These little cookie cups are just so cute and also ideal size, as they are very rich.

I brought some Jude’s Salted Caramel and had seen many cookie cups on Instagram and thought this would make the perfect filling.

After researching a bit on how to make these, there were two options; one was to mould them around in the muffin tin cavity or the other was to make a ball and place it in the muffin tin cavity and then mould it once they came out the oven. I tried both methods, and even though I moulded it around the cavity and it came out a bit puffy and I still had to mould it once it was out of the oven. This method gave me a better result, I found it was more crispy and had a better finish. It was a bit of a faff and took a bit of time to do them but the more you do, the easier it got, so be patient!

I added chocolate chunks to the cups, just so it was more luxurious and who doesn’t like more chocolate? in most recipes they didn’t but you have to remember to cut them into small pieces as it’s hard to mould them into the muffin cups. You could do this without the chocolate chips too if you prefer.

I used a mini push up tin but you could use a normal muffin tin, the silicone ones would also work.

Mini Salted Millionaire Cookie Cups

Oozey Salted Caramel and Chocolate Mini Cookie Cups
Prep Time 1 day
Cook Time 9 minutes


  • 100 g Sugar
  • 165 g Brown sugar
  • 115 g Melted butter
  • 1 Egg
  • 1 tsp Vanilla extract
  • 155 g flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 100 g finely chopped chocolate chunks


  • 1 jar Jude's Caramel Sauce
  • 30-50 g Chocolate (dark or milk)
  • flakey sea saly optional


  • 1. In a large bowl, whisk together the sugars, salt, and butter until it forms a thick paste with no lumps. Then egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
    3. In another bowl, sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix).
    4. Fold in the chocolate chunks, then chill the dough overnight. Or for a good few hours.
    5. To make the cookie cups, preheat the oven to 175°C. Spray each mould really well with oil spray, make sure you don't miss this step.*
    6. Grab a ball of cookie dough, make a ball, squish it to make a patty try to mould it around the cup.
    7. Repeat the process then bake for 9 mins or longer if your using a muffin tin 10-12 mins. They should look crispy around the edges. The cookie cups might rise, if so, as soon as they're out the oven work quickly to press them down with the back of a teaspoon**.
    8. Leave to cool completely, once cooled use a knife to go around the edge of the cookie cup and then pull them out.
    9. Add a teaspoon of the caramel sauce. Leave to cool in the fridge.
    10. Melt the chocolate in the microwave for 30 second bursts and stir. Once completelt melted top off the cookie cups with chocolate and as a option add more flakey salt.


* Don’t forget this step it’s really important! Make sure each cup is greased very well.
** You have to work quickly as cookies will get crispy and hard and you won’t be able to mould when they’re cold.