Ingredients
- For the Cookie Cups:
- 1⅓ cups (170g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ½ cup (113.5g) unsalted butter, melted
- For the Toppings:
- ½ cup (170g) Dulce de Leche
- 1 tablespoon chocolate sauce or chocolate ganache
- 1 tablespoon toffee bits
Instructions
- Make the Cookie Cups:
- Preheat oven to 350°F (178°C). Grease 19 cavities of a 24-cavity mini muffin tin.
- In a mixing bowl, stir together flour and sugar. Add melted butter and mix until a soft dough forms.
- Scoop about 1 tablespoon of dough into each greased muffin cup. Press the dough flat into the cups and prick each one three times with a fork.
- Bake for 10–12 minutes or until edges are golden. Cool in the pan for 45 minutes.
- Gently remove cookie cups by inverting the pan and tapping lightly.
- Add the Toppings:
- Place Dulce de Leche into a piping bag fitted with a large open star tip (1M). Pipe a swirl of Dulce de Leche onto each cooled cookie cup.
- Drizzle with chocolate sauce or ganache.
- Sprinkle with toffee bits.
- Serve and Enjoy:
- Arrange on a serving tray and serve as a fun and indulgent treat!
Notes
- If you don’t have dulce de leche, you can use caramel sauce as an alternative.
- To make these extra indulgent, you can add a small amount of sea salt on top for a sweet-salty contrast.
- Store the cookie cups in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 15g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
