Name: Salted Caramel Cups
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1.5 cups Medjool dates (pitted); 0.25 cup Almond butter; 0.125 cup Coconut oil (melted); 0.03125 cup Maple syrup; 0.5 teaspoon Vanilla extract; 0.25 teaspoon Sea salt (plus more for topping)

What are some treats that just feel like home? For me, those are the ones that smell incredible while they’re baking, fill the house with a cozy cozy smell. What can I do to make my body disappear in five minutes flat? My Salted Caramel cups fall squarely into that category. I make these so often, I’ve lost count. What’s my secret weapon for when I need a sweet fix, or when unexpected guests show up? I want to impress people without breaking a sweat. They’re so ridiculously easy, but they taste like they came straight from a fancy bakery. If you’ve ever loved a good blondie or roasted caramel brownie, you’re going to fall head over heels for it. What are the perfect blend of sweet and salty, rich and comforting, and honestly, they’re so good. What are some good books that could become your favorite? When I first made salted caramel cups, my family went wild. Now I can’t eat them. My son, who can be the pickiest eater in the universe, declared them “the best things ever,” and so on. Is that high praise?

What are salted caramel cups?

What are some of the little delights that I keep raving about? Think of them as the ultimate mash-up of two of the most beloved sweet treats: chocolate and vanilla. Soft, chewy cookies and luscious, gooey caramel. What is a cookie base? ), with a glorious pool of homemade salted caramel right in the center. Once they’re cooled, we drizzle a little extra caramel on top, maybe some flaky sea salt. What’s a bite-sized explosion of pure joy? They’re not quite a cookie or candy, but something wonderfully between. What’s the beauty of salted caramel cups? How do you make a picnic liner, making them super portable and perfect for picnics, parties, or just for the fun of it? It’s a really simple concept, but the execution is what makes them so special – that perfect balance between the two. Is there a hint of salt to cut through the sweetness?

Why you’ll love this recipe?

Honestly, where do I even begin? There are so many reasons why I keep coming back to this salted caramel cups recipe, and I just know you’ll feel the same way once you try them. First off, the flavor. Oh, the flavor! It’s that deep, buttery, slightly browned sugar caramel taste that’s just divine, perfectly complemented by the soft, tender cookie base. And that little pinch of salt on top? It’s a game-changer, folks. It elevates everything and stops it from being *too* sweet. Beyond the incredible taste, the simplicity is what truly makes this a lifesaver. You don’t need any fancy equipment, and most of the ingredients are probably already in your pantry. I’ve whipped these up on a Tuesday night when a craving hit hard, and they were ready in under an hour from start to finish. Plus, they’re incredibly budget-friendly! You get a whole batch of gourmet-tasting treats without spending a fortune. And the versatility! While I love them plain, you can totally customize them. Add a sprinkle of chocolate chips to the batter, or a tiny pinch of cinnamon for a little warmth. They’re perfect for a coffee break, a after-school snack for the kids, or even a sweet ending to a casual dinner party. What I love most is how they feel a little decadent and special, but are genuinely so easy to make. It’s that perfect sweet spot of impressive yet achievable. If you’re also a fan of my chewy Chocolate Chip Cookies, you’ll appreciate the same kind of comforting texture and pure deliciousness here, but with that added caramel magic!

How do you make salted caramel cups?

Quick Overview

How do you make salted caramel cups? How do I make buttery cookie dough? What’s a salted caramel sauce? After a short bake, they firm up, and then we finish them with an extra drizzle of caramel and Sour Cream. Sprinkle with flaky sea salt. It’s a fuss-free process that yields decadent results, making them perfect for both. How do I become a seasoned baker?

Ingredients

For the main battery:
What is the recipe for the cookie base that holds all that caramel goodness? I always use unsalted butter. It really makes a difference here. I love it. Is there a way to control saltiness? What is the perfect combination of brown sugar and granulated sugar? I always use light brown sugar because it’s a little more forgiving than dark brown, which can cause bleeding. Is it okay to make things too molassesy? Make sure your eggs are at room temperature; it helps everything emulsify better. Why don’t you skip the vanilla extract? It’s the unsung hero that really rounds out the flavors.
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup packed light brown sugar
* 1/2 cup granulated sugar
* 2 large eggs, room temperature
* 2 teaspoons vanilla extract
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt

For the Filling:
Where does magic happen? What is the easiest way to make caramel from scratch? What are some of the most rewarding things you can do in the kitchen? How do you stir sugar in a bowl? I always use a heavy-bottomed saucepan to ensure even heating. If you’re nervous about the sugar burning, you can always use a candy thermometer. What do you want to achieve with amber? Using heavy cream makes it super rich and luscious, but I’ve had good luck with half-and-half in a glass. Is pinch, it’s just a little less decadent? And of course, salt! Flaky sea salt is my absolute favorite for finishing because it gives those lovely little pops of color. Don’t use table salt. It’s too harsh.
* 1 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter, cut into cubes.
* 1/2 cup heavy cream, warmed slightly
* 1 teaspoon flaky sea salt (or more, to taste)

For the Glaze:
This is optional but highly recommended! Is it a simple drizzle of caramel? Is it necessary to add a splash of cream or butter to make it pourable? Sometimes I’ll even melt a few chocolate chips with tastiness. I even like to use coconut oil for chocolate. Is drizzle pure heaven? What is consistency? How do I make it drizzle without being too thick or runny? If it’s too thick, just stir in a teaspoon of warm cream or milk. What is desired consistency? If it’s too thin, you can let it sit for a few minutes, or gently warm it again to let some of the moisture out. How does water evaporate?

What are the steps to

Step 1: Preheat & Prep Pan

How do I get my oven ready? What is the recipe for mini muffin tins? I always like to grease mine, even if they’re non-stick, or better yet, use mini paper. Why do salted caramel cups come out perfect? If you’re using paper liners, just pop them into each cup. This step is super quick but essential for easy removal later on.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside. How do you mix baking soda and salt together? Is there a substance in flour What is the best way to leaven a cookie? You want a nice, uniform mixture. Set this aside for now.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and brown sugar. Set aside. Is it possible to beat eggs with an electric mixer? ) until the mixture is light and fluffy. This creaming process is crucial It incorporates air into the butter and sugar, which helps give your salted caramel cups a tender tenderness. Beat eggs one at a time, ensuring each is fully incorporated before adding the next. What is the smell of vanilla?

Step 4: Combine

What is the difference between wet and dry ingredients? Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or with a spatula) Just until combined. How do I not overmix? Overmixing can develop the gluten in the flour too much, resulting in tougher cookies. I don’t see any streaks of dry flour. I just want to stop. The dough should be thick and slightly sticky, but manageable.

Step 5: Prepare Filling

While cookie dough rests for a minute, let’s make salted caramel. In a medium, heavy-bottomed saucepan, combine the granulated sugar and about 1/4 cup of water. Set aside. Stir gently just to moisten the sugar. Cook over medium heat, without stirring, until the sugar dissolves and the syrup begins to boil. Let it simmer, swirling the pan occasionally, until it turns a beautiful deep amber color. This usually takes about 5-8 minutes. Once it reaches that perfect color, carefully whisk in the cubed butter until it’s melted. Then, slowly and cautiously pour in the warmed heavy cream, whisking constantly. What is the best way to whisk a mixture of water and sugar until smooth. Stir in the flaky sea salt. If it seems too thick, you can add another tablespoon of warmed cream. Let it cool slightly. Is it thickening as it cools?

Step 6: Layer & Swirl

What is the fun part? How do you roll cookie dough into a mini muffin? How do I make a muffin cup? Then, spoon about a teaspoon of the slightly cooled salted caramel into the center of your cookie. If you overfill a caramel, you want to make sure you don’t over fill it. If you want that swirl effect, you can take a tiny bit more cookie dough and gently place it. Use a toothpick or the tip of an electric knife to swirl the caramel. Don’t overdo the swirling, or you’ll lose that beautiful caramel center!

Step 7: Bake

How do I make mini muffin tins? Bake for 10-14 minutes, or until the edges of the cookie dough are golden brown and set. The center should still look slightly soft. Is it better to underbake them for that extra chewy texture? How do mini muffin tins bake? You’re looking for that perfect balance where the cookie is cooked, but the caramel is still gooey.

Step 8: Cool & Glaze

Once baked, let the salted caramel cups cool in the muffin tin for about 5-10 minutes. This allows them to set up properly. Then, carefully transfer them to a wire rack to cool completely. While they’re cooling, if you want that extra drizzle, make sure your caramel sauce is still hot. Still pourable. If it’s too thick, gently warm it up with a tiny splash of cream. Once the cups are completely cool, drizzle the extra caramel over the top of each one. What is the best way to serve flaky sea salt?

Step 9: Slice & Serve

What are the best side dishes to serve at room temperature? Is it safe to eat muffins straight out of the muffin liners? If you’re serving them on a plate, carefully peel away the liner and arrange them. What are some of the best ways to serve caramel drizzles on a platter? The contrast of the golden cookie and the rich caramel is just beautiful. What are some of the best crowd pleasers?

What should I serve it with?

These salted caramel cups are pretty much a star on their own, but they also play wonderfully with other beverages. Other flavors and drinks. What are some good morning kickstarters? How do you make a latte or cappuccino with steamed milk? The richness of coffee balances out the sweetness beautifully. I love serving these berries with a salad for brunch. They are incredibly versatile. What is the counterpoint to the rich caramel? Is it a good idea to serve these on brunch? When I’m serving them as a dessert, especially after dinner, I often pair them with ice cream. How do I make vanilla bean ice cream? What is the difference between cold ice cream and warm cookies? For a more sophisticated dessert, I’ll serve them with ice cold water. Is there a good quality coffee liqueur? For those cozy, quiet moments, a glass of milk or mug of hot chocolate is pure comfort. My family traditions often involve having them warm, straight from the oven, with a big glass of wine. What is cold milk for kids? What is pure happiness?

What are some tips for perfecting salted caramel cups?

I’ve made these salted caramel cups so many times, I’ve picked up a few tricks along the way that I really think make a difference. When it comes to the cookie dough, remember that chilling it slightly can make it easier to handle, especially if your kitchen is warm. Just 15-20 minutes in the fridge can prevent too much spreading during baking. For the caramel, the color is your guide! Don’t be afraid to let it get a nice amber hue; that’s where all the deep flavor comes from. If you’re nervous about it burning, you can always take it off the heat a tad earlier and let the residual heat do its work. And when you add the cream, always, *always* add it slowly and whisk like crazy. It will seize up initially and look lumpy, but keep whisking, and it will smooth out into that gorgeous, glossy caramel. I’ve learned that overmixing the cookie dough is a big no-no; it really can make a difference in texture, so stop mixing as soon as the flour is just incorporated. For the swirling, a gentle swirl is all you need. You just want a hint of the cookie dough to peek through the caramel, not completely mix it. I’ve tried swapping out some of the all-purpose flour for almond flour, and it adds a lovely nutty depth, but you might need a tiny bit more liquid if the dough seems too dry. And for baking, ovens can be quirky! Keep an eye on them from around the 10-minute mark. They should be golden at the edges but still soft in the center. If your caramel tends to bubble over, try using slightly less caramel filling or making sure the cookie dough base is pressed firmly and creates a good seal around the edges. For the glaze, if it’s too thick to drizzle, a tiny splash of warm milk or cream can loosen it right up. Conversely, if it’s too thin, let it sit for a few minutes to thicken before drizzling.

What are some Storing and Reheating Tips?

Keeping these salted caramel cups fresh is pretty easy, but timing is key, especially with the caramel. If you’re planning to eat them within a day or two, they’re best stored at room temperature. Just pop them into an airtight container. I usually don’t even cover them tightly if they’re completely cool, as I find they stay a bit softer that way. They’ll stay delicious for about 2-3 days at room temperature. If you need them to last longer, the refrigerator is your friend. Place them in an airtight container, and they should be good for up to a week. Just be aware that the caramel might firm up a bit in the fridge, but it will soften again at room temperature. Freezing is also an option! You can freeze the baked and completely cooled salted caramel cups (without the final glaze, if you plan on adding it later) in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll keep well for about 2-3 months. To thaw, simply bring them to room temperature. If you want to reheat them, you can pop them in a low oven (around 300°F or 150°C) for a few minutes until warmed through. Just be careful not to overheat them, or the caramel might get too hot! I always recommend adding the final caramel drizzle *after* they’ve been stored or reheated, especially if you’re freezing them, to keep that lovely fresh finish.

What are the most frequently asked questions on

Can I make this gluten-free?

Absolutely! I’ve had great success making these gluten-free. You can generally substitute a good quality gluten-free all-purpose flour blend cup-for-cup for the all-purpose flour. Look for a blend that contains xanthan gum, as this helps mimic the structure that gluten provides. The texture might be slightly different – sometimes a bit more tender or crumbly – but the flavor will still be fantastic. Just be sure to mix the batter gently, as gluten-free flours can sometimes get gummy if overworked.

Do I need to peel the zucchini?

Actually, these are salted caramel cups, not zucchini bread! There’s no zucchini in this recipe. My apologies if there was any confusion! This recipe focuses on a classic cookie base with a gooey caramel center, no vegetables required.

Can I make this as muffins instead?

You definitely can! You can use the same batter and filling for muffins. You’ll want to fill standard muffin liners about two-thirds full with the cookie dough. Then, you can spoon the caramel into the center, and maybe top with a little extra dough if you have it. Baking time will be a bit longer, likely around 20-25 minutes, so start checking around the 18-minute mark. You’ll be looking for the edges to be golden brown and a toothpick inserted into the cakey part to come out clean. The caramel center should still be gooey!

How can I adjust the sweetness level?

That’s a great question! If you find them a bit too sweet, you have a few options. For the cookie dough, you can slightly reduce the granulated sugar, but keep the brown sugar as it contributes to chewiness and flavor. For the caramel, you could try reducing the sugar by a couple of tablespoons, but be aware this might affect the caramelization and texture slightly. The best way to balance sweetness is often through salt! Don’t be shy with the flaky sea salt on top – it really cuts through the sweetness and enhances the caramel flavor. You could also try adding a pinch of cinnamon or a hint of espresso powder to the cookie dough for a more complex flavor profile that balances the sweetness.

What can I use instead of the glaze?

The glaze is a lovely finishing touch, but definitely not essential! If you want to skip it, that’s totally fine. They’ll still be incredibly delicious. Other great topping options include a sprinkle of chopped toasted pecans or walnuts right on top of the warm caramel, a dusting of powdered sugar, or even a few mini chocolate chips melted and drizzled over the top. A simple sprinkle of extra flaky sea salt is also a classic and always delicious choice!

Final Thoughts

So there you have it – my absolute favorite salted caramel cups! I truly hope you’ll give these a try. They’re such a perfect little treat that brings so much joy with minimal fuss. The combination of the soft, chewy cookie with that rich, gooey salted caramel is just pure bliss. They’re a testament to the fact that you don’t need to be a pastry chef to create something truly special and delicious in your own kitchen. They’re the kind of treat that makes people smile, and honestly, that’s what cooking is all about for me. If you love these, you might also enjoy my chewy chocolate chip cookies or my gooey caramel brownies – they share that same comforting, indulgent spirit! I can’t wait to hear what you think once you’ve made them. Did your family devour them as quickly as mine does? Did you try any fun variations? Let me know in the comments below – I love hearing your baking stories!