Caramel Sea Salt Cookie Cups

AuthorBryanCategory
Rating

Although these were a little difficult to make they turned out to be one of our favorite cookie creations, they truly taste amazing!

Yields12 Servings
Prep Time30 minsCook Time9 minsTotal Time39 mins

Ingredients
  cup brown sugar
  cup granulated sugar
 ½ cup butter, softened
 ½ tsp vanilla extract
 1 egg
 1 cup all purpose flour
 ½ tsp baking soda
 ¼ tsp kosher salt
 1 tsp sea salt
 ½ cup caramel bites
 ½ cup pecans, crushed

1

Gather all of your ingredients and preheat the oven to 375 degrees.

2

In a medium sized bowl blend the sugars, butter, vanilla, and egg.

3

Next stir in the flour, baking soda, and kosher salt. The dough should become a thick consistency.

4

Chop the caramel and crush the pecans then fold into your cookie batter.

5

Salt your muffin pan lightly with sea salt, roll your cookie dough into 1 1/2 inch balls, place them into the pan and lightly salt again. Bake for 8-9 minutes. (Pro tip: Using a silicone muffin pan is ideal as the melted caramel gets very sticky and greasing a metal pan or using paper liners isn’t guaranteed to do the trick.)

6

After baking let the pan cool for about 10 minutes on the counter. Next place the entire muffin pan on a cooling rack and place in the freezer for 20 minutes so the fat from the butter, pecans, and caramel will solidify before serving.

Ingredients

Ingredients
  cup brown sugar
  cup granulated sugar
 ½ cup butter, softened
 ½ tsp vanilla extract
 1 egg
 1 cup all purpose flour
 ½ tsp baking soda
 ¼ tsp kosher salt
 1 tsp sea salt
 ½ cup caramel bites
 ½ cup pecans, crushed

Directions

1

Gather all of your ingredients and preheat the oven to 375 degrees.

2

In a medium sized bowl blend the sugars, butter, vanilla, and egg.

3

Next stir in the flour, baking soda, and kosher salt. The dough should become a thick consistency.

4

Chop the caramel and crush the pecans then fold into your cookie batter.

5

Salt your muffin pan lightly with sea salt, roll your cookie dough into 1 1/2 inch balls, place them into the pan and lightly salt again. Bake for 8-9 minutes. (Pro tip: Using a silicone muffin pan is ideal as the melted caramel gets very sticky and greasing a metal pan or using paper liners isn’t guaranteed to do the trick.)

6

After baking let the pan cool for about 10 minutes on the counter. Next place the entire muffin pan on a cooling rack and place in the freezer for 20 minutes so the fat from the butter, pecans, and caramel will solidify before serving.

Caramel Sea Salt Cookie Cups

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.