Ingredients
- 1 1/2 cups all-purpose flour (228 g)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon milk (for caramel)
- 1 cup caramel candies or soft caramel, unwrapped
- 2 cups milk chocolate chips (400 g)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- In a bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until a dough forms.
- Scoop dough into the muffin tin, pressing it slightly to form cups.
- Bake for 10–12 minutes or until the edges are set.
- Remove from the oven and immediately press the centers of each cookie to deepen the cup shape. Let cool in the tin.
- Melt the caramel with milk until smooth, then spoon into each cooled cookie cup.
- Melt the chocolate chips and spread over the caramel layer.
- Let the cookie cups set completely before removing from the muffin tin.
Notes
- Use dark or semi-sweet chocolate for a richer flavor.
- Sprinkle chopped nuts over the caramel layer for added crunch.
- Add a pinch of sea salt on top for a sweet-and-salty contrast.
- Let refrigerated cups sit at room temperature to soften before serving.
- Re-press cookie centers while warm if they lose shape.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 280
- Sugar: 22g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
