These Salted Caramel Cookie Cups are a bite-sized dream, blending buttery cookie shells with a luscious caramel center. In just 25 minutes, you’ll create a treat that’s crispy on the outside, gooey on the inside, and perfectly balanced with a hint of sea salt. The rich caramel melts in your mouth, while the golden cookie base adds a satisfying crunch. It’s a dessert that feels indulgent yet effortless, perfect for satisfying sweet cravings or impressing guests. With a touch of warmth from vanilla and a sprinkle of salt, every bite is a harmonious blend of sweet, salty, and utterly irresistible.
What makes these cookie cups truly special is their versatility and ease. Whether you’re hosting a party or enjoying a quiet evening, they’re ready in no time. The caramel’s velvety texture contrasts beautifully with the tender, crumbly cookie, creating a sensory delight. Plus, they’re portioned perfectly for sharing—or not! Each cup is a little masterpiece, delivering 220 calories of pure joy. From the first bite to the last, these treats are a celebration of flavor, texture, and simplicity. You’ll wonder how something so decadent could be so quick to make!
What You’ll Need for Salted Caramel Cookie Cups
- 2¾ cups flour (all-purpose works best)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter, softened (unsalted preferred, but salted works too)
- 1¼ cups granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract (pure vanilla for best flavor)
- 11 ounces caramels, unwrapped (about 1 bag)
- ½ cup evaporated milk
- ½ cup chocolate chips (milk chocolate or semi-sweet, your choice)
- Coarse sea salt, for topping
How to Make Salted Caramel Cookie Cups
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan with non-stick cooking spray.
- In a small bowl, sift together the flour, baking soda, and baking powder. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla to the butter mixture, mixing until fully combined. Gradually add the flour mixture, stirring until a smooth dough forms.
- Roll the dough into 1-inch balls and place each into the prepared muffin tin. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely in the pan.
- While the cookies cool, make the caramel sauce. In a small saucepan over medium heat, combine the caramels and evaporated milk. Stir constantly until the caramels melt and the mixture is smooth, about 3-5 minutes. Remove from heat.
- Spoon the caramel onto the cooled cookie cups, filling each one just below the rim.
- Melt the chocolate chips in the microwave or over a double boiler. Drizzle the melted chocolate over the caramel-filled cookies.
- Sprinkle each cookie with a pinch of coarse sea salt for that perfect sweet-and-salty balance.
- Let the chocolate set before serving. Enjoy your delicious Salted Caramel Cookie Cups!
Creative Topping Ideas for Your Cookie Cups
While the recipe calls for melted chocolate and sea salt, you can get creative with your toppings! Try drizzling white chocolate or dark chocolate for a different flavor profile. For a nutty twist, sprinkle chopped pecans or toasted almonds on top. If you love a bit of crunch, add a sprinkle of crushed pretzels or toffee bits before the caramel sets.
Perfect Pairings: Serving Suggestions
These salted caramel cookie cups are a delightful treat on their own, but they pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy dessert, serve them alongside a cup of hot coffee or spiced chai tea. They also make a great addition to dessert platters for parties or holiday gatherings.
Storing and Keeping Them Fresh
To keep your cookie cups fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, you can freeze them for up to 2 months. Just place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
If you’re short on time, use pre-made caramel sauce instead of melting caramels and evaporated milk. You can also prepare the cookie dough ahead of time and refrigerate it for up to 2 days. When ready to bake, simply roll the dough into balls and proceed with the recipe. For even faster assembly, use a piping bag to drizzle the chocolate topping neatly.
Common Questions Answered
Can I use a regular muffin tin? Yes, but the baking time may increase slightly, and the cookie cups will be larger. What if I don’t have coarse sea salt? Regular table salt works, but use it sparingly as it’s finer and saltier. Can I make these gluten-free? Absolutely! Swap the flour for a 1:1 gluten-free baking blend, and you’re good to go.
Salted Caramel Cookie Cups Recipe
Ingredients
Dry Ingredients
- 2¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Wet Ingredients
- 1 cup butter, softened
- 1¼ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Caramel Topping
- 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.