Get ready to fall in love with the perfect bite-sized indulgence — Salted Caramel Dulce de Leche Cookie Cups! These irresistible treats feature soft, buttery cookie cups filled with silky dulce de leche, topped with rich caramel drizzle, and finished with a sprinkle of flaky sea salt.

They’re sweet, salty, gooey, and utterly addictive — everything a dessert lover could dream of. Perfect for holidays, parties, or when you just want to impress your taste buds with a bakery-worthy delight made right at home.

🌟 Why You’ll Love This Recipe

✅ Sweet & salty balance – Buttery cookie, creamy filling, and a pop of sea salt perfection.
✅ Easy to make – Simple ingredients, no complicated steps.
✅ Gooey caramel center – Each bite oozes with luscious dulce de leche.
✅ Perfect for gifting or parties – Cute, bite-sized, and crowd-pleasing!

🥣 Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar

1 large egg
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour

½ teaspoon baking soda
¼ teaspoon salt

🍮 For the Filling & Topping

1 cup dulce de leche (store-bought or homemade)

½ cup soft caramel sauce (optional for drizzling)
Flaky sea salt, for garnish
Chocolate shavings or toffee bits (optional, for extra flair)

👩‍🍳 Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C).
Lightly grease a mini muffin tin or line with nonstick spray.

In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add egg and vanilla extract, mixing until smooth.

In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until combined.

🍪 The dough should be soft but not sticky. If it feels too soft, chill it for 10–15 minutes before shaping.

Scoop about 1 tablespoon of dough into each muffin cup.

Press the dough gently into the bottom and up the sides, forming a small well in the center.
Bake for 10–12 minutes, or until edges are golden brown.

Step 4: Shape the Cups

As soon as the cookie cups come out of the oven, use the back of a spoon or a small tart press to gently press down the center of each cookie to create a deeper well.
Let them cool completely in the pan before removing — this helps them keep their shape.

Step 5: Fill with Dulce de Leche

Once cooled, spoon or pipe dulce de leche into each cookie cup.
You can warm it slightly in the microwave (10–15 seconds) to make it easier to spread.

Step 6: Add the Toppings

Drizzle the tops with caramel sauce, then sprinkle lightly with flaky sea salt.
For extra flair, add chocolate shavings, toffee bits, or a light dusting of cocoa powder.

🍫 Optional Variations

✨ Chocolate Lovers: Add mini chocolate chips to the cookie dough before baking.
✨ Nutty Twist: Top with chopped pecans or almonds for crunch.
✨ Double Caramel Dream: Mix a bit of caramel sauce directly into the cookie dough.
✨ Holiday Edition: Add a hint of cinnamon or espresso powder to the dough for seasonal warmth.

🧊 Storage

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 1 week — best served slightly warmed.
Freezer: Freeze unfrosted cookie cups for up to 2 months. Thaw before filling.

🍽️ Serving Suggestions

These Salted Caramel Dulce de Leche Cookie Cups are the perfect treat for:

Dessert buffets or party trays 🍬
Holiday cookie swaps 🎄

Coffee or tea time ☕
Edible gifts wrapped in cute boxes 🎁

Warm them up slightly before serving for an extra gooey caramel experience!

💡 Tips for Success

✨ Don’t overbake – slightly underdone cookie cups stay soft and chewy.
✨ Use dulce de leche (not plain caramel) for a deeper, creamier flavor.
✨ Sprinkle the salt right after drizzling caramel so it sticks perfectly.
✨ Use a nonstick mini muffin pan or silicone mold for easy release.

❤️ Final Thoughts

These Salted Caramel Dulce de Leche Cookie Cups are pure decadence in every bite — buttery, gooey, and irresistibly sweet with that perfect kiss of salt. They look elegant, taste divine, and come together surprisingly easily.

Whether you’re making them for a holiday dessert platter or just treating yourself, they’re the kind of cookies that make everyone say, “Wow, did you really make these?” 😍

🍪 Salted Caramel Dulce de Leche Cookie Cups

Author: WAFA LI

Print Recipe

Ingredients

For the cookie cups:
• ½ cup (1 stick) unsalted butter, softened (or vegan butter)
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ¼ tsp salt

For the filling:
• ½ cup dulce de leche (store-bought or homemade)
• 1–2 tbsp heavy cream or milk (to thin if needed)
• Flaky sea salt (for topping)

Instructions

Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin or use liners.

Make the dough: In a large bowl, beat butter and both sugars until light and fluffy (2–3 minutes). Mix in egg yolk and vanilla. Gradually add flour and salt, mixing until just combined.
Roll dough into 24 small balls. Press each into the bottom of the muffin cups, forming a shallow cup (use a tiny spoon or your finger).
Bake 10–12 minutes, until edges are golden. Let cool slightly in the pan.

Fill the cups: Spoon or pipe dulce de leche into each warm cookie cup. If too thick, stir in cream 1 tsp at a time.
Sprinkle lightly with flaky sea salt.
Let cool completely before removing—this helps them hold their shape.

✨ Perfect for:
• Holiday dessert trays
• Gift boxes
• Special occasion treats

💡 Make ahead: Store in an airtight container at room temp for up to 3 days. Add salt just before serving.

PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 12 mins , Total Time : 40 mins , Servings : 24 cookie cups , Calories : 90 per cup , Net Carbs: 11g , Fats: 5g , Protein: 1g