Caramel Cookie Cups!

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Sweet & Delicious Chocolate Chip and Caramel Cookie Cups! Perfect with a scoop of Ice Cream, and an extra Caramel Drizzle!

Cookies? Love them. Cookie Bars? Love them. Cookie Cups? Oh my actual days I LOVE them. Honestly, they are life changing little cups of beauty. And, here is the recipe for these ones… Caramel Cookie Cups. 

So! I’ve had this blog for nearly five years now, and I have posted cookie related recipes since the beginning… some of my favourites being my Terry’s Chocolate Orange Cookies, and my Mini Egg Cookie Bars!

Anyway… request after request after request later… here is my first cookie cup post. Yeah, I apologise that it’s taken nearly five years, and a lot of badgering, but it’s happened now! And my god… you’re going to love it. 

For this recipe, it basically is just the same as my cookie bars, because why would you mess with something that isn’t broken. The only difference, is the tin you bake them into. For this, instead of making the regular 16 pieces from a cookie bar, I made 12!

I used your standard cupcake/muffin tin. It’s quite easy – spray the with a little cake release spray, and shove that cookie dough in. It really is THAT simple! You can of course line each of the cups, but I found it far too much effort. Each to their own though!

The dough itself is easy enough to make – I just use a mixer with the beater attachment, and create the wonderful dough. The wonderful thing about using more flour than usual, and the cornflour, means you don’t have to chill the dough! 

For the Chocolate, I use the finely chopped chocolate! If you use a chocolate bar that you have chopped up, or chocolate chips… you need to make sure that you chop them up quite finely. Where you are shaping the dough somewhat, you need small bits of chocolate!

For the Caramel centre… it was easy. Carnations caramel. Because of the size of these being regular cupcake size, I used a slightly heaped teaspoon of caramel! You can however use sweets such as Rolos instead if you wanted – notes below! If you wanted to make mini versions – simply use one frozen Rolo per cup! SO easy. 

You just have to make sure when you are sealing all the cookie dough together, that you don’t leave any gaps for the caramel to seep out! If it gets out, you may get a sticky mess everywhereeee. It is easy enough once you get the hang of it though! 

These beauties really are very simple, but so so so so SO delicious! I love them. They’re so good as they are, drizzled with extra caramel, or with ice cream. Or even more. Indulgent, and DELICIOUS. 

Caramel Cookie Cups!

Sweet & Delicious Chocolate Chip and Caramel Cookie Cups! Perfect with a scoop of Ice Cream, and an extra Caramel Drizzle!
4.78 from 9 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Caramel, Chocolate, Cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 12 Servings
Author: Jane's Patisserie


  • 275 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 115 g Unsalted Butter/Stork
  • 55 g Granulated Sugar
  • 135 g Light Brown Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 200 g Finely chopped chocolate
  • 12 heaped tsps Carnations Caramel


  • Preheat your oven to 180C/160C Fan and grease and lightly flour a 12 hole cupcake/muffin tin.
  • Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.
  • In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth.
  • Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk)
  • Add in the Dry Ingredients and the finely chopped chocolate and mix with a spatula till a thick cookie dough is formed.
  • Take out 240g worth of dough and leave to the side. Split the rest of the dough evenly between the 12 cups - I used a 5cm cookie scoop.
  • Using the end of a floured rolling pin/pie mould/etc press each ball of dough into the cup and create a hole in the middle.
  • Repeat with all 12 cups!
  • Add in the caramel, I use a heaped teaspoon per cookie cup - don't over fill the hole with caramel though.
  • Split the 240g into 20g each, flatten, and add on top of each cup and press down slightly to seal!
  • Bake in the oven for 12-14 minutes - leave to cool fully in the tin as they're easier to get out!


  • These beauties are best served warm, but as you have used a caramel such as Carnations caramel, it will stay soft even when the cookies have cooled. 
  • You do NOT want to over-fill the cookie cups, otherwise it will be an exploded mess. 
  • I use Carnations caramel, but any thick caramel sauce will do - if you don't want to use caramel sauce however, you can freeze caramel sweets such as Rolos and use those! I would use two Rolos per cup. 
  • These will last for 3-4 days once made!
  • You can make them a chocolate cookie mix by taking out 25g of flour and 1/2tbsp of cornflour and using 25g of cocoa powder!
  • I really WOULD use the cornflour. 
  • I use a 5cm cookie scoop to evenly distribute my cookie dough! 
  • I also use a pie moulder to make the shape for the cookies to sit in! 
  • I use one of these trays for the cookie cups! 
Nutrition Facts
Caramel Cookie Cups!
Amount Per Serving
Calories 222 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 36mg12%
Sodium 212mg9%
Potassium 45mg1%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 262IU5%
Calcium 17mg2%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Ian Mills
    October 26, 2020 at 6:56 pm

    Hi Jane I love making your recipes they are amazing especially your cheesecakes. Like you I am a total Biscoff fanatic have you tried making these cookie cups with Biscoff

    • Jane's Patisserie
      October 27, 2020 at 8:41 am

      It’s a straight switch for Biscoff!

  • Megan Sheppard
    October 26, 2020 at 6:48 pm

    4 stars
    These were amazing! How do we get them to stop sinking in the middle?? They come out fine and then sink when cooling.

    • Jane's Patisserie
      October 27, 2020 at 8:41 am

      That means they needed a bit longer baking usually!

  • Rozz
    October 13, 2020 at 8:41 pm

    5 stars
    I’ve made these so many times & everyone loves them! But annoyingly the best ones I ever made were the first ones because none of them caved in & broke! Now I just can’t seem to figure out what I’m doing differently.. sometimes the dough is so sticky & really difficult to handle without it sticking to my hands.. could I be over mixing when I add the egg & vanilla? I measure everything exact too! Then other times it’s really easy to handle & comes out fine? Please help! Xx

    • Jane's Patisserie
      October 13, 2020 at 9:05 pm

      Usually if the cookie dough is suddenly sticky but wasn’t before, an ingredient has changed.. usually it would be the wet so the egg! It’s worth adding in a smidge more flour just to make it easier to handle if you are worried! x

  • sophie williams
    September 27, 2020 at 3:56 pm

    5 stars
    just got them out of the oven and none of them have exploded or caved in😊!!They smell delicious, how long would you recommend leaving them in the tin for?

    • Jane's Patisserie
      September 27, 2020 at 4:37 pm

      Ahh yay!! If you can leave them for as long as possible it just makes them easier to get out haha!

  • Diane
    September 24, 2020 at 2:15 am

    Does any cookie bar recipe work for cups?

  • Jessica
    September 20, 2020 at 10:39 am

    Hi, could these be made like normal cookies? I have leftover caramel from the caramel recipe u use in ur millionaires shortbreads, if I froze them into balls and encased them in the dough would it work?

    • Jane's Patisserie
      September 20, 2020 at 11:53 am

      Unfortunately it won’t work the best as the caramel doesn’t freeze solid so tends to not work as well outside of the cups x

  • Sue
    September 13, 2020 at 11:56 am

    Just made these, they look and smell amazing, haven’t tasted yet 👌

  • Corrie
    September 11, 2020 at 6:11 pm

    I made these today. They looked good and tasted ok, but half of them broke… the tops came away from the bottoms and the bottoms broke when I removed them from the tin (it was greased). What went wrong?

    • Jane's Patisserie
      September 12, 2020 at 10:54 am

      That usually means that they haven’t been baked quite long enough, but you do also need to be incredibly careful when taking them out x

  • Stacie
    September 8, 2020 at 10:00 am

    5 stars
    My cookie cups sunk in the middle while cooling – why could this be 😩

    • Jane's Patisserie
      September 8, 2020 at 1:30 pm

      That means they needed a little longer baking, but also now means you have the perfect place to put ice cream!!

  • Lauren Sparks
    August 26, 2020 at 9:39 pm

    Hi, I’m planning on using this recipe to make a giant cookie cake instead of a trad birthday cake for my kid (who is weird and hates cake). As this recipe makes 12 cookies, any idea how big a pan I’ll need for one giant cookie?

    • Jane's Patisserie
      August 27, 2020 at 4:04 pm

      I would look at my cookie bar recipes, which is already a giant 9″ square (about a 9-10″ circle) because of the timings!

  • Nadia Bracken
    August 19, 2020 at 6:55 pm

    When you freeze these (and brownies etc) do you defrost them in the microwave and if so how long for? Thank you xx

    • Jane's Patisserie
      August 19, 2020 at 8:34 pm

      I personally do yes, but timings really can depend on the microwave – some thaw really well on full power for a short time, some need half power for longer xx

  • Louise
    July 2, 2020 at 12:41 pm

    Can you make these with biscoff spread in the center?

  • Michelle
    June 21, 2020 at 3:16 am

    I made these as open cookie cups without the “lid” and filled them once they were cool, half with chocolate fudge filling and half with caramel, I felt they were a bit big so I’m gonna try a mini muffin tin, the only problem I had was they had risen when baking and i had to squish them down, I’ve since bought a pie mould, mini cake cases and baking beans, I’m making them again tomorrow 😀

  • Anna
    June 5, 2020 at 8:41 am

    Hi, could you use homemade caramel? If so, have you got a recipe you would suggest – can’t get the carnation caramel anywhere at the moment! Thankyou 🙂

    • Jane's Patisserie
      June 5, 2020 at 10:36 am

      Yes you could! There’s one on my blog – search Homemade Caramel Sauce!

  • Sarah
    May 23, 2020 at 7:36 pm

    5 stars
    My tops totally sunk into the caramel cavity so they didn’t look very good (as in gaping holes) but they tasted amazing anyway! Thanks for yet another amazing recipe

    • Jane's Patisserie
      May 24, 2020 at 1:35 pm

      Oh no aha!! At least it’s perfect for a scoop of ice cream! X

  • Carol
    May 19, 2020 at 3:17 pm

    When you say light brown sugar in your recipes do you mean soft light brown sugar or golden caster sugar?

    • Jane's Patisserie
      May 19, 2020 at 3:19 pm

      Light brown soft sugar/light brown sugar are the same!

  • NR
    May 11, 2020 at 9:36 pm

    5 stars
    Can I skip adding the chocolate chips in the cookie cups dough? and instead of caramel, i change it to nutella.

    • Jane's Patisserie
      May 12, 2020 at 8:51 am

      The chocolate helps with the moisture of the cookie cups, but if you don’t want it and rather it plain then yes – and yes to nutella!

  • Louise
    May 10, 2020 at 1:16 pm

    Can you freeze these (either the cookie dough or once baked) ? Thanks! 🙂

    • Jane's Patisserie
      May 10, 2020 at 1:45 pm

      I would say yes to either – however, because of how you have to structure it for the caramel, it’s probably easier to freeze them baked!

  • Mia
    May 6, 2020 at 1:23 pm

    I’ve not made these yet but was wondering if you could put kinder choc inside? x

    • Jane's Patisserie
      May 6, 2020 at 2:08 pm

      Yes you definitely can, it just won’t be a gooey centre!

  • Jen
    May 5, 2020 at 4:18 pm

    Could you bake these using silicone or paper cake cases or would they be impossible to remove?

    • Jane's Patisserie
      May 5, 2020 at 4:56 pm

      I would definitely say it’s worth a go – but they would definitely have to be completely cooled and you’d have to be gentle!

    • Meg
      May 10, 2020 at 2:08 pm

      I might put some Manilife peanut butter in them, amazing recipe!

  • Nicola
    April 15, 2020 at 8:59 am

    Fantastic recipe .
    I didn’t have any chocolate bars, so smashed up a few easter eggs. I made my own caramel for the centre using another recipe of yours. The kids loved them 😋

  • Sonya Scott
    April 11, 2020 at 7:19 am

    Can I use self raising flour instead of plain?

    • Jane's Patisserie
      April 11, 2020 at 1:37 pm

      You can, but the texture will change and they will probably rise and then sink more than usual!

  • Chloe
    December 4, 2019 at 6:26 pm

    5 stars
    Hands down the best thing I’ve baked 😍 would Nutella work inside then the same as carnations? & would it be best to freeze first (like your Nutella stuffed cookies) I want to make more but maybe with different fillings!

  • carol Griffiths
    November 14, 2019 at 4:02 pm

    Can these be frozen .thank you

  • Chandra Persaud
    October 31, 2019 at 3:42 am

    Can these be baked as empty cups? Minus the filling and top? Thanks!

  • Tricia
    October 26, 2019 at 9:55 pm

    4 stars
    Have just eaten two of these! I didn’t have any seeping caramel, but mine weren’t very robust so it was difficult removing them. I think my error was that I spread the dough all the way up my muffin tin holes – this meant there was too much of a gap inside so they started to collapse a little – oops! Should’ve read the recipe more closely! Still yummy though and fun to make 🙂

  • Vicky
    October 26, 2019 at 9:22 pm

    5 stars
    These taste amazing!
    I tried making these and they came out pretty good. The only problem 8 had was the tops collapsed in on themselves. Any idea how to prevent this?

    • Jane's Patisserie
      October 27, 2019 at 12:17 pm

      They do sink a little naturally – but it’s not a fault – it’s the place for the icecream to go!

  • Edie
    October 26, 2019 at 11:35 am

    What is the purpose of the cornflour/why do you use it in this recipe?

    • Jane's Patisserie
      October 26, 2019 at 3:00 pm

      I use it in lots of cookie recipes. It’s there for a reason. It changes the texture, helps the cookie to bake, and stops it spreading in general cookie terms. It’s important.

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