Caramel cookie cups

What decadent treat these are, you really can’t beat cookie cups oozing with caramel! I eating mine warm with an extra drizzle of caramel sauce.

I opted to use oat flour in this recipe as I know some people still can’t find this in the shops but you can use plain flour too.

Caramel cookie cups

Recipe by Sarah's Healthy KitchenCourse: snacksDifficulty: medium


Prep time


Cooking time





Caramel cookie cups


  • 60g unsalted butter

  • 90g light brown sugar

  • 1 medium egg

  • 1 tsp vanilla extract

  • 150g oat flour (rolled oats blitzed into a flour)

  • 1/2 tsp bicarbonate soda

  • 75g dark chocolate chips

  • 60g carnation caramel

  • Pinch of salt


  • Preheat oven to 160°c and grease a 6 hole muffin tin.
  • Melt the butter then add to a bowl with the sugar and beat with an electric whisk for a couple of minutes. Then add the egg and vanilla extract and whisk again until combined.
  • Add the oat flour, bicarb, salt and chocolate chips and fold the mixture until combined.
  • Remove 1/4 of the dough and place to one side to make the lids. Split the remaining dough into 6 even balls. Press each one into the prepared tin, using your fingers to mould the dough up the sides.
  • Place a tsp of caramel into each cup. Then finally split the remaining dough into 6 even balls again and shape each one into a to make a lid for each cookie cup. Press each lid onto the cookie cup to seal the edges.
  • Bake for 10-12 minutes. Leave to cool fully in the tin before removing. Carefully run a knife round the edge of each cup to remove.


  • Oat flour can be made by placing rolled oats in a blender and blitzing until a fine flour forms.
  • These can be re heated for 10-15 seconds in the microwave.

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