Cookies and Bars
Easy Butterscotch Chocolate Caramel Cookie Cups Recipe
These cookie cups are the ultimate home-kitchen indulgence, combining a chewy butterscotch-infused dough with a molten caramel center and a silky chocolate topping. They are surprisingly simple to make in a standard muffin tin and offer that perfect balance of salty and sweet in every bite.
- Prep
- 20 min
- Cook
- 12 min
- Serves
- 12
- Level
- Easy
- Per serving
- 310 kcal
Method
Preheat your oven to 350°F (175°C) and generously grease a standard 12-cup muffin tin with butter or non-stick spray.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, then beat in the egg and vanilla extract until smooth.
Gradually stir in the all-purpose flour and butterscotch chips until a thick, uniform dough forms.
Divide the dough into 12 equal portions and press each into the bottom and up the sides of the muffin tin cups to create a deep well.
Bake for 10-12 minutes or until the edges are a light golden color; immediately after removing from the oven, use the back of a spoon to gently press the centers down if they have puffed up.
While the cookie cups are still hot, drop one soft caramel square into the center of each cup so it can begin to melt.
Melt the chocolate chips and heavy cream together in the microwave in 20-second intervals, stirring until glossy and smooth.
Spoon the chocolate ganache over the caramel in each cup, smooth the tops, and let them cool completely in the tin before carefully removing them with a butter knife.
Notes
Use a tart tamper or the bottom of a shot glass to get perfectly even cookie walls in the muffin tin.
Add a tiny pinch of flaky sea salt to the top of the chocolate before it sets to enhance the caramel flavor.
If your caramels are very firm, add a teaspoon of milk to them and melt them slightly before filling the cups.
Ensure the cookie cups are completely cold before trying to remove them, or they may crumble.
