Description
Gooey Caramel-Stuffed Cookie Cups are decadent treats made with soft cookie dough baked around a rich, melty caramel center. Perfect for indulgent desserts or special occasions.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (170g) chocolate chips
- 24 soft caramel candies (such as Kraft or Werther’s)
- Sea salt, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease or line a muffin tin.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Fold in the chocolate chips.
- Scoop about 1 tablespoon of dough into each muffin cup and press to form a small well in the center.
- Place one caramel candy into each well, then top with another tablespoon of dough, sealing the caramel inside.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Remove from oven and let cool in the tin for 10 minutes before transferring to a wire rack.
- Sprinkle with sea salt if desired. Serve warm or at room temperature.
Notes
- Chilling the dough for 30 minutes can prevent excessive spreading.
- Use soft, chewy caramel candies for the best gooey center.
- Store in an airtight container at room temperature for up to 4 days.
- Reheat in the microwave for 10–15 seconds to re-melt the caramel.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg