Chocolate Covered Salted Caramel Cookie Dough Cups
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!
Servings: 24
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.