I’M BACK! Hi everyone! Sorry again for the long break here at Sweet Menu, but I’m glad to report things are back on track. If you have been missing your sweet-tooth fix, then you’ll be pleased to know I have returned with a recipe that will knock your socks off!
I am bursting with excitement because these cookie cups are unbelievably good. Featuring a buttery dough filled with gooey caramel and a secret surprise of white chocolate, they are a cookie lovers delight.
As I mentioned in my last post, there has been a little bit of drama in my life over the past few weeks. Well it’s safe to say, I have a camera back in my hands, a working laptop with Photoshop and more Cookie Cups than I know what to do with.
Even though I have only been blogging for the best part of this year, it was surprisingly hard to just stop. I missed it a lot and while I kept baking, I had so many, ‘Oh I just want to share this moment’ moments. One of the plus sides was I could dig in straight away without having to take the perfect photo first!
There seems to be a bit of a cookie theme on this blog but I just can’t help myself. I mean look at these sweet cookie cups, filled to the brim with salted caramel, with a secret stash of white chocolate hidden inside. It’s like a little piece of heaven.
The cookie cups themselves are really fun to make and will impress any cookie lover, plus you could fill them with almost anything. Cancel your plans and make these pronto!
Caramel White Chocolate Cookie Cups
Makes approximately 20 cookie cups
100 grams (1/4 cup + 3 tablespoons) unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup caster sugar
1 teaspoon vanilla extract
1 large egg
1 and 1/4 cup plain flour
1/2 teaspoon baking soda
20 white chocolate melts or white chocolate pieces
20 teaspoons caramel sauce (homemade or store bought)
A teaspoon or two of salt
Lightly grease a mini muffin tin with a little butter or a quick spray of cooking oil and set aside. In a large mixing bowl, add the butter and sugars and beat with an electric beater until combined. Add the vanilla and the egg and beat until mixture is creamy and smooth. Sift in the flour and baking soda and stir using a wooden spoon or spatula. Cover with plastic wrap and chill dough for 1 hour.
Preheat the oven to 180 degrees (360 F). Using your hands, roll small balls of the dough and place each one into the mini muffin tin. Continue until you run out of dough and have filled approximately 20 mini muffin holes. Gently press down with your fingers so the dough fills the cavity and has a flat top. Then grab a rolling pin lightly dusted with flour or similar and press down and twist on top of the dough to create a hole in the middle of each cookie.
Place tray in the oven for approximately 8-10 minutes or until cookies turn golden brown. Remove from the oven. At this point, the cookie will have puffed up quite a bit, so grab your rolling pin again and very gently reinforce the hole in the middle of each cookie. Set aside to cool for 10 minutes and then gently remove from the tray and place onto a cooling wire rack. It’s ok if the cookies appear really soft, especially in the middle, as they will firm up when they cool.
Once the cookies have cooled, place a piece of white chocolate into each one, before covering with caramel sauce and sprinkling with salt. These cookie cups are best enjoyed straight away but will keep for 1-2 days in an airtight container.