microwave – some thaw really well on full power for a short time, some need half power for longer xx
Can you make these with biscoff spread in the center?
Yes!
I made these as open cookie cups without the “lid” and filled them once they were cool, half with chocolate fudge filling and half with caramel, I felt they were a bit big so I’m gonna try a mini muffin tin, the only problem I had was they had risen when baking and i had to squish them down, I’ve since bought a pie mould, mini cake cases and baking beans, I’m making them again tomorrow 😀