Are you looking for an easy Christmas cookie? These sugar cookie cups are filled with creamy caramel sauce for a delicious and easy cookie! Top them with a bit of sea salt for a perfect flavor combo.
You can use purchased caramel sauce or make your own. In fact, if you haven’t ever made your own caramel sauce I recommend you definitely try to. It’s so easy!
Try my Homemade Salted Caramel Sauce with only 5 ingredients OR
Homemade Caramel Sauce from sweetened condensed milk.
How to make your cookie cups:
- Make your caramel (if you are using homemade) and set it aside to cool while you make the cookies. Pop it in the fridge to cool faster.
- Preheat the oven to 350 degree F (180°C).
- Mix the flour, baking powder and salt in a bowl, set aside.
- In the large bowl beat together the butter and sugar until pale, fluffy and creamy in texture. Add the egg and vanilla mix until well combined scraping down the sides of the bowl.
- Slowly start adding in the flour in batches and beat until just combined and the dough starts forming large clumps.
- Pull the dough together with your hands into a ball, then roll it out on a well floured surface to about 3-4mm thick.
- Use a round cookie cutter, to cut circles.
- Using a non-stick mini muffin tin, gently push the circles of dough into the muffin holes then prick the bottom of each with a fork.
- Bake for 12-15 minutes until just golden on the edges then let them cool for 10 minutes in the tin. When the cookies come out of the oven you want them to be golden brown around the edges and set on the top. To release them from the tin, press lightly on the cooled edges with a thumb and index finger and give a little twist. Once they twist you can simply lift them out.
- Fill with your caramel sauce. (your favorite purchased sauce or Homemade Salted Caramel
- Sprinkle with sea salt.
Caramel Cookie Cups
| 30 cookies
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Buttery cookie cups are filled with caramel for a delicious, easy, and oh so fun cookie the whole family will love making and eating!
Ingredients
- 3/4 stick Unsalted butter
- 1/2 cup White sugar
- 1/4 cup Brown sugar
- 1 lg egg
- 1 teaspoon vanilla extract
- 2 cups Plain flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
Instructions
- Preheat the oven to 180°C or 350 degree F.
- Mix the flour, baking powder and salt in a bowl, set aside.
- In the large bowl beat together the butter and sugar until pale, fluffy and creamy in texture. Add the egg and vanilla mix until well combined scraping down the sides of the bowl.
- Slowly start adding in the flour in batches and beat until just combined and the dough starts forming large clumps.
- Pull the dough together with your hands into a ball, then roll it out on a well floured surface to about 3-4mm thick.
- Use a round cookie cutter, to cut circles.
- Using a non-stick mini muffin tin, gently push the circles of dough into the muffin holes then prick the bottom of each with a fork.
- Bake for 12-15 minutes until just golden on the edges then let them cool for 10 minutes in the tin. To release them from the tin, press lightly on the cooled edges with a thumb and index finger and give a little twist. Once they twist you can simply lift them out.
- Fill with caramel sauce. (your favorite purchased sauce or Homemade Salted Caramel
Nutrition
Serving: 1cookieCalories: 71kcalCarbohydrates: 12gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 21mgPotassium: 20mgFiber: 1gSugar: 5gVitamin A: 71IUCalcium: 7mgIron: 1mg
