Chocolate Cookie Cups with Salted Caramel Hummus

This handheld dessert is perfect for holiday crowds. A layer of creamy Salted Caramel Dessert Hummus and a dash of flaky salt transform a basic chocolate cookie into something worthy of celebration.



  1. Heat oven to 350º F. Spray a mini cupcake pan with non-stick cooking spray.
  2. With a mixer, blend butter and sugars together until light and fluffy, about 4 minutes. Add the egg and vanilla extract, mix until well combined.
  3. Add the flour, cocoa powder, baking soda, salt and cornstarch and mix until combined and smooth. Place mixture in the fridge for 15 minutes.
  4. Remove the mixture from the fridge, taking about 2 tablespoons at a time to roll into balls. Place each dough ball into the cupcake pan cups.
  5. Bake for 10-12 minutes. Remove from the oven and press into each cookie with a spoon to form a cup shape.
  6. Once the cookies are cool, spoon a layer of Salted Caramel Dessert Hummus into each cup. Drizzle with caramel and a pinch of sea salt.
  7. Serve and enjoy!

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