Cookie Dough Cups Recipe
Cookie Dough Cups start with edible cookie dough, layered with rich salted caramel, and hugged by silky smooth chocolate. All of my favorite things in one irresistible little cup!
Servings: 18 mini cups
Calories: 264kcal
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 tablespoon 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 and set aside.
- In a small mixing bowl, combine melted butter, brown sugar, flour, and vanilla. Using a spatula, mix 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 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 butter. The mixture will bubble; continue stirring for 2 minutes or until the butter has completely melted, then add cream. Boil for 1 minute, then remove from heat and add 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 in the chocolate and stir continuously until melted. Remove from the stove and, using a pastry brush, spoon, or your fingers, cover the bottom of the cupcake liners. You'll want a generous amount because, generally, the bottom has the most chocolate.
- Remove the cookie dough from the refrigerator, roll into balls, then pat flat. Place the flattened cookie dough into each cupcake liner. Then, spoon the caramel sauce over the top, making sure to leave enough room in the liner for 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 in the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Enjoy cold or bring to room temperature before serving.
Notes
-The salted caramel sauce is a half recipe, but you can double it and store the extra in an airtight container, like a mason jar, in the fridge for up to one month.
STORE Chocolate Cookie Dough Cups in an airtight container at room temperature for 2–3 days. For longer freshness, refrigerate them for up to 4 days. If you want to keep them even longer, FREEZE them in a Ziploc freezer bag or airtight container for up to 2 months.
Extra caramel sauce can be stored in a sealed container, such as a mason jar, in the refrigerator for up to 1 month or in the freezer for up to 3 months. Thaw caramel sauce in the fridge or at room temperature before using.
Nutrition
Calories: 264kcal | Carbohydrates: 28g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 109mg | Potassium: 153mg | Fiber: 2g | Sugar: 23g | Vitamin A: 214IU | Vitamin C: 0.02mg | Calcium: 27mg | Iron: 1mg
