Caramel Stuffed Cookies

Not to brag but- okay, I'm going to brag. These cookies are seriously good. I'm pretty sure I'd get a double Hollywood Handshake and a high five if I presented these in the Bake Off tent. They have everything I want in a cookie: a rich, chocolatey batter studded with caramel and toasty walnuts, a chewy edge, and a moist centre hiding a sweet surprise- a secret hidden caramel cup that melts in the oven to create the perfect gooey middle. Move over, Rahul.

I used ALDI salted caramel cups, along with walnuts to cut through the sweetness a little and add a crunch, but these cookies are your oyster, so try out whatever combinations you like. How about Terry's chocolate orange with chopped peel, or Reese's peanut butter cups with pecans and pretzels for a sweet-and-salty treat? 

Makes 8
100g butter
150g sugar
1 small egg
240g self raising flour
40g cocoa powder
a handful of chopped nuts
a handful of chopped caramel cups plus 8 whole ones

1. Preheat the oven to 200 degrees fan assisted
2. Cream the butter and sugar together
3. Crack the egg into a cup and mix it, then combine it with the butter and sugar
4. Sieve the flour and cocoa powder into the bowl and mix. Add more flour if it's sticky, a splash of milk if it's dry.
5. Add the chopped chocolate and nuts
6. Roll the mixture into 8 balls, put them onto a lined baking tray, then press your thumb into each one, pop a caramel cup in each one and cover it up.
7. Bake for 10 minutes, leave to firm up, then enjoy!

What combinations will you try?



Post a comment