Chocolate Caramel Cookie Cups are a decadent treat that combines buttery cookie dough, gooey caramel, and rich milk chocolate, all in one delightful little bite. If you’re craving the flavor of a classic candy bar with the comfort of homemade baking, this recipe has you covered. You’ll love making these for gatherings or just to treat yourself, because they deliver flavor, texture, and fun in every single cup.
Why You’ll Love These Chocolate Caramel Cookie Cups
You’ll love this recipe because it takes the familiar layers of caramel, cookie, and chocolate and delivers them in a clever and fun cookie‑cup form. The base is light and buttery, the caramel filling is rich and gooey, and the chocolate topping adds that perfect finish. It’s both comforting and indulgent. Plus, it’s easy enough to make with simple ingredients and straightforward steps—so you get maximum reward with minimal hassle.
Ingredients
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½ cup (111 g) salted butter
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½ cup (115 g) granulated sugar
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1 tsp vanilla extract
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1 egg white
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1½ cups (228 g) all‑purpose flour
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1 tsp baking powder
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20 caramels, unwrapped
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1 tbsp milk
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2 cups (400 g) milk chocolate chips
Step-by-Step: How to Make Chocolate Caramel Cookie Cups
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Preheat your oven to 350°F (≈175°C).
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In a mixing bowl, cream together the salted butter and granulated sugar until light and fluffy.
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Add the vanilla extract and the egg white. Mix until they are well combined and the mixture is smooth.
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Stir in the flour and baking powder. Mix thoroughly until you have a uniform cookie dough.
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Roll out the dough on a lightly floured surface until it is about ¼ inch to ½ inch thick. Use a round cookie cutter to cut out circles of dough. Transfer the circles to an ungreased baking sheet or pan.
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Bake at 350°F for 6–8 minutes, or until the cookies are puffy and no longer glossy (they should look set but not overbaked).
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Remove the cookies from the oven and transfer them to a wire rack to cool completely.
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While the cookies are cooling, melt the caramels and milk together: place the unwrapped caramels and milk in a microwave‑safe bowl, microwave on short bursts (30 seconds) stirring at each interval until the caramel is smooth and creamy.
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Once the cookies are cool, carefully spoon a few teaspoons of the melted caramel onto each cookie, spreading toward the edges until it almost covers the surface.
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Place the caramel‑topped cookies into the fridge for 10–15 minutes or until the caramel has set and is cold.
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Melt the milk chocolate chips by microwaving on 30‑second intervals, stirring after each until fully melted and smooth.
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Spread a small amount of the melted chocolate onto each caramel‑topped cookie, smoothing it over the top. Let the chocolate layer cool and set (you can return them to the fridge to speed this up).
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Once the chocolate is set, your Twix Cookie Cups are ready to serve!
Helpful Tips
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Make sure your butter is softened (but not melted) when creaming with sugar to get the right texture.
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When rolling the dough, keep it uniform in thickness for even baking.
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Don’t overbake the cookies — you want them just set so they maintain a bit of chew under the caramel.
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When melting the caramels and milk, stir well and work quickly when filling the cookies since caramel can begin to firm up.
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For smooth chocolate topping, use short intervals in the microwave and stir thoroughly after each.
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If you find the cups stick to the pan, you can line your baking sheet with parchment paper or lightly grease it.
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For easier removal, you might use a mini‑muffin tin to shape the cookies into cups (some variations use that method).
Substitutions And Variations
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Chocolate type: Use semi‑sweet or dark chocolate chips instead of milk chocolate for a richer flavor.
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Caramel: If you don’t have wrapped caramels, you can make a simple caramel sauce or use dulce de leche.
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Cookie base: Try a shortbread or sugar‑cookie base instead of the all‑purpose flour one for a different texture.
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Add‑ons: Sprinkle a pinch of sea salt on top of the chocolate layer for a sweet‑salty twist.
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Dietary adaptations: For vegan or paleo versions, use dairy‑free butter, dairy‑free caramel, and dark chocolate, and adjust the base to almond flour or other gluten‑free flours.
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Mini version: Use a mini muffin tin to create bite‑sized cups for parties or snack platters.
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Flavor twists: Add chopped nuts (like pecans or peanuts) on top of the chocolate for extra crunch.
Storage Instructions
Store the Twix Cookie Cups in an airtight container. At room temperature, they’ll stay good for about 2–3 days, though the texture may firm up a bit over time. If you refrigerate them, they can last up to 4–5 days. For longer storage, you can freeze them; simply thaw at room temperature before serving. When chilling or freezing, keep them separated or layered with parchment paper to prevent sticking.
Nutritional Information
Note: These values are approximate and depend on exact brands and portion sizes used. For one cookie cup (assuming ~24 cups from recipe):
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Calories: ~250–300 kcal
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Carbohydrates: ~30–35 g
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Sugar: ~18–22 g
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Fat: ~13–16 g
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Protein: ~2–3 g
Serving Suggestions
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Serve at room temperature for the best texture—slightly firm cookie, gooey caramel, and set chocolate.
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Serve alongside a scoop of vanilla ice cream for an indulgent dessert experience.
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Arrange on a dessert platter for parties or holiday gatherings—they make a fantastic show‑stopping treat.
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Drizzle a little extra melted chocolate or sprinkle crushed sea salt just before serving to elevate the presentation.
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Enjoy with a strong coffee or rich hot chocolate to balance the sweetness.
Frequently Asked Questions About Chocolate Caramel Cookie Cups
Can I make the cookie base ahead of time?
Yes, you can prepare the cookie dough and roll it out ahead of time. If refrigerating the dough, let it come to a workable temperature before rolling. Once baked and cooled, you can proceed with the caramel and chocolate steps.
Can I use a muffin tin instead of cutting rounds of dough?
Absolutely. Some variations of this recipe bake the cookie dough directly in a muffin or mini muffin tin to form cup shapes, press down the center after baking to create the “cup,” then fill with caramel and chocolate.
What if my caramel becomes too hard to work with?
If the caramel starts to set before you’ve filled the cookies, gently re-microwave it in short intervals (10–15 seconds), stirring until smooth again. Work quickly to spoon it onto the cookies before it firms.
Can I skip the milk in the caramel step?
You might, but adding a tablespoon of milk helps achieve a smoother, more spreadable caramel texture. If omitted, your caramel may be thicker and harder to spread evenly.
How do I ensure the chocolate layer sets well?
Make sure the cookies are fully cooled (and ideally chilled) after the caramel layer before spreading on the melted chocolate. This helps the chocolate layer to set cleanly without melting through. Refrigerating for 10–15 minutes helps.
Can I make this gluten‑free?
Yes. Substitute a gluten‑free all‑purpose flour blend for the flour in the cookie base. You’ll want to ensure the baking powder is gluten‑free as well. Also, adjust any caramel or chocolate ingredients to be certified gluten‑free.
Final Thoughts
Thank you for spending time with this recipe and bringing these Twix Cookie Cups to life in your kitchen. I hope you have as much fun making them as I do—and even more fun indulging in the finished result! The combination of buttery cookie, molten caramel, and smooth chocolate is pure joy, and the ease of the recipe makes it a win for casual baking or special occasions. Enjoy the sweetness, savor each layer, and know that you’re part of a community of food‑lovers who appreciate the simple pleasure of homemade treats. Happy baking, happy snacking, and thanks for being here!
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Chocolate Caramel Cookie Cups
- Total Time: 38 minutes
- Yield: 24 cookie cups 1x
Description
These Chocolate Caramel Cookie Cups are made with a buttery cookie base, creamy caramel layer, and smooth chocolate topping, just like the classic candy bar. They’re easy, fun, and perfect for sharing at parties or enjoying as a homemade sweet treat.
Ingredients
½ cup (111 g) salted butter
½ cup (115 g) granulated sugar
1 tsp vanilla extract
1 egg white
1½ cups (228 g) all-purpose flour
1 tsp baking powder
20 caramels, unwrapped
1 tbsp milk
2 cups (400 g) milk chocolate chips
Instructions
-
Preheat your oven to 350°F (≈175°C).
-
In a mixing bowl, cream together the salted butter and granulated sugar until light and fluffy.
-
Add the vanilla extract and the egg white. Mix until they are well combined and the mixture is smooth.
-
Stir in the flour and baking powder. Mix thoroughly until you have a uniform cookie dough.
-
Roll out the dough on a lightly floured surface until it is about ¼ inch to ½ inch thick. Use a round cookie cutter to cut out circles of dough. Transfer the circles to an ungreased baking sheet or pan.
-
Bake at 350°F for 6–8 minutes, or until the cookies are puffy and no longer glossy (they should look set but not overbaked).
-
Remove the cookies from the oven and transfer them to a wire rack to cool completely.
-
While the cookies are cooling, melt the caramels and milk together: place the unwrapped caramels and milk in a microwave‑safe bowl, microwave on short bursts (30 seconds) stirring at each interval until the caramel is smooth and creamy.
-
Once the cookies are cool, carefully spoon a few teaspoons of the melted caramel onto each cookie, spreading toward the edges until it almost covers the surface.
-
Place the caramel‑topped cookies into the fridge for 10–15 minutes or until the caramel has set and is cold.
-
Melt the milk chocolate chips by microwaving on 30‑second intervals, stirring after each until fully melted and smooth.
-
Spread a small amount of the melted chocolate onto each caramel‑topped cookie, smoothing it over the top. Let the chocolate layer cool and set (you can return them to the fridge to speed this up).
-
Once the chocolate is set, your Twix Cookie Cups are ready to serve!
Notes
Use parchment for easy cleanup.
Store in an airtight container at room temp or refrigerate for longer freshness.
Chill between layers for cleaner stacking and neater tops.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie cup
- Calories: 275
- Sugar: 20 g
- Carbohydrates: 32 g
- Protein: 2 g