Irresistible Butterscotch Chocolate Caramel Cookie Cups: Your New Favorite Gooey Dessert
Soft, chewy, and gloriously gooey, these Butterscotch Chocolate Caramel Cookie Cups are an utterly addictive sweet sensation.
Prepare your taste buds for an unforgettable journey, because these Butterscotch Chocolate Caramel Cookie Cups are absolutely drenched in luscious, melted caramel and sweet, buttery butterscotch chips. This isn’t just a recipe; it’s a revelation. Seriously, I believe this is one of the most phenomenal treats to ever emerge from my oven. They are beyond good!
Today, the dedicated #SundaySupper team is joyfully celebrating the vibrant flavors of springtime with an incredible partner, Dixie Crystals. It’s the perfect occasion to bring a burst of sweetness and warmth into your kitchen, and these cookie cups are the ideal way to do just that.
It’s no secret that my culinary world revolves around sugar, with butter and flour following closely behind as essential supporting actors. There was a time when I decided to bravely quantify my annual sugar consumption. The number might surprise you – or perhaps not, if you’re a fellow baking enthusiast! Eighty pounds! Yes, you read that correctly. One could certainly say I live a remarkably sweet life, filled with the delightful aromas and tastes of homemade desserts.
And honestly, this year, I’m fully prepared to surpass that impressive figure. You might wonder, who exactly is consuming all this sugar? It’s my loving, sugar-obsessed “minions” – a term I affectionately use for my family and friends who eagerly devour every sweet creation without a single complaint. Well, that’s a slight exaggeration. I do occasionally hear murmurs like, “Oh, my waistline!” or a dramatic, “You’re going to be the end of me, Jennie!” Yet, these declarations are almost always uttered through a mouth full of cookies, followed by a blissful silence as they reach for another. It’s a charming facade, really. One moment, they’re feigning resistance, and the next, I glance over, and all the cookie cups are magically GONE! Their disappearance is truly astonishing every single time.
Dixie Crystals has been a cornerstone of American kitchens since 1917, consistently manufacturing all-natural, non-GMO pure cane sugar. Their unwavering commitment to quality ensures that their sugar is entirely free from chemicals, preservatives, and gluten, making it a trusted choice for discerning bakers. As the South’s preferred brand for high-quality sugar and sweeteners, Dixie Crystals stands out for its exceptional purity and consistent performance in baking. To delve deeper into the fascinating world of sugar and discover more about their extensive range of products, be sure to explore their incredibly informative Sugar 101 section. It’s a fantastic resource for anyone passionate about baking.
For these magnificent cookie cups, I opted for a thoughtful combination of light brown sugar and granulated sugar. This choice is no accident; brown sugar is an absolute hero in baking. It not only contributes a profound sweetness but also infuses baked goods with unparalleled moisture, resulting in that desirable soft, tender crumb. If I were ever forced to choose just one type of sugar for all my baking endeavors, brown sugar would undoubtedly be my top pick. Its unique composition delivers a rich, sweet, and subtly caramel-like flavor that perfectly complements the butterscotch and chocolate in this recipe. Crucially, it’s the secret ingredient behind the soft, incredibly gooey center that makes these cookie cups so utterly irresistible.
It’s challenging to adequately convey just how sublime these cookie cups truly taste, but I’m certainly going to try my best to paint a vivid picture for you.
The true magic unfolds the moment you bite through their deliciously crispy exterior, yielding to a symphony of flavors and textures within. Sweet, melted butterscotch chips meld harmoniously with generous pools of warm, gooey caramel and rich milk chocolate. This exquisite trio creates a velvety, soft, and almost impossibly gooey center that will undoubtedly send your mouth into fits of sweet ecstasy. Each bite is a delightful contrast, offering both a satisfying crunch and an unbelievably tender, melt-in-your-mouth experience that is truly unparalleled.
My colleagues at work, who are always my most honest critics, specifically asked me to relay their enthusiastic feedback to you, my dear readers. And I quote directly: “Oh my gah, these are amazing!” There you have it – a testament from a discerning crowd. I honestly believe every single person couldn’t resist indulging and splurging on at least two of these heavenly treats. I even caught one of them cleverly hiding an extra cookie cup in her purse, clearly planning to savor it later as a luxurious after-dinner snack. That, my friends, is the ultimate endorsement!
For an abundance of sweet inspiration, tantalizing recipes, and helpful baking tips, make sure to follow Dixie Crystals on their various social media platforms. You can connect with them on Facebook, Pinterest, Instagram, and Twitter. They’re a fantastic resource for any home baker looking to elevate their dessert game!
Do you pride yourself on having an award-winning brownie recipe? If so, now is your chance to shine! Enter your exceptional brownie creation in the prestigious Dixie Crystal Brownie Dessert Contest. This incredible opportunity offers you the chance to win exciting cash prizes and, even better, an all-access pass to the highly anticipated Food & Wine Conference in sunny Orlando, Florida. Mark your calendars: the contest will run from March 30th through June 27, 2014. Don’t miss out on showcasing your baking talent!
Butterscotch Chocolate Caramel Cookie Cups
Indulge in these rich, buttery cookie cups, featuring a perfectly thick and chewy texture, generously filled with a luscious, gooey caramel and irresistible melted butterscotch center. An absolute treat for any dessert lover!
Yield: 12 decadent cookie cups
Total Time: 2 hours 28 minutes
Prep Time: 2 hours 10 minutes (includes chilling time for optimal texture)
Cook Time: 17-18 minutes
Ingredients:
1 stick (1/2 cup) unsalted butter, softened to room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar (like Dixie Crystals for best results)
1 large egg
1 large egg yolk (for extra richness and chewiness)
2 teaspoons pure vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 (8-ounce) bag mini chocolate covered caramels (such as Rolo minis, unwrapped)
1/2 cup butterscotch chips
Directions:
1. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with an electric hand mixer, cream together the softened butter and both sugars (brown and granulated) on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about 3 minutes, ensuring a well-aerated base for your cookies.
2. Stop the mixer and scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Add the whole egg, egg yolk, and vanilla extract. Mix again on medium speed until all ingredients are thoroughly combined and smooth, scraping the bowl once more if needed.
3. In a separate small bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This step helps distribute the leavening agents evenly throughout the dough.
4. With the mixer on low speed, gradually add the dry flour mixture to the wet butter mixture. Mix only until just combined. Be careful not to overmix, as this can lead to tough cookies. Scrape down the sides of the bowl one last time and give the dough one final gentle mix.
5. Gently fold in the unwrapped mini chocolate covered caramels and butterscotch chips using a spatula. Ensure they are evenly distributed throughout the cookie dough. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours. This chilling step is crucial for preventing spread and developing richer flavors.
6. Once the dough is chilled, preheat your oven to 350 degrees F (175 degrees C). Generously spray a standard 12-cup muffin tin with a good quality non-stick cooking spray. I emphasize “generously” because the melting caramels have a tendency to leak and stick to the bottom of the tin, making removal tricky. Using a small cookie scoop or your hands, fill each muffin cup approximately 3/4 of the way full with the cookie dough.
7. Bake for 17-18 minutes, or until the edges of your cookie cups are beautifully golden brown and the centers are still slightly soft. The exact baking time may vary depending on your oven.
8. Allow the baked cookie cups to cool in the muffin tin for at least 10 minutes. This is important to help them set and prevent them from breaking. Using a butter knife or a small offset spatula, carefully go around the edges of each cookie cup to loosen them from the tin. Gently pop each cup out by sliding your knife or spatula under them to release them completely from the bottom of the pan. Transfer them to a wire rack to cool completely.
9. Store these delightful cookie cups in an airtight container at room temperature for up to 7 days. For that “fresh out of the oven” warmth and an extra gooey, melted center, simply reheat individual cookie cups in the microwave for about 10-15 seconds before serving. Enjoy!
All images and text ©One Sweet Mess.
Don’t forget to check out these other delectable #SundaySupper springtime treats:
- Blueberry Buckle Coffee Cake by Neighborfood
- Butterscotch Chocolate Caramel Cookie Cups by The Messy Baker
- Chewy Lemon Sugar Cookies by Alida’s Kitchen
- Coconut Lime Meltaway Cookie Bars by Chocolate Moosey
- Flan in Moscato Wine Sauce by Family Foodie
- Fresh Strawberry Tartlets by That Skinny Chick Can Bake
- Gluten-Free Deep Dish Carrot Cakes for Two by Cupcakes & Kale Chips
- Hazelnut Chocolate Chip Bundt by In The Kitchen With KP
- Lemon Cornmeal Sandwich Cookies by girlichef
- Lemon Roulade by Hezzi-D’s Books and Cooks
- Lime Sugar Cookies by Magnolia Days
- Meyer Lemon Bars with Poppyseed Crust by Foxes Love Lemons
- Meyer Lemon Cheesecake Bars by The Girl In The Little Red Kitchen
- Mixed Berry Crumble by The Dinner-Mom
- No-Bake Banana Split Dessert Cups by The Weekend Gourmet
- Poached Pear Bread by Momma’s Meals
- Springtime French Macarons by Hip Foodie Mom
- Strawberry Cheesecake Bites by Supper For A Steal
- Strawberry Lemonade Cupcakes by The Foodie Army Wife
- Strawberry Rhubarb Upside Down Cake by Cindy’s Recipes and Writings
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This post is sponsored by Dixie Crystals. All opinions and the sweet enthusiasm for these cookie cups are entirely my own.