I don’t know why I do this to myself. I convince myself that it’s “for the blog…”. But then I’m left eating 42 caramel filled cookie cups. A hardship, I know. The Husband and I are complete opposites when it comes to caramel. As much as he hates it, I adore it. And I mean, adore it. Anything with caramel in it attracts my attention. You could slap it over some fish and chips and I’d have a go. I basically made this recipe so I could lick out the pan afterwards. Seriously. I made 42 caramel filled cookie cups pretty much for me. There’s a problem there somewhere.
But these are so worth it. Even the day I managed to eat 5 (that’s over 1000 calories, I did the maths) can’t detract from the fact that these were worth it. Millionaires shortbread is my most favourite traybake. Ever. So to transfer the caramel and chocolate topping into a cookie cup, a wonderful bitesized morsel of deliciousness, seemed like the best idea ever. And it wasn’t far off. Next time I’ll just plan to get rid of them better so I’m not left eating all the cookie cups….
These are based on the same cookie base as my Nutella Cookie Cups. You can pretty much fill them with anything.
For the Cookie Cups:
220g unsalted butter, softened
200g granulated sugar
220g brown sugar
2 tsp vanilla extract
380g plain flour
1 tsp baking powder
1/2 tsp salt
1. Preheat your oven to 160°C (fan)/350°F/Gas 4.
2. Cream the butter and both sugars together in a bowl. Beat this for a couple of minutes until the mixture lightens slightly.
3. Beat in the eggs, and then the vanilla until completely incorporated.
4. Add in the flour, baking powder and salt, and mix in thoroughly.
5. Take small spoonfuls of the mixture and roll it into balls before placing them into a mini muffin tray (this gets a bit messy).
I used both a silicone mini muffin tray, and a metal one. I’d strongly recommend using a silicone one. Despite buttering the metal tray thoroughly, the cookie cups didn’t exactly come out easily:
(*sob *sob – I still ate them the same though. No waste. Ever)
6. Pop the trays in the oven for 10-12 minutes, until the edges are just beginning to brown. Take them out, leave them for a couple of minutes, then make the holes in the middle of each cookie using an appropriate device – I used the bottom of an ice-cream scoop as it was nicely rounded. Just find something slightly smaller than the cookies. Don’t use your fingers. They will burn. It will hurt.
Some of my cookies towards the centre of the trays were still very soft in the middle. Don’t worry, they’ll harden up as they cool.
Caramel & Topping
150g unsalted butter
150g brown sugar
1 tin of condensed milk (approx. 400g)
200g milk chocolate
I used soft dark brown sugar this time, because that’s what I had (call it bad-planning). This resulted in quite a dark caramel. If you’d prefer a lighter caramel use soft light brown sugar, same quantities.
1. Gently melt the butter and sugar in a pan over a low heat.
2. Once melted, add the condensed milk and bring gently to the boil (don’t rush this). Once it has come to the boil, let it continue to gently boil for around 5 minutes, until the caramel deepens in colour and looks thick and ‘caramelly’.
3. Take the pan off the heat and leave to cool slightly for a few minutes.
4. Fill your cookie cups up to the tops with the caramel, being careful not to burn yourself (especially your tongue as you try to lick the spoon…or is that just me…?).
5. Melt the milk chocolate, either in the microwave (30 second bursts, stirring in between) or in a bowl over a pan of simmering water.
6. Top the cookie cups with the chocolate, and either leave to set, or refrigerate to harden.
7. Remove the cookie cups from the tray and serve.