Caramel-Stuffed Chocolate Chip Cookie Cups
If you’re looking for the ultimate dessert that combines the chewy goodness of chocolate chip cookies with the indulgent surprise of caramel, look no further! These Caramel-Stuffed Chocolate Chip Cookie Cups are a delightful treat that will make any occasion special. With a soft cookie base cradling a luscious caramel center, they are sure to impress family and friends alike. Perfect for parties, dessert tables, or simply satisfying your sweet tooth, these cookie cups are easy to make and even easier to devour!
Why This Recipe is a Keeper
What makes these Caramel-Stuffed Chocolate Chip Cookie Cups a must-try? First, they have the perfect balance of textures: the crispy edges give way to a soft, chewy center filled with gooey caramel. Second, this recipe is incredibly simple, requiring minimal effort while delivering maximum flavor. Finally, they are versatile! You can enjoy them warm, at room temperature, or even chilled for a different experience. Once you make these, they will undoubtedly become a staple in your baking repertoire.
The Essentials
To whip up these delightful cookie cups, you will need the following ingredients:
- 1 cup unsalted butter, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- Pinch of salt, optional and to taste
- 1 cup semi-sweet chocolate chips
- 12 Werthers Original Baking Caramels, unwrapped
Setup & Equipment
Before you start baking, ensure you have the necessary equipment ready:
- Muffin tin – for shaping the cookie cups
- Mixing bowls – for combining wet and dry ingredients
- Whisk – for mixing the batter smoothly
- Spoon or cookie scoop – for portioning the cookie dough
- Oven – to bake the cookie cups to perfection
- Parchment paper – optional, for easy cleanup
Caramel-Stuffed Chocolate Chip Cookie Cups, Made Easy
Creating your own Caramel-Stuffed Chocolate Chip Cookie Cups is a straightforward process. Follow these simple steps:
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookie cups bake evenly and achieve the perfect texture.
Step 2: Prepare the Muffin Tin
Grease a muffin tin with non-stick spray or line it with parchment paper to prevent the cookie cups from sticking.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the melted unsalted butter, light brown sugar, granulated sugar, and vanilla extract. Whisk until the mixture is smooth and well combined. Next, add the large egg and continue to whisk until fully incorporated.
Step 4: Combine Dry Ingredients
In another bowl, combine the all-purpose flour, cornstarch, baking soda, and a pinch of salt. Stir to mix the dry ingredients together.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this could lead to tougher cookie texture.
Step 6: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
Step 7: Fill the Muffin Tin
Using a spoon or cookie scoop, portion out the cookie dough into each muffin cup, filling about halfway.
Step 8: Add the Caramel
Place one unwrapped Werthers Original Baking Caramel in the center of each muffin cup, then cover it with a bit more cookie dough, ensuring the caramel is fully enclosed.
Step 9: Bake
Bake the cookie cups in the preheated oven for 12-15 minutes or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to cook as they cool.
Step 10: Cool and Serve
Allow the cookie cups to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for the best caramel experience!
Substitutions by Category
If you’re missing an ingredient or want to make some adjustments, here are some substitutions to consider:
- Butter: Use coconut oil or a dairy-free butter substitute.
- Brown Sugar: Coconut sugar is a great alternative for a different flavor profile.
- Chocolate Chips: Swap for dark chocolate or white chocolate chips.
- Flour: Gluten-free all-purpose flour can be used if needed.
- Caramels: Use any soft caramel candies available, or consider homemade caramel for a gourmet touch.
Learn from These Mistakes
Baking is an art, and sometimes it doesn’t go as planned. Here are common pitfalls to avoid when making these Caramel-Stuffed Chocolate Chip Cookie Cups:
- Overmixing the dough can lead to tough cookies. Mix just until combined.
- Using cold butter instead of melted can result in a dense texture.
- Not properly greasing the muffin tin may cause the cookie cups to stick.
- Skipping the cooling step can make the cookie cups fragile and difficult to remove.
Keep-It-Fresh Plan
To ensure your Caramel-Stuffed Chocolate Chip Cookie Cups stay fresh and delicious for as long as possible, follow these tips:
Store them in an airtight container at room temperature for up to 1 week. If you want them to last longer, consider freezing them. Simply wrap each cookie cup in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds to regain that gooey center!
Reader Q&A
Can I make these cookie cups ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before scooping it into the muffin tin.
What can I use instead of Werthers Originals for the caramel filling?
You can substitute any soft caramel candy, such as Kraft caramels, or even make homemade caramel if you’re feeling adventurous!
Can I add nuts to the cookie dough?
Yes! Chopped nuts, such as walnuts or pecans, can be added for extra crunch and flavor. Just fold them in with the chocolate chips.
Why did my cookie cups overflow while baking?
Overfilling the muffin cups can cause them to overflow. Make sure to fill them only halfway before adding the caramel and then topping with more dough.
You Might Also Like
If you enjoyed this recipe, you might also like these:
- Sally’s Baking Addiction for more cookie recipes
- Pinch of Yum for delicious dessert ideas
- Minimalist Baker for simple, vegan recipes
Bring It Home
These Caramel-Stuffed Chocolate Chip Cookie Cups are not just a treat; they’re an experience that brings joy and sweetness to any gathering. Whether you’re sharing them with loved ones or savoring them on your own, each bite promises to deliver warmth and happiness. The combination of rich chocolate, buttery cookie, and gooey caramel creates a symphony of flavors that is undeniably addictive. So gather your ingredients, preheat that oven, and get ready to fill your kitchen with the irresistible aroma of freshly baked cookie cups. Happy baking!
Caramel-Stuffed Chocolate Chip Cookie Cups
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C).
- Step 2: Prepare the Muffin Tin - Grease a muffin tin with non-stick spray or line it with parchment paper.
- Step 3: Mix the Wet Ingredients - In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, and vanilla extract. Whisk until smooth, then add the egg.
- Step 4: Combine Dry Ingredients - In another bowl, mix the flour, cornstarch, baking soda, and salt.
- Step 5: Combine Wet and Dry Mixtures - Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Step 6: Fold in Chocolate Chips - Gently fold in chocolate chips.
- Step 7: Fill the Muffin Tin - Portion out cookie dough into each muffin cup, filling about halfway.
- Step 8: Add the Caramel - Place one caramel in the center of each cup and cover with more dough.
- Step 9: Bake - Bake for 12-15 minutes or until edges are golden brown.
- Step 10: Cool and Serve - Allow to cool for 10 minutes before transferring to a wire rack. Enjoy warm!
Notes
- Store in an airtight container at room temperature for up to 1 week.
- Freeze wrapped cookie cups for up to 3 months.
- Reheat in the microwave to regain gooeyness.
