Salted Caramel Cookie Cups Recipe

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Published: December 29, 2021Author: Steph Loaiza
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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
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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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Serves: 24

Salted Caramel Cookie Cups Recipe

These cute little cookie cups are the perfect, bite-sized, sweet-but-salty, pick-me-up!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
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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

Instructions

  • Preheat oven to 350 degrees. 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

  • 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

Equipment

  • Mini Muffin Tin
  • small bowl
  • Large Bowl
  • Saucepan

Recipe Details

Course: Dessert
Cuisine: American

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  1. Julia @ Sprinkles & Saturdays says:
    June 7, 2016
    Wow! These are so adorable and cute I just love it! They look delicious as well. Can't wait to try! www.sprinklesandsaturdays.com
    Reply
  2. Stephanie | Worth Whisking says:
    June 7, 2016
    It's impossible to go wrong with salted caramel! These bite-sized cookies look scrumptious, but also super simple!
    Reply
  3. Sherry says:
    June 7, 2016
    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.
    Reply
    • Cyd says:
      June 8, 2016
      You leave it in a ball shape.
      Reply
      • Lynn says:
        December 4, 2019
        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.
        Reply
        • Cyd says:
          December 5, 2019
          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!
          Reply
  4. Jenny says:
    July 9, 2016
    Do you use baking soda? The ingredients call for it, but it is not in the directions.
    Reply
    • Cyd says:
      July 13, 2016
      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!
      Reply
  5. Abbey Moldenhauer says:
    March 10, 2017
    Could i use a store bought sugar cookie dough instead? These look amazing!!
    Reply
    • Cyd says:
      March 10, 2017
      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.
      Reply
  6. Lori Holt says:
    December 4, 2017
    Can you freeze these cookies?
    Reply
    • Cyd says:
      December 11, 2017
      You can freeze these cookies if you use an airtight freezer container.
      Reply
  7. Lexi says:
    August 10, 2020
    How many calories are in each cookie cup? Also, are these gluten-free?
    Reply
    • Cyd Adamson says:
      August 27, 2020
      Here is the nutrition info on these cookies. https://www.myrecipemagic.com/salted-caramel-cookie-cups-2502012090.html
      Reply
  8. Annie says:
    February 4, 2022
    Excited to try this. Can I use regular milk, not evaporated milk with the caramel?
    Reply
    • Momma Cyd says:
      February 4, 2022
      Evaporated milk is going to work best. We have not yet tried it using regular milk.
      Reply
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