Caramel Cookie Cups
  • 2 cups all purpose flour
  • 1 cup graham cracker crumbs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups miniature chocolate chips
Chocolate Filling
  • 200g Hersheys chocolate, chopped
  • 100ml heavy cream
  • salted caramel, homemade or store bought
  • sea salt
  1. Preheat oven to 375 degrees and grease a muffin tin.
  2. In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together.
  3. In mixer, beat together the butter, sugar, brown sugar and vanilla until creamy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Slowly beat in the flour mixture until smooth.
  6. Stir in the chocolate chips.
  7. Use large scoop to place into muffin tins.
  8. Bake 12 minutes.
  9. Use kitchen tool to press into centers creating a well for the chocolate.
  1. Microwave chocolate and cream until smooth. Let cool a little to thicken.
  2. Remove cookies from tins and pour chocolate into centers.
  3. Pop in fridge to set up.
  4. Pour caramel in the centers to cover the chocolate filling.
  5. Sprinkle with sea salt.
Recipe by Hugs and Cookies XOXO at