Gooey Caramel-Stuffed Cookie Cups

Chewy Cookies with a Surprise Center

These cookie cups look like thick chocolate chip cookies, but inside hides a molten caramel surprise. Each bite is chewy, gooey, and unforgettable.

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• ½ cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 ½ cups flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup chocolate chips
• 12 soft caramel candies

Instructions

1. Preheat oven to 350°F (175°C). Grease muffin tin.
2. Cream butter and sugars. Add eggs and vanilla.
3. Mix in flour, baking soda, salt.
4. Stir in chocolate chips.
5. Fill muffin cups halfway, add caramel, cover with dough.
6. Bake 12–15 minutes until golden.

Notes

• Sprinkle sea salt on top for salted caramel flavor.
• Best enjoyed slightly warm.

FAQs

1. What kind of caramel should I use? Soft caramel squares or Rolos.
2. Do they harden when cooled? The caramel firms up but stays chewy.
3. Can I use muffin liners? Yes, for easier removal.
4. Can I add nuts? Yes, pecans or walnuts work well.
5. How do I store them? Airtight container at room temp for 3 days.
6. Can I reheat them? Microwave 10 seconds for gooey centers.
7. Do I need a stand mixer? No, a hand mixer works fine.
8. Can I use homemade caramel? Yes, even better flavor.
9. Do kids love these? Yes, it’s like two desserts in one.
10. Can I freeze them? Yes, up to 2 months.

Conclusion

Caramel-Stuffed Cookie Cups are rich, chewy, and crowd-pleasing. Serve them at parties, and watch them disappear in minutes!

Gooey Caramel-Stuffed Cookie Cups

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Gooey Caramel-Stuffed Cookie Cups are decadent treats made with soft cookie dough baked around a rich, melty caramel center. Perfect for indulgent desserts or special occasions.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups (312g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (170g) chocolate chips
• 24 soft caramel candies (such as Kraft or Werther’s)
• Sea salt, for topping (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease or line a muffin tin.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
6. Fold in the chocolate chips.
7. Scoop about 1 tablespoon of dough into each muffin cup and press to form a small well in the center.
8. Place one caramel candy into each well, then top with another tablespoon of dough, sealing the caramel inside.
9. Bake for 10–12 minutes, or until the edges are golden brown.
10. Remove from oven and let cool in the tin for 10 minutes before transferring to a wire rack.
11. Sprinkle with sea salt if desired. Serve warm or at room temperature.

Notes

• Chilling the dough for 30 minutes can prevent excessive spreading.
• Use soft, chewy caramel candies for the best gooey center.
• Store in an airtight container at room temperature for up to 4 days.
• Reheat in the microwave for 10–15 seconds to re-melt the caramel.

Nutrition

• Serving Size: 1 cookie cup
• Calories: 210
• Sugar: 18g
• Sodium: 120mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg