Salted Caramel Cookie Cups Recipe
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.
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.
Nutrition
Calories: 220kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 6gCholesterol: 30mgSodium: 162mgPotassium: 65mgFiber: 1gSugar: 20gVitamin A: 264IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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