Salted Caramel Cookie Dough Cups

Salted Caramel Cookie Dough Cups are made from edible cookie dough topped with salted caramel and hugged by silky smooth chocolate. All of my favorite things in one little cup!

Over the past few months, I’ve made homemade peanut butter cups and cookie butter cups but, these salted caramel cookie dough cups are the best yet! Stuffed with eggless cookie dough and silky salted caramel, every bite is as dreamy as the last. 

Salted Caramel Cookie Dough Cups stacked and cut in half to show cookie center.

An Irresistable combo!

I’ve been wanting to make these for quite some time now, but just finally got around to making a batch of salted caramel a couple days ago. Now I’m wondering why the heck I waited so darn long!

These Salted Caramel Cookie Dough Cups are AMAZING. So amazing that they were gone in just 48 hours. Yep, all 18 of ’em. Don’t worry, we resisted eating 4 of them so we could share them with friends. I’m pretty sure they were equally smitten.

The salted caramel sauce may seem a bit daunting. Don’t be intimidated, just breathe and follow the instructions. It’s actually pretty easy, and once you’ve done it, you’ll want to make it again and again.

If you can resist devouring a whole batch of these within 48 hours, kudos to you! We were clearly quite fond of these little candies and I think you will be too! Enjoy 🙂

Jar of salted caramel sauce for Salted Caramel Cookie Dough Cups.

PREP. Line two mini muffin/cupcake tins with 18 liners, set aside.

DOUGH CENTER. In a small mixing bowl combine the melted butter, brown sugar, flour, and vanilla. Using a spatula mix ingredients until combined, then fold in mini chocolate chips. Cover and place in the refrigerator to chill while preparing the salted caramel sauce.

CARAMEL SAUCE. To make the caramel sauce, heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter.

The mixture will bubble, continue stirring for 2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to cool for 8-10 minutes before using.

CHOCOLATE. Meanwhile, Using a double boiler on the stovetop, (or a saucepan with a bowl set over it) add water and set over low heat. Pour chocolate in and stir continuously until the chocolate has melted.

Remove from stove and using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners. You’ll want a pretty good amount because generally the bottom has the most chocolate.

ASSEMBLE. Remove the cookie dough from the refrigerator and roll into balls, then pat flat. Place the flattened cookie dough into each cupcake liner. Then spoon the caramel sauce over top, making sure to leave enough room in the liner to add the top layer of chocolate.

Pour the remaining chocolate over the top of the caramel. To create an even top gently shake the pan on a flat surface or tap.

CHILL. Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Eat cold or bring to room temperature.

Stacks of Salted Caramel Cookie Dough Cups.

Tips + Storing Info

This decadent treat is so easy it’s sure to become a regular in your repertoire. Especially if you share it with friends and they request more! Here are a few tips when making it:

  • Using “greaseproof” mini cupcake liners will help prevent your cups from sticking to the wrappers.
  • A silicone mini muffin pan can also be used for this recipe and won’t require cupcake liners.
  • For a crunchier treat add some chopped nuts to your cookie dough.
  • Add a bit more heavy cream to your caramel sauce if it is turning out too thick. 
  • It is best to use a wooden or heat proof spoon or spatula when making the caramel.
  • To make these using a regular sized muffin tin, follow the recipe as directed but you may need to cut down the muffin tin liner to a smaller size and you will yield approximately 9 treats.

STORE these candies in an airtight container at room temperature for 2-3 days. They can also be refrigerated for up to for up to 4 days – if you can keep yourself from finishing them before then!

FREEZE candies in a Ziploc freezer bag or airtight container in the freezer for up to 2 months. 

Extra caramel sauce can be stored in a sealed container (Mason jars work great) in the fridge for up to 1 month or the freezer for up to 3 months. Thaw caramel sauce in the fridge or at room temperature when you are ready to use it again.

Salted Caramel Cookie Dough Cups topped with sea salt and stacked together.

More favorite candy recipes:

Salted Caramel Cookie Dough Cups

Salted Caramel Cookie Dough Cups Recipe

Cookie dough topped with salted caramel and hugged by silky smooth chocolate. All of my favorite things in one little cup!
5 from 1 vote
Pin Rate
Course: Candy & Snacks, Dessert
Cuisine: American
Prep Time: 30 mins
Cook Time: 6 mins
Chill: 2 hrs
Total Time: 2 hrs 36 mins
Servings: 18 mini cups
Calories: 265kcal
Author: Life Made Simple Team
Print Recipe

Ingredients

Cookie Dough
  • 5 Tbsp salted butter - melted
  • 1/3 cup light brown sugar - packed
  • 1/4 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 3/4 cup mini semi-sweet chocolate chips
Salted Caramel Sauce
  • 1/2 cup granulated sugar
  • 3 Tbsp salted butter - room temperature
  • 1/4 cup heavy whipping cream - room temperature
  • 1/2 tsp salt - I prefer non-iodized sea salt
Chocolate Coating
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips

Instructions

  • Line two mini muffin/cupcake tins with 18 liners, set aside.
  • In a small mixing bowl combine the melted butter, brown sugar, flour, and vanilla. Using a spatula mix ingredients until combined, then fold in mini chocolate chips. Cover and place in the refrigerator to chill while preparing the salted caramel sauce.
  • To make the caramel sauce, heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to cool for 8-10 minutes before using.
  • Meanwhile, Using a double boiler on the stovetop, (or a saucepan with a bowl set over it) add water and set over low heat. Pour chocolate in and stir continuously until the chocolate has melted. Remove from stove and using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners. You'll want a pretty good amount because generally the bottom has the most chocolate.
  • Remove the cookie dough from the refrigerator and roll into balls, then pat flat. Place the flattened cookie dough into each cupcake liner. Then spoon the caramel sauce over top, making sure to leave enough room in the liner to add the top layer of chocolate. Pour the remaining chocolate over the top of the caramel. To create an even top gently shake the pan on a flat surface or tap.
  • Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Eat cold or bring to room temperature.

Notes

-The salted caramel sauce is a “half” recipe. You can double it and make a full recipe, then store the remainder of the caramel in an air-tight container (I like mason jars) for up to one month in the refrigerator.

Nutrition

Calories: 265kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 120mg | Potassium: 124mg | Fiber: 2g | Sugar: 23g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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Comments:

  1. Chocolate, cookie dough and salted caramel.. sounds like heaven! Craving a couple of these little cups right now, pinned!

  2. These look so good! I am making them now but the caramel is overwhelmingly salty…should I be making again with less salt or is this right? Thanks

    1. It should be a 1/2 teaspoon. I’ve made this recipe at least 10 times and I’ve never found it too salty, but that’s a personal preference I guess. You could try adding a bit more cream or just adding 1/4 teaspoon of salt. Hope that helps!

  3. I made two batches of these last night and they are amazing! I’ll definitely be making more of these. The chocolate did stick to the paper muffin liners much more than I expected though. Do you have any suggestions for that? And thanks for this great recipe!

    1. I used little brown greaseproof ones that I ordered online (Bake It Pretty, Layer Cake Shop, Amazon), they have a slightly more waxy coating in the interior that prevents sticking. You could also try adding a little bit of coconut oil to the chocolate which will harden it a bit more, but you’ll have to work fast! Hope that helps, thanks for giving them a try!!

  4. Argh! You guys are all killin’ me with these peanut butter chocolate cups I see… but these, these look extra drool worthy! Love it 🙂

  5. Hi. I just attempted tis recipe. I made cookie dough exactly how it says. And 1/4 cup of flour doesn’t seem right. As my dough was very runny and it melted my choc chips because of the melted butter…

    1. Hi Tanya, sorry to hear that. It may have just been that the butter was too hot. I usually let melted butter cool for a few minutes no matter what I use it in.