Caramel-Stuffed Chocolate Chip Cookie Cups
Indulge in these Caramel-Stuffed Chocolate Chip Cookie Cups for a delightful treat that combines gooey caramel with soft chocolate chip cookies!
Servings: 12 servings
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
- 1 pinch salt optional and to taste
- 1 cup semi-sweet chocolate chips
- 12 Werthers Original Baking Caramels unwrapped
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your muffin tin with cooking spray or line it with muffin liners.
- In a large mixing bowl, combine the melted butter, light brown sugar, granulated sugar, egg, and vanilla extract. Whisk until smooth and well blended.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Gently fold the semi-sweet chocolate chips into the cookie dough using a rubber spatula.
- Using a cookie scoop, portion the dough into the prepared muffin tin, filling each cup about halfway. Press a Werthers Original Baking Caramel into the center of each dough portion, then cover the caramel with more dough.
- Place the muffin tin in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden and the centers look slightly underbaked.
- Let the cookie cups cool in the tin for about 5 minutes before transferring them to a wire rack.
Equipment
- Muffin Tin
- Mixing Bowls
- Rubber spatula
- Cookie Scoop
- Oven mitts
Notes
- For a dairy-free version, use vegan butter and dairy-free chocolate chips.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- These cookie cups can be frozen for up to 2 months; reheat to enjoy gooey caramel.