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Caramel Chocolate Cookie Cups

These small, sweet treats combine creamy caramel, rich chocolate, and buttery sugar cookie in a cute cup, making them perfect for parties and gifts.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Cookie Cups
  • 280 g ready-to-use sugar cookie dough Use chilled, slightly firm dough for better shape.
Filling
  • 310 g caramel bits Use soft caramel chips that melt smoothly.
  • 2 tablespoons water Helps melt and thin the caramel.
Topping
  • 280 g semi-sweet or dark chocolate chips Choose quality chocolate with 50-60% cocoa.
  • Sprinkle sea salt flakes Adds a bright contrast to the sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
  2. Press tablespoon-sized portions of sugar cookie dough into the bottom and up the sides of each muffin cup.
Baking
  1. Bake for 8-10 minutes until lightly golden.
Filling
  1. In a small saucepan, combine caramel bits and water over low heat, stirring until smooth.
  2. Fill each cookie cup with the caramel mixture until just below the rim.
Topping
  1. Melt the chocolate chips in a microwave or double boiler and drizzle over the caramel cups.
  2. Sprinkle with sea salt flakes while the chocolate is still soft.
Cooling
  1. Let cool in the tin for 10-15 minutes, then transfer to a rack to finish cooling.

Notes

Store in an airtight container for up to 5 days in the fridge or freeze for up to 2 months. Bring to room temperature before serving for softer caramel.