Every time I open my fridge, I see this bowl of Brown Eyed Baker’s salted caramel sauce staring me in the face. Its like its begging me to make something with it, or just dig in with a spoon. That’s what spoons are good for, right? Eating caramel!
While I was visiting a local bakery on Friday (interview and photos coming soon), I was inspired to use it in a different way. That different way came about in my kitchen today. Husband ate them – right out of the oven, before the caramel even had time to set! They are that good.
Here are two important criteria to remember when baking these: quality contents produce quality baked goods. The two stars of these mini cups are the salted caramel and the chocolate. I used a Dutch bittersweet chocolate for some of the chocolate in these cups and then the homemade salted caramel. Taste matters when baking – not just precision!
- 1 cup packed light brown sugar
- 1 stick unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- ½ cup whole oats
- 2 oz semi-sweet chocolate chips
- 3 oz bittersweet chocolate (I used Droste Dutch chocolate)
- Salted caramel sauce (I use the one on Brown Eyed Baker)
- Cream butter and sugar. Add egg and vanilla. Cream until smooth. Add dry ingredients then fold in chocolate and oats.
- Fill mini baking cups with one scoop - about 24-36 cookies.
- Bake at 350 for 12-14 minutes.
- When you take them out immediately mash down the top to form a little holder for the caramel.
- Add a half teaspoon to the top. It will melt and then harden up as cookie cools.
- Enjoy with a tall glass of milk and a good book. Share if possible.