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Caramel Cookie Cups Recipe

Caramel Cookie Cups Recipe
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★★★★★

5.3 from 17 reviews

Delight in these homemade caramel cookie cups featuring a buttery cookie base, luscious homemade caramel filling, and a silky dark chocolate ganache topping. Perfectly portioned for satisfying your sweet tooth with a balance of rich flavors and textures.

Ingredients

Scale

Cookie Cups:

  • 1 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar (packed)
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 2 tsp vanilla extract
  • 2 large eggs (room temperature)

Caramel:

  • 1 cup granulated sugar (200g)
  • 1/4 cup water
  • 150 ml heavy whipping cream (room temperature)
  • 1/2 cup unsalted butter (100g, room temperature)

Ganache:

  • 250 g good quality dark chocolate (finely chopped)
  • 125 ml heavy whipping cream

Instructions

  1. Preheat Oven and Prepare Tins: Preheat your oven to 350°F (175°C). Spray two regular-sized muffin tins with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: Whisk together the all-purpose flour, baking soda, and sea salt in a medium bowl. Set aside.
  3. Cream Butter and Sugars: In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is light and fluffy, approximately 2-3 minutes.
  4. Add Eggs and Vanilla: Reduce mixer speed to low and add eggs one at a time, beating well after each addition. Then add vanilla extract and mix until fully incorporated.
  5. Combine Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
  6. Form Cookie Cups: Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins. Press down slightly to flatten each mound.
  7. Bake: Bake in the preheated oven for approximately 15 minutes or until the cookies are browned and mostly set.
  8. Create Wells: Remove the tins from the oven and immediately press down the center of each cookie with a small jar or container to create a well for the filling. Cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
  9. Make Caramel: Combine granulated sugar and water in a medium pot. Stir gently to combine, then avoid stirring further to prevent crystal formation. Cook over high heat, using a pastry brush dipped in water to wash down pot sides as needed.
  10. Finish Caramel: When the caramel reaches your desired deep amber color, remove from heat. Slowly and carefully add the heavy cream—the mixture will bubble vigorously. Stir in butter, return to heat, bring to a boil, and cook for 2 minutes while stirring constantly. Remove from heat and let cool to room temperature, then refrigerate to thicken.
  11. Prepare Ganache: Place chopped dark chocolate and heavy cream in a microwave-safe bowl. Microwave for 20 seconds, stir, then continue microwaving in 10-second intervals, stirring between, until the ganache is smooth and silky. Let cool completely before use.
  12. Assemble Cups: Spoon a generous amount of thickened caramel into each cookie cup. Freeze for 30 minutes to set.
  13. Add Ganache: Remove the cups from the freezer and top each with the cooled ganache. Optionally sprinkle with sea salt. Refrigerate until ganache is set before serving.

Notes

  • Use room temperature ingredients for best mixing results.
  • Be cautious when making caramel as the mixture becomes extremely hot and bubbles vigorously upon adding cream.
  • To ensure smooth ganache, gently chop chocolate finely and microwave in short intervals.
  • Store finished caramel cookie cups in the refrigerator for up to 5 days.
  • For easier caramel removal, consider lining muffin tins with cupcake liners.
  • Adjust baking time slightly if using mini or jumbo muffin tins.

Nutrition

Keywords: caramel cookie cups, caramel filled cookies, chocolate ganache cookies, homemade caramel desserts, cookie cups recipe

Find it online: https://nataliereeve.com/caramel-cookie-cups-recipe/