• Home
  • About
    • About Olivia
    • The Pastry Diaries
    • Privacy & Disclosure
  • eBooks
  • Recipes
    • Cakes
      • Birthday Cakes
      • Bundt Cakes
      • Chocolate Cakes
      • Christmas Cakes
      • Classic Cakes
      • Drip Cakes
      • Easter Cakes
      • Fruity Cakes
      • Halloween Cakes
      • Naked Cakes
      • Thanksgiving Cakes
      • Valentine’s Cakes
      • Vanilla Cakes
    • Cookie Cups
    • Cookies
    • Frostings & Fillings
    • Holiday Desserts
  • Shop
  • Tutorials

Subscribe for the latest recipes:

Liv for Cake

Classic Cake Recipes with a Modern Twist

  • Home
  • About
    • About Olivia
    • The Pastry Diaries
    • Privacy & Disclosure
  • eBooks
  • Recipes
    • Cakes
      • Birthday Cakes
      • Bundt Cakes
      • Chocolate Cakes
      • Christmas Cakes
      • Classic Cakes
      • Drip Cakes
      • Easter Cakes
      • Fruity Cakes
      • Halloween Cakes
      • Naked Cakes
      • Thanksgiving Cakes
      • Valentine’s Cakes
      • Vanilla Cakes
    • Cookie Cups
    • Cookies
    • Frostings & Fillings
    • Holiday Desserts
  • Shop
  • Tutorials

Home » Cookie Cups » Caramel Cookie Cups

Caramel Cookie Cups

By Olivia, 36 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.
Jump to Recipe

Chewy caramel cookie cups loaded with gooey caramel and topped with a silky dark chocolate ganache.

Two cookie cup halves, stacked.

Gooey is an understatement. You’re going to need a napkin nearby when eating one of these Caramel Cookie Cups, but I’m guessing you’re ok with that. I mean, LOOK at that caramel. Heaven.

I’ve collaborated with a few Canadian blogger friends once again, and this time Charlene from Chew Street came up with a Chocolate theme for Valentine’s Day.

Two cookie cup halves side by side with caramel oozing out.

The idea for these Caramel Cookie Cups came to me from this pin which uses a clever two-pan method, but that’s not how I ended up making them. That WAS my plan, but I was worried the cookie dough would be too firm and wouldn’t bake/shape up properly.

The Ultimate Cake Collection

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

Get your copy today!

A close up of the top of the cookie cup.

To make the cookie crust, I adapted my favourite chocolate chip cookie recipe minus the chocolate chips, used a large cookie scoop to portion it, and baked them up. 

I still baked them in a muffin tin, but then I used the cap from my Pam for Baking cooking spray to press down into the cookies right after they came out of the oven.

You could use any small jar or container as long as it’s smaller than the muffin tin cup size. You need to do this when the cookies are still HOT though, so be careful not to burn yourself.

Two cookie cup halves stacked on top of each other with caramel oozing out.

I made the caramel from scratch, but you could use store-bought as well.

Caramel and I are not exactly friends. For some reason, I always struggled with it in pastry school. Then again, working with boiling sugar is not my favourite thing to do. I was stressing a bit about making it, but it was actually easier than I remembered, and every bit as delicious.

The caramel sauce is a bit on the thinner side, even after chilling, so if you’d like it thicker just use a bit less cream in the recipe. You’ll need to refrigerate this before using it in the cups, so I recommend making it as the cookie dough is chilling.

Be sure to check out my How to Make Caramel post for a detailed tutorial.

Two cookie cup halves beside each other with caramel oozing out.

The chocolate ganache is incredibly simple to make. Chop some chocolate, boil some cream, and you’re done. It’s really important that you use good quality chocolate.

I used Callebaut Dark Chocolate because it’s easily available to me. The dark chocolate worked well here, cutting against the sweetness of the caramel for the perfect overall balance. But you can use milk chocolate if you prefer.

Whichever you choose, good quality chocolate really makes a big difference in both flavour and texture, so try to get the best you can.

Typically I would let the ganache sit in the fridge overnight, but it would get too firm in this case. You just need to cool it to room temperature so it doesn’t soften the caramel when you pour it on.

Two cookie cup halves stacked on top of each other with caramel oozing out.

I used a measuring cup and a teaspoon to fill each of the cups, but you could use a piping bag if you prefer. I poured in some caramel, placed the cups in the freezer for 30mins, then topped with the chocolate ganache and some sea salt. How much caramel/chocolate you add in each cup is up to you!

These Caramel Cookie Cups are ultra decadent and delicious. Plus, you can easily try different combinations of cookie, filling, and chocolate. I already have a few ideas on my radar.

Be sure to check out the delicious Chocolate-themed recipes from my Canadian blogger friends after the recipe!

Notes & tips for these Caramel Cookie Cups:

  • You can use store-bought caramel if you prefer, though I would recommend Dulce de Leche since i find it a bit thicker.
  • Be sure to check out my How to Make Caramel post for a detailed tutorial.
  • Ensure the ganache and caramel are completely cool before pouring them into the cups.
  • Chill the cups once the caramel layer is in to firm them up.
  • These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
Two cookie cup halves stacked on top of each other with caramel oozing out.
Print Rate
4.5 from 4 votes

Caramel Cookie Cups

Chewy caramel cookie cups loaded with gooey caramel and topped with a silky dark chocolate ganache.
Course Dessert
Cuisine Cookie, Tart
Prep Time 1 hour 50 minutes
Cook Time 15 minutes
Total Time 2 hours 5 minutes
Servings 20
Calories 403kcal
Author Olivia

Ingredients

Cookie Cups:

  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 2 tsp vanilla extract
  • 2 large eggs room temperature

Caramel:

  • 1 cup granulated sugar 200g
  • 1/4 cup water
  • 150 ml heavy whipping cream room temperature
  • 1/2 cup unsalted butter 100g, room temperature

Ganache:

  • 250 g good quality dark chocolate finely chopped
  • 125 ml heavy whipping cream
US Customary - Metric

Instructions

Cookie Cups:

  • Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
  • Whisk together flour, baking soda, and salt, set aside.
  • Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
  • Add flour mixture a little at a time and mix until just combined.
  • Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten slightly.
  • Bake for approx. 15mins or until browned and mostly set.
  • Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 15mins, then place on wire rack to cool completely.

Caramel:

  • Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
  • Cook until desired color of caramel is reached and immediately remove from heat. Very slowly, add heavy cream. The mixture will bubble up (a lot) and boil. Add butter, return to heat, and bring back to a boil. Cook for 2 minutes stirring constantly.
  • Remove from heat and let cool to room temperature. Transfer to a container and place in fridge to thicken.*

Ganache:

  • Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until smooth and silky. Set aside to cool completely before using.**

Assembly:

  • Using a measuring cup or a teaspoon, pour some of the thickened caramel into each cup. Place in freezer for 30mins to set.
  • Remove from freezer and use the same method to top with ganache. Sprinkle with sea salt if desired and place in fridge to set.

Recipes You May Like

  • Close up of a cookie cup with a bite taken out.
    Chocolate Peppermint Cookie Cups
  • Cookie cups topped with whipped cream on a grey plate.
    Chocolate Pumpkin Spice Cookie Cups
  • Close up of a cookie cup
    Eggnog Cheesecake Cookie Cups
  • Cookie cup with a bite taken out.
    Red Velvet Cookie Cups

Notes

* I let mine sit in the fridge overnight.
** The ganache can sit on the counter overnight. Place plastic wrap directly onto ganache to prevent a skin from forming.
Calories: 403kcalCarbohydrates: 42gProtein: 3gFat: 24gSaturated Fat: 15gCholesterol: 74mgSodium: 168mgPotassium: 138mgFiber: 1gSugar: 28gVitamin A: 660IUVitamin C: 0.1mgCalcium: 36mgIron: 2.3mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Sweet & Savoury Chocolate Recipes for Valentine’s Day

3-Ingredient Dairy-Free Chocolate Raspberry Cups by The Refreshanista
Chocolate Dipped Honeycomb by My Kitchen Love
Chocolate Spice Fig Truffles by The Busy Baker
Cocoa-Rubbed Drumsticks by Chew Street
Dark Chocolate Rosewater Truffles by The Cinnamon Scrolls
Mocha Waffle Torte by Cocoa Bean, The Vegetable
Savoury Chocolate Ravioli with Ricotta-Beet Filling by Imagelicious
Two-Bite Mochi Brownies by The Chewy Life

photo collage

photo collage

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Get your copy today!

Hungry for more?

Join our Baking community on Facebook!
Follow Liv for Cake on Facebook, Instagram, Pinterest, and Twitter
Or sign up to get free recipes by email!

Subscribe for the latest recipes

February 1, 2016

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Madeline says

    November 13, 2018 at 6:14 PM

    I really want to make these, but I am a little concerned about the caramel part. When you say cook until the desired color of caramel is reached, about how long do you think? Knowing me I would totally ruin it!

    Reply
    • Olivia says

      November 14, 2018 at 9:53 AM

      Hi Madeline! It really depends on the stove! It can take around 10mins. I pretty much watch it like a hawk after a couple mins or so as it can quickly go from golden brown to burnt!

      Reply
  2. Shannon says

    November 10, 2018 at 10:13 AM

    Could you make these in mini muffin tins instead? How would you adjust baking time if so?

    Reply
    • Olivia says

      November 10, 2018 at 5:27 PM

      Hi Shannon! Yes, that should work fine. I haven’t tried myself, but i would start checking them at 7mins or so.

      Reply
  3. Davey says

    March 13, 2017 at 3:41 PM

    Some of your measurements are confusing could you put them in ounces I don’t understand ml or grams

    Reply
    • Olivia says

      March 14, 2017 at 12:05 PM

      Hi Davey, I don’t have measurements in ounces, but you can easily convert them on google.

      Reply
  4. Nancy says

    June 20, 2016 at 1:43 AM

    It would be really helpful if all the measurements were in imperial, like the cream and chocolate.

    Reply
    • Olivia says

      June 20, 2016 at 8:54 AM

      Hi Nancy, you can convert the measurements here:
      http://www.onlineconversion.com/weight_volume_cooking.htm

      Reply
  5. Frances says

    March 27, 2016 at 9:39 AM

    3 stars
    These were okay. We followed the recipe to a T but somehow the recipe only yielded 11 tarts rather than 20. We also found that it was quite ineffective to press the tarts down after they were baked. It probably would have been better to make a well before they went into the oven. Still, they tasted pretty darn good 🙂

    Reply
    • Olivia says

      March 27, 2016 at 10:19 AM

      Hi Frances! Strange that they only made 11 tarts — maybe your cookie scoop is bigger than mine! You could totally make a well before baking, but it would still puff up a bit and require *some* pressing down. I’m going to try that way next time. I’m glad you still liked them!!

      Reply
  6. Nicole says

    February 12, 2016 at 5:50 PM

    These are great gift ideas too! Thanks for sharing! Totally Pinned!

    Reply
    • Olivia says

      February 13, 2016 at 1:51 PM

      Thanks Nicole!

      Reply
  7. Victoria says

    February 4, 2016 at 11:46 PM

    Looks delicious… But I’m curious about that white layer in the photo that is not mentioned in the recipe.l at all.

    Reply
    • Olivia says

      February 5, 2016 at 8:45 AM

      Hi Victoria, There is no white layer, that’s just the light reflecting off of the caramel.

      Reply
    • Kristina says

      May 24, 2019 at 12:29 AM

      5 stars
      I have made them the whole family love them. I have now been asked to make them for a function. I would like to know how long can I keep them out on the counter once they filled? A week or less just worried about the cream. Thanks so much for any advice.

      Reply
      • Olivia says

        May 24, 2019 at 1:40 PM

        Hi Kristina! So glad you liked these! I would refrigerate them if you can, but they should last a 2-3 days on the counter (they may get quite soft at room temp for that long).

        Reply
  8. Sarah says

    February 4, 2016 at 11:39 PM

    5 stars
    Looks great! Can I ask what the white layer is?

    Reply
    • Olivia says

      February 5, 2016 at 8:45 AM

      Hi Sarah! There is no white layer, that’s just the light reflecting off of the caramel.

      Reply
  9. Michelle | The Secret Ingredient Is says

    February 2, 2016 at 9:26 AM

    Well these just look SO divine, oh my! I adore everything about these gooey treats- the cookie cups, the chocolate, the caramel, I wouldn’t be trusted around a batch! Yum.

    Reply
    • Olivia says

      February 2, 2016 at 9:57 AM

      Haha, it was so hard to eat just one. And I am with you on the gooey desserts! Yum.

      Reply
  10. Lianne says

    February 2, 2016 at 7:56 AM

    Looks very, very nice!

    Reply
    • Olivia says

      February 2, 2016 at 9:57 AM

      Thank you Lianne!

      Reply
  11. Jennifer A Stewart says

    February 2, 2016 at 7:11 AM

    Gorgeous and so easy looking!! I am a sucker for dark chocolate and that little dusting of sea salt on top is perfect! I am going to be making these for my hubby for Valentine’s day, I just hop they look as good as yours!

    Reply
    • Olivia says

      February 2, 2016 at 9:56 AM

      They are really easy actually! And so good. Let me know how they turn out! 🙂

      Reply
  12. Olga says

    February 2, 2016 at 1:11 AM

    I have to do this ones…. I need to do this ones!!!!!!!!!!!!!!!!!!!! incredible

    Kind regards from spain

    Reply
    • Olivia says

      February 2, 2016 at 9:56 AM

      Thanks Olga! Definitely give them a try!! 🙂

      Reply
  13. Samantha @MyKitchenLove says

    February 1, 2016 at 7:54 PM

    I’m seriously wondering if I have time tonight to make these. They look amazingly gooey and delicious. I love dark chocolate and caramel together; stuff my foodie dreams are made of.

    Reply
    • Olivia says

      February 2, 2016 at 9:55 AM

      Dark choc and caramel is one of my faves too! It goes so well with the cookie. I hope you try these!

      Reply
  14. Amanda | The Cinnamon Scrolls says

    February 1, 2016 at 6:20 PM

    Caramel is not my friend either. Every time I make it I either burn it or myself, or it turns into a rock. Your caramel looks perfect! Look at that shine! That ooze! I’m dying over here. And that sea salt topping? Spot on. *applauds*

    Reply
    • Olivia says

      February 2, 2016 at 9:55 AM

      Hah, glad to hear I’m not on my own! Though after this batch, I think we can maybe start to be friends, we’ll see. Thank you!! <3

      Reply
  15. Angela | The Chewy Life says

    February 1, 2016 at 3:18 PM

    5 stars
    OH my! That is one heck of a sweet treat! The shine of the caramel is making my mouth water 🙂

    Reply
    • Olivia says

      February 2, 2016 at 9:54 AM

      Thanks Angela! They are pretty decadent for sure!

      Reply
  16. Jessica @ Sweetest Menu says

    February 1, 2016 at 3:06 PM

    Yes, yes, yes AND YES! Loving these Liv. Pinned!

    Reply
    • Olivia says

      February 2, 2016 at 9:53 AM

      Thanks Jessica! <3

      Reply
  17. Mel @ The Refreshanista says

    February 1, 2016 at 10:52 AM

    Olivia, you have outdone yourself! These cookie cups look unreal. I love caramel & chocolate together especially with sea salt! Delish.

    Reply
    • Olivia says

      February 2, 2016 at 9:53 AM

      Ahh thank you!! xo

      Reply
How To Bake The Perfect Cake

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Get your copy today!

Featured Posts

Cake on a white cake stand with mint garnish.

Mint Chocolate Chip Cake

Cake on a cake stand.

Kahlua Cake With Mocha Buttercream

A cake sitting on top of a table

Simple Vanilla Buttercream (American Buttercream Recipe)

A cake sitting on top of a wooden table

Tiramisu Cake With Mascarpone Buttercream

Close up of the cake on a glass cake stand.

Blueberry Banana Cake with Cream Cheese Frosting

A close up of a cookie cup with a bite taken out.

Baileys Cheesecake Cookie Cups

featured
olivia

Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
Read More

sig

Subscribe for the latest recipes:

Copyright © 2010 - 2021, Liv for Cake. All Rights Reserved. Privacy & Disclosure
Design by Pixel Me Designs