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Sea Salted Millionaire’s Cookie Cups

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Decadent and buttery, these Sea Salted Millionaire’s Cookie Cups combine chewy chocolate chip cookie bases with gooey salted caramel and a silky milk chocolate topping. Finished with a sprinkle of sea salt, they’re the perfect balance of sweet and salty indulgence.

Ingredients

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 sea salt

For the Topping:

130g milk chocolate

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. In a medium bowl, whisk together flour, bicarbonate of soda, cornflour, and salt.
  3. In a large bowl, cream butter and both sugars until light and fluffy. Beat in egg and vanilla extract.
  4. Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in milk chocolate chips.
  5. Divide dough evenly into the muffin tin, pressing each portion gently to form a cup shape.
  6. Bake for 10–12 minutes, until edges are golden. While warm, press the centers with the back of a spoon to deepen the wells. Let cool completely in the tin.
  7. Make the caramel: Combine sugar and water in a saucepan over medium heat. Cook without stirring until the sugar dissolves and turns amber. Stir in butter, then add cream carefully. Mix in sea salt and cool slightly.
  8. Fill cooled cookie cups with warm caramel and refrigerate until set.
  9. Melt milk chocolate and spread a layer over each caramel-filled cup. Sprinkle lightly with sea salt and chill until firm and glossy.
  10. Serve slightly chilled or at room temperature.

Notes

Use dark chocolate for a richer flavor or white chocolate for a sweeter variation.

To prevent burnt caramel, monitor closely and remove from heat once golden.

For a twist, add a layer of peanut butter or espresso powder to the cookie dough.

Make mini versions in a mini muffin tin for bite-sized treats.

Store in an airtight container for up to 4 days or refrigerate for firmer caramel.

Nutrition

Find it online: https://chocolatecoveredamy.com/sea-salted-millionaires-cookie-cups/