Vegan Salted Caramel Cashew Cookie Tart Cups

Prep: 20 minCook: 20 min1 tart (24 slices)mediumAmerican
Salted Caramel Cashew Cookie Tart Cups with Chocolate

Rich cookie cups filled with creamy salted caramel-cashew filling and topped with melted chocolate. These individual tarts combine the crunch of salted cashews with smooth caramel and chocolate for an indulgent dessert. Perfect for parties, holidays, or special occasions when you want impressive individual treats that guests can easily grab and enjoy.

VeganVegetarianGluten-FreeDairy-Free

Ingredients

Yield: 1 tart (24 slices)
  • 1 package refrigerated Pillsbury Ready to Bake Sugar Cookie Dough, 16 oz, 24 count
  • 1 ½ cups salted cashews, chopped
  • 1 bag caramel bits, 11 oz
    homemade caramel sauce3/4 cupquality

    richer flavor but more work

  • ½ cup Jif Creamy Cashew Butter
    almond butter1:1allergy

    slightly different flavor

    Full guide →
  • 1 cup semisweet chocolate chips
  • 3 tablespoons water
  • cooking spray
  • coarse sea salt, for sprinkling(optional)

Instructions

  1. 1

    Heat oven to 350°F and let cookie dough stand at room temperature 10 minutes to soften

  2. 2

    Spray 24 mini muffin cups with cooking spray

  3. 3

    Coat each cookie dough round with cashews, pressing lightly into dough

  4. 4

    Place 1 cookie dough round in each muffin cup and press slightly

  5. 5

    Bake 17 to 22 minutes or until edges are golden brown

  6. 6

    Immediately press handle of wooden spoon in center of each cookie to make 1-inch wide indentation

  7. 7

    Cool in pan 15 minutes, then loosen with tip of knife and remove to cooling rack

  8. 8

    Cool completely, about 15 minutes

  9. 9

    Microwave caramel bits, cashew butter and 3 tablespoons water on High 1 minute to 1 minute 30 seconds, stirring once, until smooth

  10. 10

    Spoon about 1 tablespoon caramel mixture into each cookie cup

  11. 11

    Refrigerate about 10 minutes or until caramel mixture is set

  12. 12

    Microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once, until smooth

  13. 13

    Spoon and spread 1 teaspoon melted chocolate over top of each cookie cup

  14. 14

    Sprinkle with coarse sea salt and refrigerate about 10 minutes until chocolate is set

Tips

Tip 1

Press the wooden spoon handle into cookies immediately after baking while they're still hot and pliable to create perfect indentations.

Tip 2

Don't skip the refrigeration steps - they're essential for the caramel and chocolate layers to set properly before serving.

Good to Know

Storage

Store covered in refrigerator up to 3 days

Make Ahead

Can be made 1 day ahead and stored covered in refrigerator

Serve With

Serve chilled or at room temperature

Common Mistakes

Watch

Press indentations immediately after baking to avoid cracked cookies

Watch

Don't overfill with caramel mixture to prevent overflow when adding chocolate

Substitutions

refrigerated sugar cookie dough→
homemade sugar cookie dough1:1dietary

use your favorite recipe

cashew butter→
almond butter1:1allergy

slightly different flavor

Full guide →
caramel bits→
homemade caramel sauce3/4 cupquality

richer flavor but more work

Find more substitutions →

FAQ

Can I use regular peanut butter instead of cashew butter?

Yes, but the flavor will be different. Any nut butter works, though cashew butter provides the smoothest, mildest taste that complements the caramel.

How long do these keep at room temperature?

These are best stored in the refrigerator due to the caramel filling. At room temperature, they'll keep 4-6 hours before the caramel becomes too soft.

Can I freeze these cookie tarts?

Yes, freeze without the chocolate topping for up to 1 month. Thaw completely, then add the chocolate layer and sea salt before serving.