Caramel Hot Fudge Cookie Cups (Video) (2024)

5 from 1 vote

Cookie Cups;

• ▢ 1 Cup Butter, Softened (210g)
• ▢ ¾ Cup Brown Sugar (150g)
• ▢ ⅔ Cup White Sugar (140g)
• ▢ 2 Large Eggs
• ▢ 1 Tbsp. Vanilla Extract
• ▢ 3 and ½ Cups All Purpose Flour (435g)
• ▢ ¼ teaspoon Salt
• ▢ 1 teaspoon Baking Soda
• ▢ 1 and ½ Cups Chocolate Chips (270g)

Caramel;

• ▢ ½ Tin Condensed Milk (200g)
• ▢ 2 Tbsp. Butter (20g)
• ▢ 2 Tbsp. Golden Syrup (45g)
• ▢ 2 Tbsp. Brown Sugar (30g)

Hot Fudge Sauce;

• ▢ 2 Tbsp. Golden Syrup (45g)
• ▢ ¾ Cup Dark Chocolate (150g)
• ▢ ¼ Cup Butter (55g)
• ▢ ¼ Cup Milk

Metric - US Conventional

• First make the caramel.

• Place the ingredients in a saucepan over a medium heat.

• Stir and wait for the butter and brown sugar to dissolve.

• Bring it nearly to the boil then remove from the heat. Allow it to cool while you make the hot fudge chocolate sauce.

• Place the golden syrup, dark chocolate, butter and milk in a saucepan over a low heat and melt together.

  See Also

  Easy Classic No Bake Cookies Recipe | Practically Homemade

• Set aside while you make the cookie dough.

• Preheat the oven to 180°C (350°F) and grease a muffin tin thoroughly.

• With an electric mixer, beat the softened butter until creamy and add the two sugars creaming together.

• Add the eggs one at a time beating well in between. Add the vanilla extract.

• In a separate bowl, mix the flour, salt and baking soda together.

• Add the flour mixture to the wet ingredients in batches. The batter will be quite stiff.

• Add the chocolate chips and stir in.

• Press two thirds of the cookie dough in the base and up the sides of each muffin case.

• Pour in around about two tablespoons of hot fudge sauce in each cookie cup.

• Top with a heaped tablespoon of the caramel sauce.

• Flatten the rest of the cookie dough and top each cookie cup.

• Bake for 12-15 minutes or until the tops and sides are golden and firm to the touch.

• Allow them to cool in the muffin tray before removing them.