Skip to main content
Salted-Caramel-Stuffed-Cookie-TrayBake-(4).jpg

Salted Caramel Cookie Traybake

On trend

9 Reviews

About the bake

We've taken one of our most popular recipes; the Copycat Millie's Cookies and sandwiched a thick layer of salted caramel in the middle and baked it into a traybake.  This recipe really is something. After the photo shoot, the office scoffed this traybake and the whole thing was gone in 5 minutes! 

40Total Time
20Prep Time
20Bake Time
16Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 200'c/ 180ºc fan/ gas mark 4 and line a brownie tin (8x8") with baking parchment.

  2. Step 2:

    In a large bowl, cream together the butter and sugars until pale and fluffy. Add the eggs and vanilla extract and mix well.

  3. Step 3:

    Sift the flour and salt and then add to the egg mixture mixing thoroughly until a soft dough forms. Finally stir in the chocolate chips.

  4. Step 4:

    Transfer half  the batter to the baking tin making sure you fill the space evenly and into the corners. Bake in the oven for 10 minutes.

  5. Step 5:

    While your cookie is baking, make the salted caramel. 

    In a saucepan add the tinned caramel, salt and dark muscovado sugar.

  6. Step 6:

    Stir constantly until all the lumps have melted and you have a good pouring consistency. Gently pour this caramel onto the cookie which has cooled slightly. 

  7. Step 7:

    Using the rest of the cookie dough, break off chunks and flattern it with your palms, carefully place on top of the caramel (best to do this in smaller pieces as the caramel will squidge out). 

  8. Step 8:

    Once the rest of the cookie dough is on the caramel, return it to the oven and bake for a further 10-15 minutes. Rememeber, your cookie will continue to cook once it's out of the oven. It will firm up a bit more so don't overbake! 

  9. Step 9:

    Let the cookie fully cool and then place in the fridge to set the caramel layer fully. Remove after about 3 hours and use a sharp knife to slice into squares or rectangles. 

Ingredients

  • For the Cookie

    • 250g Unsalted butter
    • 230g Billington's soft brown sugar
    • 220g Silver spoon caster sugar
    • 2 Eggs
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 440g Allinson's Self Raising Flour
    • 1 tsp Salt
    • 200g Chocolate chips (we used dark chocolate)
  • For the Salted Caramel Sauce

    • 375g Tinned caramel
    • 1 tsp Salt
    • 50g Billington's Unrefined Dark Muscovado Sugar

Utensils

  • Brownie tin 8x8in (20cm)

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.