Salted Caramel Chocolate Chip Cookie Cups
Dec 18, 2013, Updated Jul 13, 2022
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Make these adorable Chocolate Chip Cookie Cups filled with Salted Caramel for your next Holiday gathering.
Hey, wanna eat cookies?! Of course I you do!
Today calls for chocolate chip cookies and caramel. Know why? Because I have a list of cookie recipes that I’ve already baked and I need to share them with you asap. Besides, they are all preeeeetty awesome! It’s also cookie season and you and I need to milk that reason while we can.
The cookie drawer in my freezer is bursting at the seams. Did I just say cookie drawer in my freezer?! Why, yes, yes I did! My goodness, I just can’t stop bragging… Yes, I spent some cashola and got me a fancy fridge with freezer drawers… lucky me! Must be the reason why I’m still chillin’ with a hand mixer…
Aaaaaaanywayz.
I’ve got Cranberry White Chocolate Chip Nutella Cookies in there, I also have a dozen of those delicious Chocolate Creamy Cookies, a few dozen Peppermint Raspberry Chocolate Oreo Cookie Balls, and a couple dozen Chocolate Butterscotch Cookies. Hm? Looks like I’m addicted to chocolate. YESSSS! Chocolate, Chocolate, Chocolate! ‘Tis the Season, baby! Hopefully by next week they will all make it to their intended eaters… I’m not making any promises.
But even after all of that food, last Monday I woke up and my caramel-cravings kicked into high gear. I was like, um, dude, slow down, let’s see what we’ve got in the fridge. Process of elimination showed us (yes, my cravings fit into the whole “us” thing) that we didn’t have anything with caramel, but we found refrigerated chocolate chip cookie dough and a few bags of wrapped caramels. SCORE!
In case you have never given cookie cups a try, you need to change that today. It’s just cookie dough shaped into a bowl… That is all. No rocket science behind it. Bake it, cool it, fill it. Your cravings = satisfied.
ENJOY!
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Salted Caramel Chocolate Chip Cookie Cups
Ingredients
- 16 ounces Chocolate Chip Cookie Dough package, refrigerated (I use Pillsbury's)
- 14 ounces Caramel Candies, unwrapped
- 1 stick butter
- 14 ounces sweetened condensed milk
- kosher salt
Instructions
- Preheat oven to 350.
- Grease a 24 mini-muffin tin with cooking spray; set aside.
- Press a tablespoon of cookie dough onto bottom and up the sides of each muffin cup.
- Bake 11 to 13 minutes, or until light golden brown.
- Cool completely in pan.
- In the meantime, prepare caramel.
- Combine caramels, butter and sweetened condensed milk into a saucepan.
- Cook over medium-low heat until melted, stirring constantly; about 5 minutes.
- Spoon caramel into cooled cookie cups.
- Top each cookie cup with desired amount of kosher salt.
- Serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How do I store them I need to make them today for work tomorrow?
Hi! After they cool down, store them in an airtight container. If you want to stack them up inside the container, use wax paper in between the layers. Hope this helps. 🙂
A quick question – can you use homemade cookie dough instead of store bought?
Hi Marissa! Yes, you absolutely can, but make sure that it’s cold, yet pliable.
Does the caramel harden? Curious how these would package, or if they are better to just bake and share at home.
Hi Lynn!
The caramel is on the softer/runny side, but they should be okay to transport.
Caramel is my absolute favorite! These look amazing! Will pin to Christmas board and cookies and bars board.
Can these be frozen?
Hi Christina! The caramel filling will not freeze, but you can certainly freeze the cookie cups and, when ready to use, take them out and leave on counter to thaw. After that, you can fill them with the caramel filling. Hope that helps!
I really want to sink my teeth in one of those delicious cookies! A cookie filled with caramel sounds pretty fantastic to me! Yum, Hugs, Terra