"A cookie is already delicious right? But then, you add a peanut caramel soft centre that takes it to a WHOLE NEW LEVEL!"
Caramel Stuffed Chocolate Cookies
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Prep time: 10mins
Cook time: 40mins
Serves or Makes: 8 Large Cookies
Recipe Card
ingredients
For the Cookies
- 7 tablespoons unsalted butter
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/4 cups self-raising flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- Flaked salt
ingredients
For the Caramel
- 1 1/4 cups condensed milk
- 3/4 cup unsalted butter
- 3 tablespoons golden syrup
- 2 tablespoons plus 2 teaspoons castor sugar
- 2 1/2 tablespoons brown sugar
Method
Step 1
To make the caramel: add all ingredients to a saucepan over medium heat. Stir frequently for 10 minutes, or until the mixture thickens and coats the back of a spoon. Remove from the heat and let cool slightly.
Step 2
Once slightly cooled, place heaping teaspoonfuls of caramel onto a baking sheet, until there are 8 mounds of caramel. Freeze to cool and harden slightly.
Step 3
To make the cookies: Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
Step 4
Beat the butter and sugar together in a stand mixer. Once creamy, add the egg and slowly mix. Then pour in the vanilla and mix until incorporated.
Step 5
Combine dry ingredients in a separate bowl. Sift half the flour mixture into the butter mixture and beat to combine. Once just mixed, beat in the remaining flour mixture until just combined.
Step 6
Scoop about 1 tablespoon cookie dough onto prepared baking sheet. Leave about 3 inches between the cookies to allow for spreading. Put one of the frozen mounds of caramel into the center of each cookie, pushing down slightly. Cover the caramel with about 1 teaspoon more cookie dough, making sure it is completely covered. Sprinkle with flaky salt. Bake for 10-12 minutes.