Chocolate Chip Caramel Cups
Chocolate Chip Caramel Cups
Ingredients
For the Cookie Dough
- 120 g unsalted butter
- 100 g granulated sugar
- 100 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 250 g all-purpose flour
- 100 g chocolate chips
For the Homemade Caramel
- 100 g granulated sugar
- 150 ml double cream
- 50 g butter
- 1/2 teaspoon salt
For the Chocolate Topping
- 100 g white chocolate
- 100 g dark chocolate
Instructions
- 1
In a large bowl, combine the unsalted butter, granulated sugar, and brown sugar.
⏱️ 2 min
- 2
Cream the mixture together using an electric mixer until it is light and fluffy.
⏱️ 3 min
- 3
Add the egg and vanilla extract to the creamed mixture.
⏱️ 1 min
- 4
Mix thoroughly until well combined.
⏱️ 1 min
- 5
Add the baking soda and salt to the bowl.
⏱️ 1 min
- 6
Gradually incorporate the all-purpose flour into the wet ingredients, mixing until just combined.
⏱️ 2 min
- 7
Add the chocolate chips to the dough.
⏱️ 1 min
- 8
Mix until the chocolate chips are evenly distributed throughout the dough.
⏱️ 1 min
- 9
Chill the cookie dough in the fridge for 30 minutes.
⏱️ 30 min
- 10
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180
- 11
Grease a muffin tin.
⏱️ 1 min
- 12
Scoop the chilled cookie dough into the prepared muffin tin, pressing it into each cup and creating a well in the center of each.
⏱️ 5 min
- 13
Bake for 12-15 minutes, or until the cookie cups are golden brown.
⏱️ 15 min•🌡️ 180 - 14
Allow the cookie cups to cool completely in the muffin tin.
⏱️ 30 min
- 15
In a saucepan, add the granulated sugar over medium heat. Cook until the sugar melts and turns into an amber color. Do not stir initially, only stir gently once it starts to melt.
⏱️ 8 min - 16
Once melted and amber, add the butter and mix until fully combined.
⏱️ 2 min
- 17
Slowly pour in the double cream while continuously stirring. Be cautious as the mixture will bubble up.
⏱️ 2 min
- 18
Add the salt and mix well.
⏱️ 1 min
- 19
Remove from heat and let the caramel cool completely.
⏱️ 30 min
- 20
Fill the cooled cookie cups with the prepared homemade caramel.
⏱️ 3 min
- 21
Melt the dark chocolate (e.g., in a microwave or double boiler).
⏱️ 3 min
- 22
Pour the melted dark chocolate evenly over the caramel in each cookie cup, spreading it to cover the caramel layer.
⏱️ 2 min
- 23
Melt the white chocolate separately.
⏱️ 3 min
- 24
Drizzle the melted white chocolate over the dark chocolate topping.
⏱️ 1 min
- 25
Using a toothpick or skewer, swirl the white chocolate into the dark chocolate to create a decorative pattern.
⏱️ 1 min
- 26
Place the finished cookie cups in the fridge to set for 1 hour.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip Caramel Cups
For the Cookie Dough
- 120 g unsalted butter
- 100 g granulated sugar
- 100 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 250 g all-purpose flour
- 100 g chocolate chips
For the Homemade Caramel
- 100 g granulated sugar
- 150 ml double cream
- 50 g butter
- 1/2 teaspoon salt
For the Chocolate Topping
- 100 g white chocolate
- 100 g dark chocolate
Instructions
- 1
In a large bowl, combine the unsalted butter, granulated sugar, and brown sugar.
⏱️ 2 min - 2
Cream the mixture together using an electric mixer until it is light and fluffy.
⏱️ 3 min - 3
Add the egg and vanilla extract to the creamed mixture.
⏱️ 1 min - 4
Mix thoroughly until well combined.
⏱️ 1 min - 5
Add the baking soda and salt to the bowl.
⏱️ 1 min - 6
Gradually incorporate the all-purpose flour into the wet ingredients, mixing until just combined.
⏱️ 2 min - 7
Add the chocolate chips to the dough.
⏱️ 1 min - 8
Mix until the chocolate chips are evenly distributed throughout the dough.
⏱️ 1 min - 9
Chill the cookie dough in the fridge for 30 minutes.
⏱️ 30 min - 10
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 11
Grease a muffin tin.
⏱️ 1 min - 12
Scoop the chilled cookie dough into the prepared muffin tin, pressing it into each cup and creating a well in the center of each.
⏱️ 5 min - 13
Bake for 12-15 minutes, or until the cookie cups are golden brown.
⏱️ 15 min•🌡️ 180 - 14
Allow the cookie cups to cool completely in the muffin tin.
⏱️ 30 min - 15
In a saucepan, add the granulated sugar over medium heat. Cook until the sugar melts and turns into an amber color. Do not stir initially, only stir gently once it starts to melt.
⏱️ 8 min - 16
Once melted and amber, add the butter and mix until fully combined.
⏱️ 2 min - 17
Slowly pour in the double cream while continuously stirring. Be cautious as the mixture will bubble up.
⏱️ 2 min - 18
Add the salt and mix well.
⏱️ 1 min - 19
Remove from heat and let the caramel cool completely.
⏱️ 30 min - 20
Fill the cooled cookie cups with the prepared homemade caramel.
⏱️ 3 min - 21
Melt the dark chocolate (e.g., in a microwave or double boiler).
⏱️ 3 min - 22
Pour the melted dark chocolate evenly over the caramel in each cookie cup, spreading it to cover the caramel layer.
⏱️ 2 min - 23
Melt the white chocolate separately.
⏱️ 3 min - 24
Drizzle the melted white chocolate over the dark chocolate topping.
⏱️ 1 min - 25
Using a toothpick or skewer, swirl the white chocolate into the dark chocolate to create a decorative pattern.
⏱️ 1 min - 26
Place the finished cookie cups in the fridge to set for 1 hour.
⏱️ 60 min