Salted Caramel Cookie Dough Cups

Cookie dough:

  • 5 tbsp. salted butter, melted
  • ⅓ c. light brown sugar, packed
  • ¼ c. all-purpose flour
  • ½ tsp. vanilla extract
  • ¾ c. mini semi-sweet chocolate chips

Salted Caramel Sauce:

  • ½ c. granulated sugar
  • 3 tbsp. salted butter, room temperature
  • ¼ c. heavy whipping cream, room temperature
  • ½ tsp. non-iodized sea salt

Chocolate coating:

  • 1 c. milk chocolate chips
  • 1 c. semi-sweet chocolate chips


  1. Line two mini muffin/cupcake tins with 24 liners, set aside.
  2. 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.
  3. 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.
  4. Meanwhile, Using a double boiler on the stovetop, add water and set over low heat. Pour chocolate in and stir continuously until the chocolate has melted. Remove from stove and using a spoon, cover the bottom of the cupcake liners. You'll want a pretty good amount because generally the bottom has the most chocolate.
  5. 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.
  6. 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.

Yield: 24 mini cups
Recipe from the kitchen of Life Made Simple.


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