Recipes

Salted Caramel Cookie Cups Recipe — Our New Favorite!

July 2, 2017

We have a new favorite cookie in our house. These yummy Salted Caramel Cookie Cups have replaced our previous favorite, the Giant Chocolate Chip Cookie, which I never thought would happen. But, they are sooooo good! They’re also super simple to make, which means my little helpers can lend a hand, which they LOVE!

Little Baking Helpers Salted Caramel Cookie Cups
Baking can be a really fun activity to do with your kiddos, even when they’re as young as mine. It helps develop math skills, motor skills, a sense of responsibility and helpfulness when it comes to contributing to the family. Donovan helps put the paper cups in the muffin tin, measure the ingredients and add them to the mixer, and, his favorite, turn the mixer on and off as we add more ingredients. He loves how it “spins really, really fast, Mommy!” Avery doesn’t really help with much yet, but he loves standing on a chair at the counter and banging the measuring cups around…or as in the picture above, adding the car keys to the muffin tin. He feels included, we all have a good time, and we end up with super yummy treats!

Salted Caramel Cookie Cups Recipe
I’ve already had several requests for this recipe from friends and family since I first made it for a cookie exchange before Christmas…and my husband has asked for them repeatedly. Trust me, this is one you will want to try…and then make again and again. SCROLL DOWN FOR RECIPE

 Ingredients:
  • 3/4 cup brown sugar firmly packed
  • 1/2 cup unsalted butter softened
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 large egg
  • 1 1/2 cups flour
  • 1/2 cup caramel bits
  • 1 tsp coarse salt
Servings: Cookie Cups
Instructions
  1. Preheat oven to 375 degrees. Place paper liners in a standard size muffin tin.
  2. In a large bowl, beat brown sugar, butter, salt, and vanilla extract until well blended. Add baking powder and egg and beat until well blended. Mix in flour a little at a time, beating until just combined.
  3. Scoop dough by rounded tablespoons into each muffin cup. Make a small indentation in the top of each cookie. Bake for 10 minutes or until cookies start to brown a little.
  4. Remove the pan from the oven and place the caramel pieces on top of each cookie, pressing down a bit to keep them in place. Bake again for an additional 5-6 minutes or until cookies are golden brown.
  5. Remove from oven and sprinkle with coarse salt. Cool in pan for 5 minutes then transfer to wire rack to cool completely.