I wanted to bake today, but my local shop sold out of chocolate chips, so I picked up a bar of Cadbury Dairy Milk Caramel and decided to make caramel centred cookies. These didn’t last a day, everybody loved them, and are requesting me to make more. YAY!
I used my favourite chocolate chip cookie recipe (minus the chocolate chips), because it creates thick, crispy, soft, chewy cookies, just the way I like them!
On to the ingredients and method…
Caramel Centred Cookies
- 1 and 3/4 cups plain flour 218g
- 1 teaspoon baking soda
- 1 teaspoon cornflour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, melted
- 1/2 cup light brown sugar 100g
- 1/2 cup granulated sugar 100g
- 1 teaspoon vanilla extract
- 1 large egg
- 1 bar Cadbury Dairy Milk Caramel
Preheat the oven to 350F/176C. Line baking tray with a silicone mat, or parchment paper.
In a medium bowl, combine the flour, baking soda, cornflour, and salt. Set aside.
In a large bowl, beat together the butter, sugars, and vanilla for one minute. Add the egg and mix well. Add the dry ingredients, and mix until just combined.
Roll the dough into 1.5oz balls. Press a piece of Cadbury Dairy Milk Caramel on top of a dough ball, then place another ball on top and mould the sides together until the chocolate is hidden. Roll again to get a perfectly round ball. Do this with the rest of the dough balls.
Place the dough balls on to the prepared baking tray, leaving about two inches between them. Bake for 11 minutes until the edges slightly brown. Leave to cool for 5 minutes before transferring them to a wire rack.
NotesMakes 8 big cookies, but feel free to double the recipe!
Just look at the melted chocolate and caramel…
If you have chocolate chips available, feel free to use them for a more chocolate-y cookie, and pretty tops!