About the bake
If like us you simply cannot resist salted caramel cookies - this my friend, is the recipe for you.
Whether you are a cookie pro or sometimes sit and ponder 'how do you make salted caramel cookies from scratch?' (we think about baking 24/7) this cookie recipe couldn't be simpler.
We've taken one of our most popular recipes; the Copycat Millie's Cookies and sandwiched a thick layer of gooey salted caramel in the middle and baked it into a traybake.
We often get asked what goes well with salted caramel? The answer is cookies. Always cookies.
Method
Step 1:
Preheat the oven to 200'c/ 180ºc fan/ gas mark 4 and line a brownie tin (8x8") with baking parchment.
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.
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.
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.
Step 5:
While your cookie is baking, make the salted caramel.
In a saucepan add the tinned caramel, salt and dark muscovado sugar.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.
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).
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!
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 Unrefined Light Muscovado 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)
Recipe Reviews
A super easy, delicious recipe. The cookie dough is really tough to mix, but don’t worry it’s meant to be (I was a bit nervous) I also left mine in the fridge overnight so the caramel was fully set! I’ll definitely be making these again.
Great recipe but would recommend using a larger tin. Went down well with my work colleagues
Absolutely delicious! Lots of gooey, chocolatey goodness, will definitely make these again. Might add a bit more salt to the caramel to make it more of a salted caramel next time though so it's not quite as sweet.
These are amazing - my only tip would be to bake in 2 dishes I had way to much for an 8 x 8 tin and ended up with it all seeping down the sides and making some extra cookies!
Definitely a crowd pleaser! So delicious
Cooked second time for 15 minutes as stated, refrigerated for 3 hours and dough is raw in the middle of the centre pieces do had to throw them away. Won’t bake it again
Ingredients
For the Cookie
- 250g Unsalted butter
- 230g Billington's Unrefined Light Muscovado 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)