Chocolate Covered Salted Caramel Cookie Dough Cups are as amazing as they sound! With eggless cookie dough topped with gooey caramel all covered in smooth rich chocolate!
These cookie dough cups are the best treat! I mean, what could be better than cookie dough, topped with caramel, and chocolate? You will love them as much as I do, with just one bite!
I love cookie dough in all forms, but with caramel and covered in chocolate, it makes it even better! I used the same edible cookie dough as I use for my cookie dough for two. Instead of regular chocolate chips, you’ll want to use mini chips since the cookie dough balls are small, as the cups are made in mini cupcake liners.
The recipe makes about 24 mini cups. They’re perfect stored in the fridge for later, or shared with friends.
For the caramel on top, I just use soft caramels from the store, melted with a little heavy cream to thin the caramel out. Add a sprinkle of salt if you want to the gooey caramel.
You’ll melt chocolate to spread all over the bottom of your cupcake liners, then place in the cookie dough balls and top them with the caramel sauce. Cover it all with more melted chocolate. Add a dash of coarse sea salt on top of the chocolate if you love that sweet and salty flavor as much as I do.
These chocolate cookie dough cups are rich, but you still might eat a few. I know I ate too many. But I couldn’t help myself going back for one after another. They’re the perfect late night treat, or for treating yourself after a hard afternoon at work, or home with the kids. But I won’t blame you, if you decide to hide the bag of them in the fridge and not tell anyone else about them 😉
Chocolate Covered Salted Caramel Cookie Dough Cups
Ingredients
For the Edible Cookie Dough:
- 2 TBS butter (softened)
- 2 TBS brown sugar
- 1 TBS sugar
- 1/4 tsp vanilla extract
- 1 TBS milk
- 1/8 tsp salt 6
- 6 TBS flour
- 6 TBS mini chocolate chips
For the Caramel Layer:
- 1 cup soft caramels (unwrapped)
- 1 1/2 TBS heavy cream
For the Chocolate:
- 1 1/2 cups milk chocolate chips
- 3/4 cup semi sweet chocolate chips
Instructions
For the Edible Cookie Dough:
- In a small bowl, cream together your butter and your sugars until mixed.
- Add in your vanilla and milk and stir to combine.
- Add in your salt and flour and mix until all combined. (Add a little more flour if the mixture feels too wet)
- Fold in your chocolate chips into the cookie dough.
- Place bowl in the fridge while preparing chocolate and caramel.
For the Caramel Layer:
- Combine the caramels and heavy cream in a small bowl and microwave for 1 minute.
- Remove from microwave and stir until completely smooth. Set in the freezer till needed.
For the Chocolate:
- In a medium sized bowl, add chocolate chips. Microwave in 30 second increments stirring after each till smooth.
- Remove the cookie dough from the fridge and roll into small teaspoon sized balls. Slightly flatten the balls.
- Fill mini muffin tin with mini cupcake liners.
- Using a spoon or pastry brush, spread chocolate on the bottom of the cupcake liners and slightly up the sides.
- Place cookie dough into the chocolate.
- Spoon caramel over the chocolate.
- Spoon more chocolate over the caramel and cookie dough.
- Tap pan against a flat surface to flatten the top of the chocolate.
- Place in the fridge to chill for 2 hours, or until the chocolate is fully set.
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