Salted Caramel Cookie Cups


I’m all about salted caramel everything, especially when it comes to desserts! I like it with my cheesecake, in my ice cream, and especially on top of my cookies! These cute little cookie cups are the perfect, bite-sized, sweet-but-salty, pick-me-up. I bet you can’t eat just one! 😉

Serves: 24

Salted Caramel Cookie Cups

These cute little cookie cups are the perfect, bite-sized, sweet-but-salty, pick-me-up

15 minPrep Time

10 minCook Time

25 minTotal Time

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  • 2 3/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 11-oz bag caramels, unwrapped
  • 1/2 cup evaporated milk
  • 1/2 cup chocolate chips (I used milk chocolate, but semi-sweet would be tasty!)
  • course sea salt for topping


  1. Preheat oven to 350 degrees. Grease a mini muffin pan with non-stick cooking spray.
  2. In a small bowl, sift together flour, baking soda, and baking powder.
  3. In a large bowl, beat together butter and sugar until it is fluffy. Stir in egg and vanilla, then slowly add in the flour mixture until it is completely combined.
  4. Roll into 1" size balls and place in muffin tin. Bake for 10-12 minutes, until they start to turn golden on the edges. Let them cool completely.
  5. In a small saucepan over medium heat, stir together caramels and evaporated milk until smooth (about 3-5 minutes). Remove from heat, and spoon onto cookies.
  6. Drizzle each cookie with melted chocolate chips and sprinkle with course sea salt.
Cuisine: American | Recipe Type: Dessert


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