Name: Chocolate Caramel Cookie Cups
Prep time: 5 min
Cook time: 12 min
Total time: 47 min
Ingredients: 1 - 10 oz bag dark or semi-sweet chocolate chips; 1 - 11 oz bag caramel bits; 1 - 16.5 oz log of pre-made refrigerated sugar cookie dough; Optional: Sea Salt to sprinkle on top

Jump to Recipe Add us as a Google Trusted Source

These three-ingredient Chocolate Caramel Cookie Cups are the shortcut cookie treat you need! They are so easy to make, but with three layers of crispy sugar cookie, gooey caramel, and dark chocolate, it’s a showstopping decadent dessert. Whip these up for all your holiday cookie plates, or just make a quick and easy batch to satisfy your own sweet tooth!

Looking for more fun cookie recipes? Try our Cinnamon Meringue Cookies and these scrumptious Peanut Butter and Jelly Cookies too. Or if you love a bar these Chewy Pecan Bars are the best! Perfect for your holiday baking! Also, love caramel? Then try our amazing Salted Caramels, sooooo good.

Stacked cookie cups with the top one having had a bite taken plus caramel dripping.

HELPFUL ITEMS FOR THIS RECIPE

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.

Nonstick Muffin Baking Pan, 12 Cups – Set of 2

Kraft Caramel Bits, 11 oz Wrapper

Sea Salt Flakes, 8.8oz Box

Ingredients for chocolate caramel cookie cups.

These Cookie Cups are a super simple shortcut recipe designed to be both delicious and time-saving! So, you’ll only need three ingredients (plus a couple of tablespoons of water and a sprinkle of salt if desired).

If you have more time and want to make the cookie dough and/or the caramel from scratch, that works too! But, if you’re muddling through a busy season (like me!), this is the simple cookie recipe to keep in your back pocket.

INGREDIENTS

Dark or semi-sweet chocolate chips

Caramel bits

Pre-made refrigerated sugar cookie dough

Optional: Sea Salt to sprinkle on top

A standard muffin tin is just the right size to make this dessert! To begin, preheat the oven to 350 degrees Fahrenheit and lightly grease each cup of a standard 12-cup muffin tin with cooking spray.

Cut your log of pre-made refrigerated sugar cookie dough into 1/2-inch rounds. Place a round into each cup of the muffin tin. Then, using your fingers, gently press the round of dough into the muffin cups and up the sides, all the way to the top of each muffin pan cup.

Sections of cookie dough in a muffin tin.

Cookie dough made into cookie cups in a muffin tin.

Bake the cookie dough for 10 to 12 minutes or until they begin to turn golden brown on the edges.

When you remove the cookie cups from the oven they will be puffy. Take the back of a large spoon or the bottom of a rounded spice jar, and gently press the warm cookies down in the middle to form the cup shape.

Let them cool slightly in the muffin tin. Then, use a butter knife to gently scrape around the edges of each muffin pan cup and carefully lift out the cookie cups. Place onto a wire rack and continue cooling.

Overhead shot of baked cookie cups on a wire rack.

While the cookie cups cool completely, prepare the caramel filling. Pour the caramel bits into a microwave-safe bowl. Add two tablespoons of water. Microwave on high for 2 minutes, then stir until caramel bits are completely melted.

Pour the caramel into the cookie cups until each cup is about 2/3 full. Then, place them in the fridge to allow the caramel to set before adding the next layer.

Overhead shot of cookie cups filled with caramel.

While the caramel is cooling in the fridge, prepare the chocolate filling.

Showing a spoonful of chocolate from a bowl of of melted chocolate.

Place the chocolate chips in a microwave-safe bowl. Microwave on high in intervals of 30 seconds, stirring in between each interval, until the chocolate is smooth (it will take two or three intervals).

Showing freshly filled cookie cups with chocolate and topped with sea salt.

Spoon the chocolate into each cookie cup. And, because there are so many unavoidable drips during the filling process, I also like to take a spoonful of chocolate at the end and just drizzle it all over the tops intentionally. Then, sprinkle with sea salt if using, and return the cookie cups to the fridge for another 15 to 20 minutes to allow the chocolate to set.

Serve them up with whipped cream, ice cream, or just by themselves or on a holiday platter.

Showing flaky sea salt on top of a Chocolate Caramel Cookie Cup.

These cookie cups are best served at room temperature so that the caramel and chocolate layers are buttery and smooth when you bite into them. You can, however, store them for up to a week in the fridge or up to a month in the freezer.

To freeze, place them on a cookie sheet or freezer-safe place and freeze for 3 to 5 hours. Then, transfer the frozen cookie cups into a Ziploc Freezer Bag or another airtight freezer-safe container, and store for up to 30 days.

When you’re ready to serve the Chocolate Caramel Cookie Cups, just bring them to room temperature first.

Stacked cookie cups with the top one has a bite taken showing ooey gooey caramel.

Pin it HERE!!

Pin it HERE!!

Chocolate Caramel Cookie Cups

Tara Noland

These ooey-gooey decadent Chocolate Caramel Cookie Cups are the perfect indulgence for the holidays, yet they take no time at all to make.

4.88 from 8 votes

Print Recipe Save Recipe Pin Recipe

Prep Time 5

Cook Time 12

Additional Time 30

Total Time 47

Course Cookies

Cuisine American

Servings Cookie Cups

Calories 180 kcal

Ingredients

1 – 10 oz bag dark or semi-sweet chocolate chips
1 – 11 oz bag caramel bits
1 – 16.5 oz log of pre-made refrigerated sugar cookie dough
Optional: Sea Salt to sprinkle on top

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
Cut the log of cookie dough into 1/2-inch rounds. Place a round into each cup of the muffin tin. Then, using your fingers, gently press the round of dough into the muffin cups and up the sides, all the way to the top of each muffin pan cup.
Bake the cookie dough for 10 to 12 minutes or until they begin to turn golden on the edges.
When you remove the cookie cups from the oven they will be puffy. Take the back of a large spoon or the bottom of a rounded spice jar, and gently press the warm cookies down in the middle to form the cup shape.
Let them cool slightly in the muffin tin. Then, use a butter knife to gently scrape around the edges of each muffin pan cup and carefully lift out the cookie cups. Place onto a wire rack and continue cooling.
While the cookie cups are cooling, prepare the caramel filling. Pour the caramel bits into a microwave-safe bowl. Add two tablespoons of water. Microwave on high for 2 minutes, then stir until caramel bits are completely melted.
Pour the caramel into the cookie cups until each cup is about 2/3 full. Then, place the cookie cups in the fridge to allow the caramel to set before adding the next layer.
While the caramel is cooling in the fridge, prepare the chocolate filling. Place the chocolate chips in a microwave-safe bowl. Microwave on high in intervals of 30 seconds, stirring in between each interval, until the chocolate is smooth (it will take two or three intervals).
Spoon the chocolate into each cookie cup. If desired, drizzle chocolate across the tops of the cookies to disguise any drips, then sprinkle with sea salt if using. Return the cookie cups to the fridge for at least another 15 to 20 minutes to allow the chocolate to set.