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Salted Caramel Cookie Cups Recipe

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25 minutes
17 Comments
4 from 1 vote
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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.
Salted Caramel Cookie Cups Recipe

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.

Ingredients needed to make these Salted Caramel Cookie Cups:

  • 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

If you are have any leftovers, 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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A close-up of nine small caramel-filled pastries drizzled with chocolate, arranged in rows on a white surface.

Salted Caramel Cookie Cups Recipe

4 from 1 vote
These cute little cookie cups are the perfect, bite-sized, sweet-but-salty, pick-me-up!
Serving24
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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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

Instructions

  1. Preheat oven to 350 degrees. Grease a mini muffin pan with non-stick cooking spray.
  2. In a small bowl, sift together flour, baking soda, and baking powder.
  3. In a large bowl, beat together butter and sugar until it is fluffy.
  4. Stir in egg and vanilla, then slowly add in the flour mixture until it is completely combined.
  5. 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.
  6. 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.
  7. Drizzle each cookie with melted chocolate chips and sprinkle with course sea salt.

Notes

  • If you are have any leftovers, store them in an airtight container.

Nutrition

Calories: 220 kcal · Carbohydrates: 32 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 30 mg · Sodium: 162 mg · Potassium: 65 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 264 IU · Vitamin C: 1 mg · Calcium: 42 mg · Iron: 1 mg
Cuisine: American
Course: Dessert
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.
Published: December 8, 2022Updated: December 10, 2024

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Questions & Reviews

  1. Julia @ Sprinkles & Saturdays says:
    Wow! These are so adorable and cute I just love it! They look delicious as well. Can't wait to try! www.sprinklesandsaturdays.com
  2. Stephanie | Worth Whisking says:
    It's impossible to go wrong with salted caramel! These bite-sized cookies look scrumptious, but also super simple!
  3. Sherry says:
    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.
  4. Cyd says:
    You leave it in a ball shape.
  5. Jenny says:
    Do you use baking soda? The ingredients call for it, but it is not in the directions.
  6. Cyd says:
    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!
  7. Abbey Moldenhauer says:
    Could i use a store bought sugar cookie dough instead? These look amazing!!
  8. Cyd says:
    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.
  9. Lori Holt says:
    Can you freeze these cookies?
  10. Cyd says:
    You can freeze these cookies if you use an airtight freezer container.
  11. Lynn says:
    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.
  12. Cyd says:
    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!
  13. Lexi says:
    How many calories are in each cookie cup? Also, are these gluten-free?
  14. Annie says:
    Excited to try this. Can I use regular milk, not evaporated milk with the caramel?
  15. Momma Cyd says:
    Evaporated milk is going to work best. We have not yet tried it using regular milk.
  16. Chris Dudley says:
    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?

    4 stars

  17. Momma Cyd says:
    We got about 24 cookie cups. If your cups are a little smaller you will get more than 24.
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