Caramel-Drizzled Shortbread Cookie Cups
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!
- 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
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)
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!
Notes
For a nutty twist, add chopped pecans or walnuts to the caramel filling.
Use flavored chocolate, such as dark chocolate or white chocolate, for a unique variation.
Sprinkle a small amount of sea salt on top of the chocolate before it sets for a sweet-salty contrast.
Nutrition
- Serving Size: 1 mini cookie cup
- Calories: 150
- Sugar: 16g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
