Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing well until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually blend the dry mixture into the wet mixture until dough comes together.
- Scoop dough into the muffin tin, filling each cup halfway and creating a well in the center.
Filling and Baking
- Melt the caramel candies with heavy cream in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Pour the caramel into each well of the cookie cups.
- Bake for about 12-15 minutes or until cookies are golden.
- Let cool slightly, then drizzle melted chocolate over the tops.
Nutrition
Notes
Try adding a teaspoon of espresso powder for a mocha flavor or use almond flour for a nutty base. Substitute butter with coconut oil for a vegan version.