When I was a kid, my grandma kept a jar of tiny caramel candies on the counter like a treasure chest, and every time I sneaked one the whole kitchen smelled like warm sugar and butter. Those caramel-sweet moments live in this recipe: a crisp, buttery cookie cup hugged by soft, gooey caramel and a glossy layer of chocolate, finished with a spark of flaky salt. I call them Sea Salted Millionaire’s Cookie Cups because they feel indulgent—fancy enough for a gift, cozy enough for a midnight snack. They come together with simple pantry ingredients and a few tricks I picked up from my grandma’s handwritten notes (and many, many tasty experiments).
Quick Facts
- Yield: Serves 12–16 (makes about 24 cookie cups)
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes (plus cooling)
Why This Recipe is Awesome
These cookie cups deliver crunch, chew, and melt-in-your-mouth caramel in every bite. The edges crisp up golden while the centers stay tender — then a puddle of warm chocolate and a sprinkle of flaky salt makes each cup sing. They look and taste decadent but come together with straightforward steps. It’s so easy even your oven can’t mess it up. Who doesn’t love crispy edges, a gooey middle, and that addictive sweet-salty finish?
Ingredients
For the Main Dish:
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup semi-sweet chocolate chips (for topping)
- Flaky sea salt for finishing (about 1/2 tsp)
For the Sauce / Garnish (if applicable):
- 1 1/2 cups soft caramel sauce or dulce de leche (store-bought or homemade — see notes)
- Optional: 2 tbsp heavy cream to thin chocolate if needed
How I Make It
Step 1:
Preheat your oven to 350°F and grab a standard 24-cup muffin tin. In a large bowl, cream together 1 cup unsalted butter and the sugars until light and fluffy — about 2–3 minutes. I love that soft, sweet butter smell that fills the kitchen here. Add the egg and vanilla, then mix until glossy and combined.
Step 2:
Whisk the flour, baking soda, and 1/2 tsp salt in a separate bowl. Slowly add the dry mix to the wet, stirring until the dough comes together. Don’t overmix — stop when you no longer see streaks of flour. The dough should feel slightly tacky but hold its shape.
Step 3:
Pinch off tablespoon-sized balls of dough and press each into the muffin wells, pushing up the sides to create little cups with a slightly thicker bottom. I like using my fingers for this — the dough warms and becomes very pliable. Bake at 350°F for 10–12 minutes, until the edges turn golden brown and the centers look set but still soft. You’ll hear a gentle crackle as they bake — that’s the sound of magic.
Step 4:
Remove the tin and let the cups cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely. Spoon about 1–2 teaspoons of warm caramel into each cup. If your caramel feels too stiff, microwave it in 10-second bursts until pourable. Melt the chocolate chips in a heatproof bowl over simmering water or in 20–30 second bursts in the microwave, stirring until glossy. If the chocolate is too thick, whisk in up to 2 tbsp heavy cream for shine.
Step 5:
Top each caramel-filled cup with a spoonful of melted chocolate and immediately sprinkle a tiny pinch of flaky sea salt on top. Let the chocolate set at room temperature, or speed things up by chilling on a tray in the fridge for 10–15 minutes. Serve at room temperature so the caramel stays luscious.
Pro Tips
- Use cold muffin tins if your kitchen is hot — cookie edges brown better when the pan starts cool.
- If your dough spreads too much, chill it for 15 minutes before shaping cups. That keeps the bottoms thicker and the edges crisp.
- For easy caramel, heat a jar of store-bought caramel or use dulce de leche. For homemade, make a quick stovetop caramel with 1 cup sugar, 6 tbsp butter, and 1/2 cup heavy cream — watch closely and stir constantly.
- Store finished cookie cups in a single layer in an airtight container at room temp for up to 3 days.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap semi-sweet chocolate for milk chocolate for a sweeter cup; use dark chocolate (60–70%) for a more grown-up bite.
- Use coconut oil in place of butter for a dairy-free version — expect slightly crisper edges and a hint of coconut flavor.
- For gluten-free, replace all-purpose flour with a 1:1 gluten-free blend and add 1/4 tsp xanthan gum if your blend lacks it; texture will be slightly crumbly but still delicious.
- Replace caramel with nut butter for a nutty twist (almond or peanut) — it changes the gooey profile but keeps the cookie cup vibe.
Variations & Tips
- Salted Pretzel Crunch: Press crushed pretzels into the caramel layer for extra crunch and saltiness.
- Espresso Twist: Stir 1 tsp instant espresso into melted chocolate for a coffee kick.
- Nutty Millionaire: Sprinkle toasted chopped pecans or hazelnuts over the chocolate before it sets.
- Mini Cheesecake Cup: Add a teaspoon of cheesecake filling under the caramel for a tangy surprise.
- Spicy Chocolate: Sprinkle a pinch of cayenne into the melted chocolate for a warm, surprising heat.
- Decorate with edible gold dust for gifts or special occasions — purely optional, but fun.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cookie cups and store them unfilled in an airtight container for up to 2 days. Fill with caramel and chocolate up to 24 hours before serving. Reheat gently in a warm oven (about 300°F) for a few minutes to revive the texture.
- Can I double the recipe?
- Sure thing. Use two muffin tins or bake in batches. You won’t need to change bake time much, but rotate pans halfway through if using two racks.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and expect a slightly different texture and flavor.
- How do I know it’s done?
- You’ll know they’re done when the edges turn golden brown and the centers look set but not dry. They firm up as they cool, so err on the side of slightly underbaked for a tender cup.
- What if I don’t have ingredient X?
- No drama. Replace brown sugar with a mix of white sugar plus 1 tbsp molasses, or swap vanilla for a splash of almond extract for a different, tasty note.
How I Like to Serve It
I love these cookie cups with a hot cup of coffee or a glass of cold milk. They steal the show on dessert platters at potlucks and make a charming edible gift tied with parchment and a ribbon. In summer, serve chilled with a scoop of vanilla ice cream; in winter, let the caramel be warm and gooey for cozy, stick-to-your-teeth bliss.
Notes
- Store uneaten cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- If using homemade caramel, handle hot caramel carefully — it reaches high temps. For meats, always follow safe temps (not applicable here).
Final Thoughts
Closing: Go ahead—make a batch, share a few, and hide the rest. These Sea Salted Millionaire’s Cookie Cups feel luxuriously fancy but play nice with everyday life. Now go impress someone — or just yourself — with your homemade masterpiece!