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. 

4.67 from 3 votes
Caramel Cookie Cups!
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins

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

Course: Cookies
Cuisine: Cookies
Keyword: Caramel, Chocolate, Cookies
Servings: 12 Servings
Calories: 222 kcal
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
  1. Preheat your oven to 180C/160C Fan and grease and lightly flour a 12 hole cupcake/muffin tin.

  2. Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.

  3. 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.

  4. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk)

  5. Add in the Dry Ingredients and the finely chopped chocolate and mix with a spatula till a thick cookie dough is formed.

  6. 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.

  7. 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.

  8. Repeat with all 12 cups!

  9. Add in the caramel, I use a heaped teaspoon per cookie cup - don't over fill the hole with caramel though.

  10. Split the 240g into 20g each, flatten, and add on top of each cup and press down slightly to seal!

  11. Bake in the oven for 12-14 minutes - leave to cool fully in the tin as they're easier to get out!

Recipe Notes
  • 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%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


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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!


  • 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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