Description
Buttery cookie cups filled with silky caramel and topped with glossy chocolate these Dairy Milk Caramel Cookie Cups are rich, bite-sized treats perfect for family gatherings, holiday gifts, or simply spoiling yourself.
Ingredients
Unsalted butter, softened
Light brown sugar
Granulated sugar
1 egg yolk (or a whole egg)
Vanilla extract
Plain flour
Bicarbonate of soda (baking soda)
Salt
Dairy Milk Caramel pieces
Chocolate chips
For the filling:
Caramel sauce or Dairy Milk Caramel pieces (melted)
Chocolate chips or your preferred chocolate for melting
Optional: Sea salt for sprinkling on top
Instructions
1. Cream butter, light brown sugar, and granulated sugar until fluffy.
2. Add the egg (or yolk) and vanilla extract; mix until smooth.
3. In another bowl, whisk flour, baking soda, and salt. Fold into wet mixture.
4. Stir in Dairy Milk Caramel pieces and chocolate chips.
5. Press dough portions into a greased muffin tin, shaping a well in the center.
6. Bake at 325°F (160°C) for 15–20 minutes until edges are golden.
7. Press centers again while warm and cool completely in the tin.
8. Melt caramel and spoon into each cup.
9. Top with melted chocolate, sprinkle sea salt if desired.
10. Chill briefly to set before serving.
Notes
For a firmer caramel, let it cool slightly before filling.
These store well in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Freeze baked, unfilled cups for up to 2 months and fill when ready.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Dairy Milk Caramel Cookie Cups recipe, homemade caramel desserts, holiday baking ideas, mini caramel cookie cups