Recently on Instagram I came across a picture of caramel cookie cups by Janes Patisserie. I’d never seen such a thing before so I had to try it!
Making the Cookie Cups
These cookie cups are like a cross between a chocolate chip cookie and a muffin. They are filled with a delightful surprise … caramel! To make the cookie cups, you make a chocolate chip cookie dough. Then you press a portion of your dough into muffin tin cups and then poke holes in the centre of each cup. I used a floured rolling pin end for this.
After that you fill the holes with caramel and make disks out of the rest of the dough to top each cup.
The original recipe uses store bought caramel sauce, but I have a quick and fairly easy Salted Caramel Sauce Recipe so I used that. I think you could even use a piece of soft caramel candy. Nutella would be another fantastic option for the filling. If you make the salted caramel sauce, you will have leftover sauce. You can drizzle it over the top of the cookie or freeze the rest to use another time. It is fantastic drizzled over ice cream!
Testing the Final Product
I served them for dessert last night topped with a scoop of vanilla ice cream and a drizzle of my leftover salted caramel sauce. They were so good!
Now I’m thinking of other flavour combinations I could do. The first one that came to mind was some kind of apple pie cookie but there are so many variations I could try!
I see more cookie cup recipe posts in the future….
Chocolate Chip and Salted Caramel Cookie CupsLike a cross between a cookie and a muffin, these chocolate chip cookie cups are filled with a delightful surprise of salted caramel in the middle. You can use store bought sauce or make my homemade Salted Caramel Sauce Recipe. The chocolate should be finely chopped to make the mixture easy to scoop. Recipe Credit: Jane’s Patisserie
- Preheat oven to 350 F/180 C and liberally grease a 12-cup muffin pan.
- In a medium bowl, stir together flour, baking soda, cornstarch and salt. Set aside.
- In a large bowl, beat together butter and sugars until mixture is smooth and fluffy.
- Add egg and vanilla extract and beat to combine.
- Stir in flour mixture and mix to combine. Then stir in chocolate.
- Take out 3/4 cup of your mixture and set aside.
- Divide the rest of the mixture evenly between your prepared muffin cups and press the mixture evenly into the bottom.
- Poke an approximate 1 inch (2.5 cm) hole in the centre of each cup, making sure not to poke all the way through. A floured end of a rolling pin works well for this, or you can use your fingers.
- Fill each hole with a heaping teaspoon of caramel sauce. The hole should be full, but not overflowing.
- Divide the rest of the mixture into one tablespoon portions and press into flat disks. Then place each disk over top of the filled cookies and press the sides gently to secure.
- Bake for 12-14 minutes until golden on top. Let cool completely in the pan before running a knife around the edge and removing the cookie cups.