Oh my goodness, let me tell you about these caramel drizzled shortbread cookie cups! They’re like little bites of heaven with a rich buttery flavor that just melts in your mouth. I remember the first time I made these for a family gathering—everyone was raving about them! The combination of the crispy shortbread with gooey caramel and a touch of chocolate on top is simply irresistible. Plus, they’re ridiculously easy to whip up! Trust me, once you try these, they’ll become your go-to dessert for any occasion. Whether it’s a birthday party or just a cozy night in, these cookie cups will definitely steal the show!
Ingredients List
To whip up these delightful caramel drizzled shortbread cookie cups, you’ll need a few simple ingredients that come together beautifully. Here’s what you’ll need:
- 1 cup unsalted butter, softened (make sure it’s nice and creamy for that perfect texture)
- 1/2 cup powdered sugar (this adds just the right sweetness without being too heavy)
- 2 cups all-purpose flour (don’t skimp on the sifting for a lighter cookie)
- 1/4 teaspoon salt (it enhances all those yummy flavors)
- 1 cup caramel sauce (homemade or store-bought—whatever you prefer!)
- 1/2 cup chocolate chips (because chocolate makes everything better, right?)
Gather these ingredients, and you’re on your way to creating something truly special!
How to Prepare Instructions
Now, let’s get to the fun part—making those scrumptious caramel drizzled shortbread cookie cups! Follow these steps, and you’ll have a delightful treat ready to impress in no time.
Step-by-Step Baking Process
- First things first, preheat your oven to 350°F (175°C). This will ensure your cookie cups bake evenly and come out perfectly golden.
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until it’s light and fluffy. This usually takes about 2-3 minutes, so be patient—it’s worth it!
- Next, add the all-purpose flour and salt to the mixture. Mix until everything is just combined. Don’t overdo it—overmixing can lead to tough cookie cups!
- Now comes the fun part: take your dough and press it into a greased muffin tin, forming small cups. Make sure the dough is even at the bottom and up the sides. A little tip: using your fingers works well, and you can also use a small measuring cup to help shape them.
- Bake those beauties in the preheated oven for about 12-15 minutes, or until they’re lightly golden around the edges. You’ll want to keep an eye on them, as ovens can vary!
- Once they’re baked, let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up nicely.
- Once cooled, fill each cup generously with caramel sauce, letting it pool in the center. Wow, just thinking about it makes my mouth water!
- Finally, melt your chocolate chips and drizzle them over the caramel. You can use a spoon or a piping bag for a more elegant look. And there you have it—pure bliss!
Tips for Perfect Cookie Cups
- Make sure your butter is truly softened—it should be at room temperature so it blends easily with the sugar.
- Press the dough firmly into the muffin tin to create sturdy cups that hold their shape.
- If you’re using store-bought caramel, warm it slightly in the microwave to make it easier to pour.
- For an extra touch of flavor, sprinkle a little sea salt on top of the chocolate drizzle before it sets. It adds a beautiful contrast to the sweetness!
- Don’t be afraid to experiment! You can swap the chocolate chips for chopped nuts or even add a sprinkle of cinnamon into the dough for a warm twist.
Nutritional Information
Each of these delightful caramel drizzled shortbread cookie cups packs a punch of flavor while being surprisingly manageable on the calorie front. For one cookie cup, you can expect approximately 150 calories, with about 10g of sugar and 8g of fat. This is just an estimate based on typical values, so keep in mind that your exact numbers may vary a bit depending on your specific ingredients. Enjoying these treats in moderation will surely bring you joy without the guilt!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for any skill level!
- Rich, buttery flavor combined with gooey caramel and chocolate.
- Great for special occasions or just a cozy night in.
- Customizable with toppings like sea salt or nuts.
- Impressive presentation that will wow your friends and family!
FAQ Section
Got questions about making these scrumptious caramel drizzled shortbread cookie cups? Don’t worry, I’ve got you covered! Here are some common inquiries I get:
Can I use margarine instead of butter? Absolutely! While I always opt for unsalted butter for that rich flavor, margarine can work in a pinch. Just make sure it’s softened, too!
What if I don’t have caramel sauce? No problem! You can easily make your own by melting sugar until it turns golden brown and then adding cream. Or, you can use a mix of sweetened condensed milk and butter for a quick fix!
How should I store leftover cookie cups? Keep them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them, but they’re best enjoyed fresh!
Can I customize the filling? Definitely! Feel free to swap out the caramel for other fillings like dulce de leche or even a fruit jam for a different flavor experience. Get creative!
Can I freeze these cookie cups? Yes! Just make sure they are completely cool, then store them in a freezer-safe container. They should stay good for about a month. Thaw them in the fridge when you’re ready to enjoy!
Ingredient Notes/Substitutions
If you need to make some adjustments to the ingredients for these caramel drizzled shortbread cookie cups, I’ve got you covered! For a dairy-free option, you can swap the unsalted butter for a plant-based butter substitute. Just make sure it’s softened for easy mixing. If you’re aiming for a gluten-free treat, try using a gluten-free all-purpose flour blend; this works surprisingly well in the cookie cups!
Also, if you want to cut down on sugar, you can use a sugar substitute like erythritol or coconut sugar. Just keep in mind that it may alter the texture slightly. Feel free to play around with these options to make the recipe work for you!
Storage & Reheating Instructions
To keep your delicious caramel drizzled shortbread cookie cups fresh, store them in an airtight container at room temperature for up to 3 days. I find they taste best when enjoyed within the first couple of days, but if you have leftovers, that’s the way to go! If you need to keep them longer, you can pop them in the fridge for about a week. Just remember, they’ll be a bit firmer when chilled.
If you want to enjoy them warm, simply reheat them in the microwave for about 10-15 seconds. This will soften the caramel and give that delightful gooeyness again! Just don’t overdo it, or you might end up with a melted mess!
Print
Caramel Drizzled Shortbread Cookie Cups in 7 Easy Steps
- Total Time: 35 minutes
- Yield: 12 cookie cups 1x
- Diet: Vegetarian
Description
Delicious shortbread cookie cups topped with rich caramel.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup caramel sauce
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and powdered sugar together until smooth.
- Add the flour and salt, mixing until combined.
- Press the dough into a greased muffin tin to form cups.
- Bake for 12-15 minutes until lightly golden.
- Let cool, then fill each cup with caramel sauce.
- Drizzle melted chocolate over the caramel.
Notes
- Use homemade or store-bought caramel sauce.
- Store in an airtight container for up to 3 days.
- Consider adding sea salt on top for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: caramel drizzled shortbread cookie cups
