Butterscotch Chocolate Caramel Cookie Cups ~ #SundaySupper

Butterscotch and chocolate caramel loaded cookie cups. Soft. Gooey. Addictive.

Get ready to have your mind blown, because these Butterscotch Chocolate Caramel Cookie Cups are dripping with gooey caramel and sweet, melty butterscotch chips. I think this is one of the best recipes to come out of my oven yet. They’re that good!

Today the #SundaySupper team is celebrating springtime treats with Dixie Crystals.

My website thrives on sugar, with butter and flour coming in at a close second. I once calculated how much sugar I go through in a year. You wont believe it when I tell you. Okay, maybe you will. Eighty pounds! You could say that I live the sweet life.

This year I’ll be surpassing that number, for sure. Who eats all of this sugar? My sugar-loving minions. They gobble it up without complaint. Okay, so that’s a lie. I get a lot of “Blah blah blah, my waistline” and “You’re killing me, Jennie.” Of course, all of this gibber jabber is happening with a mouth full of cookies. They put on this fake façade and the next thing you know, I look over and all of the cookies are gone. Gone!

Dixie Crystals has been manufacturing all natural, non-GMO pure can sugar since 1917. Their sugar is chemical, preservative, and gluten-free. They’re the South’s choice for high-quality sugar and sweeteners. Check out their Sugar 101 section for more information about their sugar products.

I used a combination of light brown sugar and granulated sugar in this recipe. Brown sugar sweetens and provides moisture to any baked good. If I could only use one type of sugar in my baked goods, I would choose brown sugar. It provides a sweet, caramel flavor and creates the soft, gooey center of this cookie cup.

I can not express how good these cookie cups taste, but I’m going to give it a try.

The tastebud magic happens when you break through the deliciously crispy exterior. Sweet, melted butterscotch chips mingle with pools of gooey caramel and milk chocolate. Their soft, almost gooey center will send your mouth into fits of sweet ecstasy.

The gals at work asked me to relay a message to my readers. This is a direct quote, “Oh my gah, these are amazing.” There you have it. I think every single person splurged and ate two. One of them hid one in her purse to take home for an after-dinner snack.

For more sweet inspiration, you can follow Dixie Crystals on Facebook, Pinterest, Instagram, and Twitter.

Do you have an award-winning brownie recipe? If so, enter your recipe in the Dixie Crystal Brownie Dessert Contest for a chance to win cash prizes and an all-access pass to the Food & Wine Conference in Orlando, Florida. The contest will run from March 30^th through June 27, 2014.

Print Recipe

Butterscotch Chocolate Caramel Cookie Cups

Thick, buttery cookies cups with a gooey caramel and melted butterscotch center.

Yield: 12 cookie cups

Total Time: 2 hours 28 minutes

Prep Time: 2 hours 10 minutes

Cook Time: 17-18 minutes

Ingredients:

1 stick unsalted butter, at room-temperature

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

1 egg yolk

2 teaspoons 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

1/2 cup butterscotch chips

Directions:

In the bowl of a stand mixer attached with the paddle attachment, cream butter and sugars until light and fluffy, about 3 minutes.

Scrap down the bowl and add egg, egg yolk, and vanilla. Mix until thoroughly combined.

In a small bowl, whisk together flour, baking soda, and salt.

On low speed, add the flour mixture to the butter mixture. Mix until just combined. Scrap down the sides of the bowl and give the dough one more mix.

Stir in chocolate covered caramels and butterscotch chips. Cover the dough and refrigerate for at least 2 hours.

Preheat the oven to 35o degrees F. Generously spray a muffin tin with non-stick cooking spray. I say generously, because some of the caramels tend to leak out of the cups and stick to the bottom of the tin. Fill each tin 3/4 of the way full with your cookie dough. Bake for 17-18 minutes, or until your cups are golden brown on top.

Allow the cups to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Using a butter knife or small offset spatula, go around each tin to loosen the cookie cups. Gently pop each cup out by sliding your knife or spatula under the cups to release them from the bottom of the pan.

Store in an airtight container for up t 7 days. Reheat the cups in the microwave for 10 seconds to get that fresh out of the oven warmth and melted gooey center.

All images and text ©One Sweet Mess.

Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!

Don’t forget to check out the other #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 are my own.