Caramel Cookie Cups!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Would these work with baking rings
I’d say so!
Instead of a caramel Centre could I put a chunk of frozen brownie in the centre instead? If I wanted a Brookie style cookie cup?
Absolutely, sounds yummy! x
Hi Jane, Had a go at these, couldn’t make 12 though, think more due to not enough practice
rather than not enough ingredients, made 11 and one didn’t have a top lol, but what i made
turned out nice, will have another go at these again, maybe with nutella next time, thanks.
Hi again
I wanted to make some more but shop was out of stock in soft brown sugar. Would dark brown soft sugar be any good, or would that change the flavour?
Thank you 😊
I made these today for my sons 12th birthday. Wow I was so impressed at how well they turned out. I also used a silicone cup tray, no greasing or flouring and they came out so easy. They tasted amazing 😻 Thank you for providing this amazing recipe 👌😍👌😍
Hi Jane, I just wondered if I wanted to freeze these would I do this before cooking or after cooking and then slightly warm them once defrosted? Thank you!
Hiya, after cooking and yes you can do xx
Hi Jane,
I was wondering whether I could use your red velvet cookie recipe end using finely chopped white chocolate instead and making these cookie cups? With A Nutella filling? Do you think that Would work??
Thank you x
Yes that would work!
Great revipe used a cadburys caramel spread filling . Think I need to do the tops a little smaller but otherwise perfect. Can I freeze these ?
Ahh yay! And yes you can x
Haven’t tried thus recipe yet but hoping to at the weekend. I was wondering can use butter round the tin first to prevent sticking and what is the best way to ensure that the top stays on?
Love all ur recipes!
I used butter and they came out the tin without a problem at all 🙂
A fab recipe, tasted great! I don’t know if it was just me though but the dough only just about made 9 cookie cups – I wouldn’t have been able to make 12 at all!
Made these today. They are amazing. I added a slice of banana inside with the caramel to make them banoffee. It worked out fab!
Recipe seems slightly off – it only made 7 (at a push) & the chopped chocolate chips made it very difficult to work with.
Next time I will make 2 times the dough and skip the chocolate chips & just make sure the inside is exciting.
That means the tin you have used is differently shaped – it definitely makes the 12 in my tin x
Delicious- everybody loved them!
I tried these today and they didn’t work for me at all. I found the cookie dough crumbly and when trying to put into moulds it kept breaking apart. Not sure why this is?
How did you mix the dough?
I’m not a fan of the caramel – would these work with a
Nutella filling? Would I need to do anything with the Nutella or just spoon it in? 🙂
I had the same problem. Mixed the dough with a spatula, and then my hand as it was too dry.
Made these tonight, haven’t tried they yet but the look n
smell devine !
I must have portioned wrong as I only managed to get 9 lids from the 240g so will work on that next time, filled 6 with caramel n 6 with biscoff spread 😛
Have you got a video of how to do this? I can’t get my head around how to press into the tin and make a hole
I don’t I’m afraid!
So roll a ball of dough in a ball (60g) and put it in the cupcake tray
Gently push down with the back of a rolling pin (thicker end type) you then just shape the sides
If that makes sense?
These taste unreal. I was just wondering could you use baking cups? I just found getting them out a little tricky and didn’t look as neat as I’d like so is there any reason baking cups wouldn’t work? Thanks x
Baking cups would work fine x