Ingredients
Scale
- 1/2 cup (111g) salted butter
- 1/2 cup (115g) granulated sugar
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups (228g) all-purpose flour
- 1 tsp baking powder
- 20 caramels, unwrapped
- 1 tbsp milk
- 2 cups (400g) milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the butter and sugar until smooth.
- Add the egg white and vanilla extract, mixing until well combined.
- Add the flour and baking powder and mix thoroughly to form a dough.
- Roll the dough out to 1/4–1/2 inch thickness. Cut into circles and place on an ungreased cookie sheet.
- Bake for 6–8 minutes, removing when cookies are puffy and no longer glossy.
- Transfer cookies to a wire rack and cool completely.
- Microwave the caramels with milk for 1 minute, stirring at the 30-second mark, until smooth.
- Spoon caramel onto each cookie and spread nearly to the edges.
- Refrigerate cookies for 10–15 minutes until the caramel is fully set.
- Melt chocolate chips in 30-second intervals until smooth.
- Spread chocolate over each cookie and allow it to set before serving.
Notes
- Allow each layer to fully set before adding the next for the cleanest look.
- Store cookie cups in an airtight container at room temperature or refrigerate for firmer caramel.
- Mini muffin tins can be used to shape thicker cookie cups if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American