Easy to make sugar cookie cups topped with cannoli filling & drizzled with caramel & sprinkled with salt make these Salted Caramel Sugar Cookie Cups. YUMMY!
Salted Caramel Sugar Cookie Cups
Oh my, salted caramel has become my new obsession. I can’t seem to get enough of it. It’s so rich & decadent. That salt cuts the sweet of the caramel ever so perfectly. Oh goodness, are you with me on this? I’m so obsessed that I created my own salted caramel scented body oil to use after my shower. That way I can smell that wonderful scent all day long. Yes, I have a bit of a problem that’s for sure. But I can’t help it- who ever decided to add a little salt to caramel is an absolute genius. So of course I make countless recipes with this flavor combo, like these Salted Caramel Sugar Cookie Cups!
I just took my classic sugar cookie dough & packed it into muffin tins. Then I baked them & they formed these little cups. Then I decided to fill them with cannoli filling & drizzle them with caramel sauce & sprinkle with salt. It’s really that simple. You could even pick up these ingredients like ready to make cookie dough & cannoli filling at the store if you are short on time. But these really don’t take too much time to make from scratch.
Everyone will rave! They are so tasty. I had a hard time sharing. I enjoyed each & every bite.
Salted Caramel Sugar Cookie Cups
Ingredients
- Sugar Cookie Cups
- 3 cups all-purpose flour spooned in & leveled- not scooped
- 1 tsp baking powder
- 1 cup butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Filling
- 2 cups ricotta cheese
- 3 tbsp whipped topping
- 1/2 cup confectioners sugar
- 1 tsp vanilla extract
- *Caramel to drizzle I like to use a squeeze bottle
- *Large sea salt for sprinkling
Instructions
- Cookies
- In a small bowl whisk together flour & baking powder - set aside
- In mixer bowl beat butter until soft
- Add sugar & mix well
- Add egg- mix again
- Add vanilla
- Add flour & mix until dough begins to clump together
- Roll dough into a ball & wrap with plastic wrap- refrigerate 1 hour
- Once dough has chilled, preheat oven to 350 degrees
- Pull off pieces of dough & roll into balls- then press into the wells of your muffin tin pan making the cup shape
- Bake 12-15 minutes & allow to cool in pan before removing
- To remove you can slide a butter knife along the side- they should pop right out
- Filling
- Whisk ricotta in large bowl until smooth
- Add in confectioners sugar & vanilla & whisk until combined
- Fold in whipped topping
- Assemble
- Do not assemble until ready to serve as the filling will start to soften the cookie cup.
- Once ready to serve spoon about a tablespoon of your filling into the cookie cup
- Drizzle with caramel & sprinkle with salt
- Enjoy
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Don’t those look incredibly delicious? Oh my word- they certainly are!
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Looking for more great caramel recipes like these Salted Caramel Sugar Cookie Cups?
No Bake Chocolate Caramel Oat Bars
Don’t miss these great ideas from these bloggers….
Gooey Salted Caramel Vanilla Butter Cookies from Kevin & Amanda’s Recipes
Salted Caramel Cheesecake Bars from Creme De La Crumb
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