Name: Caramel-Drizzled Shortbread Cookie Cups
Prep time: 20 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ½ cup granulated sugar; 2 cups all-purpose flour; ½ teaspoon salt; 1 teaspoon vanilla extract; 1 cup soft caramel candies (such as Kraft or Werther’s), unwrapped; 2 tablespoons heavy cream; 1 cup semisweet or milk chocolate chips; 1 teaspoon coconut oil or vegetable oil (optional, for smoother chocolate)

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Why You’ll Love This Recipe

These cookie cups are a bite-sized version of a classic candy bar, featuring a delicate shortbread base filled with rich, gooey caramel, and finished with a smooth layer of chocolate. They are incredibly satisfying, offering the perfect balance of buttery, sweet, and rich flavors. Whether you’re sharing them at a party or enjoying them with a cup of coffee, these caramel-drizzled shortbread cups are sure to become a favorite!

Ingredients

For the Shortbread Cookie Base:

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract

For the Caramel Filling:

1 cup soft caramel candies (such as Kraft or Werther’s), unwrapped
2 tablespoons heavy cream

For the Chocolate Topping:

1 cup semisweet or milk chocolate chips
1 teaspoon coconut oil or vegetable oil (optional, for smoother chocolate)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven and Prepare the Muffin Tin

Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners to prevent the cookie cups from sticking.

2. Make the Shortbread Dough

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Mix in the vanilla extract. Gradually add the flour and salt, mixing until a soft dough forms.

3. Form the Cookie Cups

Scoop about 1 tablespoon of dough into each mini muffin cup. Press the dough down and slightly up the sides to create a small well in the center for the caramel filling.

4. Bake the Shortbread Cups

Bake the shortbread cookie cups for 10-12 minutes or until the edges are lightly golden. Remove them from the oven and gently press down the center of each cup while still warm. Let the cookie cups cool completely in the tin.

5. Prepare the Caramel Filling

In a microwave-safe bowl, melt the unwrapped caramel candies with the heavy cream in 20-second intervals, stirring between each interval, until smooth and fully melted.

6. Fill the Cookie Cups with Caramel

Spoon about 1 teaspoon of melted caramel into each cooled cookie cup. Let the caramel set for 10-15 minutes before adding the chocolate topping.

7. Melt the Chocolate

In another microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 20-second intervals, stirring after each, until the chocolate is completely smooth.

8. Top with Chocolate

Spoon or drizzle the melted chocolate over each caramel-filled cup, spreading it evenly to cover the caramel layer. Allow the chocolate to set at room temperature or refrigerate for 15-20 minutes to speed up the process.

9. Serve and Enjoy

Once the chocolate has firmed up, remove the cookie cups from the muffin tin. Serve and enjoy! These caramel-drizzled shortbread cookie cups are the perfect indulgent treat for any occasion.

Servings and Timing

Servings: 24 mini cookie cups
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 57 minutes

Variations

Nutty Delight: Add chopped nuts like pecans or walnuts to the caramel filling for a crunchy contrast to the soft caramel and chocolate.
Flavored Chocolate: Use flavored chocolate such as dark chocolate, milk chocolate with toffee, or even white chocolate for a different taste profile.
Sea Salt: Sprinkle a small amount of sea salt over the chocolate topping before it sets to add a sweet-salty twist.

Storage/Reheating

Storage: Store the cookie cups in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them.
Freezing: These cookie cups freeze well! Store them in a freezer-safe container or bag for up to 1 month. Let them thaw at room temperature for a few minutes before serving.
Reheating: There’s no need to reheat these cookie cups, as they are best enjoyed at room temperature.

FAQs

Can I use homemade caramel instead of store-bought?

Yes! You can use homemade caramel sauce instead of soft caramel candies. Just make sure it has a thick, gooey consistency that can hold up inside the cookie cups.

Can I make these cookie cups ahead of time?

Absolutely! You can prepare these cookie cups ahead of time and store them in an airtight container. They’ll keep fresh for up to 4 days.

Can I use white chocolate for the topping?

Yes, you can use white chocolate for a different flavor profile! Just follow the same melting process for white chocolate chips.

How do I ensure the caramel doesn’t overflow?

Be sure to let the caramel set in the cups before adding the chocolate topping. You can also slightly reduce the amount of caramel you use to ensure it doesn’t spill over.

Conclusion

These Caramel-Drizzled Shortbread Cookie Cups are a perfect treat for anyone who loves a combination of buttery shortbread, gooey caramel, and rich chocolate. They’re easy to make, fun to eat, and are guaranteed to be a hit at your next gathering. Whether you’re making them for a special occasion or as an everyday indulgence, these sweet, bite-sized treats are sure to satisfy your sweet tooth!

Caramel-Drizzled Shortbread Cookie Cups

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These Caramel-Drizzled Shortbread Cookie Cups are bite-sized, indulgent treats with a buttery shortbread base, gooey caramel filling, and a smooth chocolate topping. A perfect combination of flavors in every bite!

Author: Amy
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: 24 mini cookie cups
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven and Prepare the Muffin Tin: Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.
Make the Shortbread Dough: Beat the softened butter and granulated sugar until light and fluffy. Add the vanilla extract, then gradually mix in the flour and salt until a dough forms.
Form the Cookie Cups: Scoop about 1 tablespoon of dough into each muffin cup. Press the dough down and slightly up the sides to create a well in the center.
Bake the Shortbread Cups: Bake for 10-12 minutes, or until edges are golden. Press down the center while still warm. Let cool completely in the tin.
Prepare the Caramel Filling: Melt the caramel candies with heavy cream in the microwave in 20-second intervals, stirring until smooth.
Fill the Cookie Cups with Caramel: Spoon about 1 teaspoon of melted caramel into each cooled cookie cup. Let the caramel set for 10-15 minutes.
Melt the Chocolate: Melt the chocolate chips and coconut oil in the microwave in 20-second intervals until smooth.
Top with Chocolate: Spoon or drizzle the melted chocolate over the caramel-filled cups, spreading evenly. Allow to set at room temperature or refrigerate for 15-20 minutes.
Serve and Enjoy: Once the chocolate has firmed up, remove from the muffin tin and serve!