These indulgent salted caramel cookies have a caramel-infused dough enveloping chunks of decadent dark chocolate.
These are really delicious biscuits, and we think they're best saved for the grown up. It's worth getting a really good quality dark chocolate, as you'll really taste the difference in the final bake. Feel free to make you own, homemade caramel sauce if you wish, but it's easier just to use a jar of ready made stuff, and this doesn't effect the final taste as much as the chocolate. The salt absolutely must be flakey sea salt, otherwise they will taste far too salty. Make sure to get these biscuits out of the oven when they are still a tiny bit soft. Cooling them on a rack will allow them to firm up and too long in the oven can make the cookies too brittle.
Ingredients
- 150g plain flour
- 150g unsalted butter
- 50g caster sugar
- 50g soft brown sugar
- ¼ tsp bicarbonate of soda
- 100g dark chocolate, roughly chopped
- 1 egg
- 1 tsp sea salt
- 3 tbsp caramel sauce
WEIGHT CONVERTER
Method
- Pre-heat oven to 180°C/230°F/Fan 160°C/Gas Mark 4. Mix the flour, sugar and bicarbonate of soda in a large mixing bowl.
- Melt the butter over a low heat. Add the egg to the dry ingredients and mix.
- Add the melted butter, caramel sauce, chopped chocolate and salt and mix well.
- Leave the dough to rest for 10 minutes. Line two flat baking trays (or do in two batches).
- Dollop six large spoonfuls of the mixture per tray, leaving space for them spreading, Smooth gently with the back of the spoon.
- Bake for 15 minutes or until golden brown. Cool on a rack.
Top tip for making salted caramel cookies:
Try switching the salt and caramel sauce for peanut butter, or add in some chopped pecans for a nutty twist.
You might also like:
Peanut butter cookies
GoodtoKnow Newsletter
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Gluten free biscuit recipe with no added sugar
Our gluten free biscuit recipe uses chocolate as the sweetener making them deliicous and squidgy.
By Jessica Dady Published
-
Mars Bar cookies
Our Mars Bar cookies are baked in 12 minutes and use just five store cupboard ingredients
By Jess Meyer Published
-
Hazelnut sandwich cookies
These hazelnut sandwich cookies are wonderfully crisp and take just 12 minutes to bake.
By Jess Meyer Published
-
Chocolate orange hot cross buns
These chocolate orange hot cross buns are covered with a thick layer of hazelnut chocolate spread. The kids are going to love them...
By Rose Fooks Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's mini beef meatballs with carrot and apple
Follow Annabel Karmel's simple recipe for mini meatballs for weaning babies and toddlers - ideal for making ahead and freezing...
By Annabel Karmel Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published