Salted Caramel Cookie Cups
Love cookies and salted caramel? Then we've got the perfect recipe for you! Eva Sayer @theborrowerbakes has come up with these fantastic Cookie Cups, filled with sweet, salted caramel - serve them with a scoop of vanilla ice cream and you'll never want to stop eating them.
Salted Caramel Cookie Cups
Roughly 6 Cups
Eva Sayer @theborrowerbakes
Just when you thought cookies were already the cream of the crop, along comes the cookie cup. A classic chocolate chip dough, filled with sweet and salty caramel it's a winning combination. Warmed through and served alongside a scoop of cold ice cream the cookie cup will upstage any other pudding don’t you agree?! Try for yourself in this fun and easy recipe.
Vegetable oil for greasing
115 g Soft Unsalted Butter
40 g Dark Soft Brown Sugar
170 g Light Soft Brown Sugar
25 g Golden Caster Sugar
1 Large Egg
250 g Plain Flour
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt (plus extra for sprinkling on top)
150 g Cocoa Loco Milk Chocolate Buttons Chopped into small pieces
6 x Cocoa Loco Salted Caramel Truffles
Lightly grease 6 holes in a cupcake tray with vegetable oil.
In a freestanding electric mixer with a paddle attachment, beat together the butter and sugars. You don’t need for it to become light and fluffy, just beat until it has combined.
Crack in the one egg and mix.
Sieve the flour and bicarbonate of soda into the butter and egg mixture. Add the salt and fold together on a low speed until cookie dough starts to form.
Add the chopped couverture chocolate buttons and continue folding for 20 seconds until the chocolate chips have distributed throughout the dough.
Next, you need to make 6 balls of dough. If the dough is too soft to handle pop it in the fridge to chill and firm up slightly.
Take roughly 60g of dough at a time and roll into balls, placing each ball into a hole of the greased cupcake tray. Using your thumb or the end of a rolling pin, push down in the centre of each ball making a dip in the middle and push the cookie dough up the sides of the mould/ cupcake tray to make a cup shape.
Place a Cocoa Loco Salted Caramel Truffle into each of the cookie cup holes.
Split the remaining cookie dough into roughly 30g amounts. Roll each 30 grams into balls and flatten between the palms of your hands. This will act as a lid for the cookie cups.
Place a lid on top of each truffle filled cookie cup and carefully press down at the edges to secure.
Preheat the oven to 180’C, 160’C Fan, Gas mark 4.
Sprinkle each cup with a pinch of salt and place in the fridge to chill for 15 minutes.
Once chilled, bake the cookie cups in the preheated oven for 16-18 minutes until golden brown on top and crispy around the edges.
Leave the cookie cups to cool completely before removing from the cupcake tray.