Salted Caramel Cookie Dough Cups Recipe

5 from 1 vote

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!

Prep Time30

Cook Time6

Chill2

Total Time2 36

Course: Candy & Snacks, Dessert

Cuisine: American

Servings: mini cups

Calories: 265kcal

Author: Andrea

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