If you love the idea of edible cookie dough, gooey caramel, and velvety chocolate all in one bite, then Salted Caramel Cookie Dough Cups are about to become your new obsession. They’re the ultimate no-bake treat with a blissful balance of sweet and salty, plus that irresistible chewy-meets-creamy texture. Every cup is layered with rich chocolate, creamy caramel, and a safe-to-eat, buttery chocolate chip cookie dough. They’re the kind of homemade dessert that looks impressive, feels luxurious, and disappears shockingly fast at parties. Trust me: after one bite, you’ll be hooked on Salted Caramel Cookie Dough Cups.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Salted Caramel Cookie Dough Cups is how approachable the ingredients are, yet each one makes a big impact on flavor and texture. Don’t be tempted to swap—every single item here plays a starring role, from the caramel’s luxurious flow to the hit of flaky sea salt on top.
- Unsalted butter, softened: Provides a creamy, irresistible base that gives the cookie dough its signature smoothness.
- Granulated sugar: Adds sweetness and helps create that familiar cookie dough texture.
- Packed light brown sugar: Lends a subtle caramel note and moistness—don’t skip it!
- Milk: Makes the dough extra tender, ensuring it’s scoopable and never dry.
- Vanilla extract: A must for that warm, bakery-style depth of flavor.
- All-purpose flour (heat-treated): Gives structure to the dough and makes it safe to eat raw—just bake it for a few minutes first.
- Salt: Balances out the sweetness and brings out all the flavors.
- Mini chocolate chips: Scattered for those perfect little bursts of chocolate in every bite.
- Semi-sweet chocolate chips or chocolate melting wafers: Forms the silky, snappy chocolate shell that holds everything together.
- Thick caramel sauce: The gooey, salty-sweet center of each cup—choose a high-quality, spoonable caramel.
- Flaky sea salt: Sprinkled on top for the signature salty finish that makes each bite pop.
How to Make Salted Caramel Cookie Dough Cups
Step 1: Cream Butter and Sugars
Start by beating together the softened unsalted butter, granulated sugar, and brown sugar in a medium bowl. You want the mixture to look fluffy and pale, which usually takes a couple of minutes with an electric mixer or a firm hand with a wooden spoon. This foundation is critical—it creates that classic cookie dough mouthfeel and ensures each cup is decadently rich.
Step 2: Add Milk and Vanilla
Mix in the milk and vanilla extract until your dough is ultra-smooth and glossy. The milk keeps everything nice and moist, while the vanilla brings out that unmistakable homemade cookie aroma. At this stage, you’ll start to recognize that familiar cookie dough scent wafting up from the bowl.
Step 3: Incorporate Flour and Salt
Gently blend in the heat-treated flour and salt. Give it a good stir—just until everything is combined and no streaks of flour remain. This will transform your mixture from a creamy paste into edible dough! Remember, heat-treating the flour in advance is the secret step to making the dough safe for raw snacking.
Step 4: Fold in Mini Chocolate Chips
Add those adorable mini chocolate chips and fold them in gently. You want spots of chocolate in every scoop, and using mini chips ensures even distribution. At this point, resist eating all the dough straight from the bowl (or at least try to save enough for the cups!).
Step 5: Prepare the Chocolate Shells
Line a mini muffin tin with paper liners to make cleanup a breeze and create perfectly shaped cups. Melt the semi-sweet chocolate chips (or melting wafers) in the microwave in 30-second bursts, stirring each time to prevent scorching. Spoon about a teaspoon of melted chocolate into the bottom of each liner, then use the back of a spoon to nudge some up the sides—this forms your chocolate shell. Pop the tin in the fridge for 10 minutes to help the shells set up nicely.
Step 6: Press in Cookie Dough and Add Caramel
Once the shells are set, roll the cookie dough into small balls (about a tablespoon each) and gently press them into the chocolate cups. Use your thumb or a spoon to make a little well in the center of each dough ball. That’s where the magic happens: spoon about a teaspoon of thick caramel sauce into every indentation for that signature Salted Caramel Cookie Dough Cups gooey surprise.
Step 7: Seal with Chocolate and Sprinkle Sea Salt
Cover the tops of each cup with more melted chocolate, making sure to completely seal the caramel and dough inside. While the chocolate is still shiny and unset, sprinkle a generous pinch of flaky sea salt on top. The salt cuts through the sweetness, making each bite completely addictive. Chill the tray in the refrigerator for about 30 minutes, and you’re done!
How to Serve Salted Caramel Cookie Dough Cups
Garnishes
A light dusting of extra flaky sea salt is all you need to make these Salted Caramel Cookie Dough Cups feel bakery-worthy, but you can also add a zigzag drizzle of leftover caramel or a few extra mini chocolate chips for a “wow” factor. Even a tiny edible gold leaf looks gorgeous for special occasions!
Side Dishes
These cups are indulgent on their own, but if you want to round out your dessert table, pair them with fresh berries, a scoop of vanilla ice cream, or even an espresso shot to cut through all that rich sweetness. You’ll find that the Salted Caramel Cookie Dough Cups complement simple, creamy flavors especially well.
Creative Ways to Present
Arrange the cups on a tiered dessert stand for a party, or slip each one into a mini cupcake wrapper for gifting. You can also stack them in mason jars with a pretty ribbon or box them up in a parchment-lined tin as the sweetest homemade present. If you’re hosting, serve them chilled on a marble slab so they look as decadent as they taste.
Make Ahead and Storage
Storing Leftovers
Keep your Salted Caramel Cookie Dough Cups in an airtight container in the refrigerator. They’ll stay wonderfully fresh and just the right level of fudgy for up to a week. If you’re storing several layers, separate them with parchment or wax paper to keep the chocolate shells pristine and glossy.
Freezing
These treats freeze beautifully! Place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. They’ll hold up for up to two months. Let them thaw in the refrigerator before serving, or enjoy straight from the freezer if you like an extra-chilled bite.
Reheating
There’s no need to reheat Salted Caramel Cookie Dough Cups—these are a cold, no-bake treat by design. If you like them on the softer side, let them sit at room temperature for about 10 minutes before serving, and the chocolate will relax into a creamier texture.
FAQs
Can I use store-bought caramel sauce?
Absolutely! Just make sure you choose a thick, spoonable caramel that won’t run out of the cup. If you do decide to use a thinner caramel, chill it until firm before filling your Salted Caramel Cookie Dough Cups.
What’s the best way to heat-treat flour for edible cookie dough?
Spread your flour onto a baking sheet and bake it at 350°F (175°C) for about 5 minutes. This step kills any potential bacteria and makes the flour safe for raw consumption—essential whenever you’re making edible dough.
Can I make Salted Caramel Cookie Dough Cups gluten free?
Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour, and make sure your caramel and chocolate chips are gluten free as well. The results are just as delicious, and everyone gets to indulge.
Do I have to use mini muffin tins?
Mini muffin tins create the ideal bite-sized Salted Caramel Cookie Dough Cups, but you can also use silicone molds or even regular-sized muffin tins for bigger portions. Just adjust the amount of filling and chocolate accordingly.
Why do my chocolate cups sometimes crack?
Cracking usually happens if the chocolate shell is too thin or the cups are exposed to sudden temperature changes. To prevent this, make sure you coat the sides with enough chocolate and let them set gently in the fridge—not the freezer.
Final Thoughts
If you’re ready to win hearts and make your sweet tooth sing, Salted Caramel Cookie Dough Cups are the treat you need to try next. They’re equal parts playful and luxurious—easy enough for a casual snack, elegant enough for celebration. Make a batch, share them with friends, and watch them vanish!
Print
Salted Caramel Cookie Dough Cups Recipe
- Total Time: 40 minutes (including chill time)
- Yield: 24 mini cups 1x
- Diet: Vegetarian
Description
Indulge in these delightful Salted Caramel Cookie Dough Cups that bring together the goodness of chocolate, cookie dough, and gooey caramel in every bite. These no-bake treats are perfect for satisfying your sweet cravings!
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Chocolate Coating and Filling:
- 12 ounces semi-sweet chocolate chips or chocolate melting wafers
- 1/2 cup thick caramel sauce
- Flaky sea salt for sprinkling
Instructions
- Cream the Butter and Sugars: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in Wet Ingredients: Add the milk and vanilla extract to the butter-sugar mixture, mixing until smooth.
- Add Dry Ingredients: Stir in the heat-treated flour and salt until fully combined. Fold in the mini chocolate chips.
- Prepare the Cups: Line a mini muffin tin with paper liners. Melt the semi-sweet chocolate chips in the microwave and coat each liner with a teaspoon of melted chocolate. Chill to set.
- Fill the Cups: Roll the cookie dough into small balls and press them into the chocolate-lined cups. Fill with caramel sauce and cover with more melted chocolate.
- Chill and Serve: Sprinkle with sea salt and refrigerate until firm, about 30 minutes. Enjoy!
Notes
- Store in an airtight container in the refrigerator for up to 1 week.
- Heat-treat your flour by baking it at 350°F (175°C) for 5 minutes to make it safe for raw consumption.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
