Why You’ll Love This Recipe

I love this recipe because it combines three of my favorite desserts into one — cookies, caramel, and chocolate. The texture is incredible: crisp around the edges, gooey in the center, and topped with silky chocolate. These cookie cups look impressive but are surprisingly easy to make. They’re perfect for parties, gifts, or whenever I want a show-stopping sweet that everyone will love. The sea salt adds a hint of sophistication that makes them completely irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cookie cups:
275g plain flour
1 tsp bicarbonate of soda
1 tbsp cornflour
1/2 tsp salt
115g unsalted butter
135g light brown soft sugar
55g granulated sugar
1 egg
1 tsp vanilla extract
200g milk chocolate chips

For the caramel:
60g unsalted butter
140g granulated sugar
80ml double cream
3 tbsp water
2 tsp Yorkshire sea salt

For the topping:
130g milk chocolate

Directions

I start by preheating the oven to 350°F (175°C) and greasing a muffin tin. In a medium bowl, I whisk together the flour, bicarbonate of soda, cornflour, and salt. In a separate large bowl, I cream the butter with both sugars until the mixture becomes light and fluffy. Then I beat in the egg and vanilla extract.

Next, I gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. I fold in the milk chocolate chips until they’re evenly distributed. Using a cookie scoop, I portion the dough into the muffin tin cavities and press each portion gently to form a cup shape.

I bake the cookie cups for 10–12 minutes, just until golden around the edges. While they’re still warm, I use the back of a spoon to press down the centers to create deeper wells for the filling. I let them cool completely in the tin before removing them.

For the caramel, I combine the sugar and water in a saucepan over medium heat, letting it cook without stirring until the sugar dissolves and turns a deep golden amber. Then I stir in the butter until melted, followed by the cream — carefully, since it bubbles vigorously. I stir in the sea salt and mix until smooth and glossy, then let it cool slightly before filling.

I spoon the warm caramel into the cooled cookie cups, filling each one almost to the top, and refrigerate them until the caramel sets. Meanwhile, I melt the milk chocolate in a heatproof bowl, either in short microwave bursts or over a bain-marie. Once melted, I spread a layer of chocolate over each caramel-filled cup and sprinkle a little extra sea salt on top. I chill them again until the chocolate is firm and glossy.

Servings and Timing

This recipe makes 12 cookie cups and takes about 40 minutes total — 25 minutes for prep and 15 minutes for baking.

Variations

Sometimes I use dark chocolate instead of milk for a richer, more intense flavor. For a twist, I mix a bit of espresso powder into the cookie dough or add a layer of peanut butter between the caramel and chocolate. Around the holidays, I like to sprinkle crushed peppermint candies on top. I’ve also made a white chocolate version using caramelized white chocolate for a sweet, buttery flavor.

Storage/Reheating

I store the cookie cups in an airtight container at room temperature for up to 4 days. If my kitchen is warm, I refrigerate them to keep the chocolate firm. I like serving them slightly chilled or at room temperature so the caramel stays soft but not runny. These also freeze beautifully — I just let them thaw in the fridge before serving.

FAQs

Can I use store-bought caramel?

Yes, I sometimes use ready-made caramel or dulce de leche when I’m short on time.

How do I make sure the caramel doesn’t burn?

I keep the heat medium and watch closely — once it turns golden, I remove it quickly before it darkens too much.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free baking flour substitute, and they turn out great.

Can I use dark or white chocolate for the topping?

Absolutely, both variations work beautifully and change the flavor profile.

Why do I need to press the cookie cups after baking?

It creates space for the caramel filling since the cookies puff up in the oven.

Can I make these ahead of time?

Yes, I make them a day ahead and store them in the fridge — they actually taste even better the next day.

Can I use salted butter in the caramel?

Yes, but I reduce the added sea salt slightly to keep the flavor balanced.

How can I make the caramel thicker?

I cook it a minute longer until it reaches a slightly deeper amber color before adding the cream.

Can I make mini versions?

Yes, I use a mini muffin tin and bake them for about 8 minutes for bite-sized treats.

How do I get a glossy chocolate top?

I let the chocolate cool slightly before spreading it, then refrigerate it just until set.

Conclusion

These Sea Salted Millionaire’s Cookie Cups are one of my favorite indulgent desserts — buttery, chewy cookie bases filled with smooth caramel and finished with rich chocolate and a touch of sea salt. I love how impressive they look yet how easy they are to make. Whether I’m baking them for a party or just to treat myself, they always deliver that perfect mix of sweetness, saltiness, and pure chocolatey bliss.