These Gooey Caramel Chocolate Chip Cookie Cups feature soft, buttery cookie dough baked into cups and filled with luscious melted caramel. With every bite, you get chewy cookie edges and a rich, gooey center.

Why You’ll Love This Recipe

Perfectly portioned, visually appealing, and irresistibly decadent, these cookie cups are ideal for bake sales, parties, or indulgent snacks. The combination of caramel and chocolate chips is a classic crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
baking soda
salt
unsalted butter, softened
granulated sugar
brown sugar
vanilla extract
eggs
semi-sweet chocolate chips
soft caramels or caramel squares
heavy cream (for caramel filling)

Directions

Preheat oven to 350°F (175°C). Grease a muffin tin.
In a bowl, whisk flour, baking soda, and salt. Set aside.
In another bowl, cream together butter and both sugars until fluffy.
Beat in eggs and vanilla.
Gradually add dry ingredients until just combined.
Stir in chocolate chips.
Scoop dough into muffin tin wells and press down slightly to form a cup shape.
Bake for 10–12 minutes or until golden brown.
While baking, melt caramels with heavy cream in the microwave or on the stove until smooth.
When cookie cups come out, use a spoon to indent the center, then fill with melted caramel.
Let cool slightly before removing from pan.

Servings and Timing

Servings: 12–16 cups
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: ~30 minutes

Variations

Use dark chocolate chips or peanut butter chips instead.
Add a sprinkle of sea salt over the caramel.
Insert half a marshmallow before baking for a gooey core.

Storage/Reheating

Store in an airtight container at room temperature for up to 4 days. Reheat in the microwave for 10–15 seconds to restore gooeyness. You can freeze for up to 1 month.

FAQs

Can I use store-bought cookie dough?

Yes, but homemade yields better flavor and structure.

What’s the best caramel for filling?

Use soft caramels melted with cream or store-bought caramel sauce.

Can I make these gluten-free?

Yes, with a 1:1 gluten-free flour blend.

Do they stick to the pan?

Grease well, or use silicone or nonstick pans for easier removal.

Can I make them in mini muffin tins?

Yes, just reduce the baking time to 8–10 minutes.

Can I fill them with other things?

Yes—try Nutella, peanut butter, or fruit jam.

Will they harden as they cool?

They stay soft if not overbaked; caramel remains gooey at room temp.

How long do they last?

Up to 4 days at room temp or 1 month frozen.

Can I double the batch?

Yes—ideal for parties or gifting.

What’s the best way to serve them?

Warm with a scoop of vanilla ice cream for dessert.

Conclusion

Gooey Caramel Chocolate Chip Cookie Cups combine two irresistible treats into one convenient and indulgent bite. Whether warm or cooled, they deliver melt-in-your-mouth goodness.

Gooey Caramel Chocolate Chip Cookie Cups

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Gooey Caramel Chocolate Chip Cookie Cups are indulgent, bakery-style treats made by baking chocolate chip cookie dough in muffin tins and filling the centers with luscious melted caramel for a decadent dessert bite.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 45 minutes
Yield: 24 cookie cups 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or line with paper liners.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips evenly.
Scoop dough into the muffin tin, filling each cup about 2/3 full.
Bake for 12–14 minutes or until edges are golden and centers are just set.
While the cookie cups bake, melt the caramel candies with heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Once cookie cups are out of the oven, immediately press the center down gently with the back of a spoon to create a well.
Spoon melted caramel into each cookie cup center.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.