Melt-in-the-middle salted caramel cookies
Makes about 12
- 2-3 tablespoons Campfire Salted Caramel
- 150g unsalted butter, softened
- 150g soft light brown sugar
- 90g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 240g plain flour
- 150g dark chocolate (at least 70% cocoa solids), broken into pieces and chopped
- 1 teaspoon Pure Sea Salt
Oozing with smoky salted caramel and flecked with melting chunks of dark chocolate, these cookies are everything you want them to be.
Don’t be tempted to skip the chilling time after rolling the cookie dough into balls as it’s what helps the cookies to hold their shape and keeps them gooey on the inside. Not chilling at all will result in a flat, disc-like biscuit.
Our campfire salted caramel is really what makes these cookies special. For an extra whiff of smokiness, you could substitute the Pure Sea Salt for our Smoked Salt.
Place the salted caramel spread in the fridge for at least an hour before starting the cookie dough. This will help immensely when shaping the cookies.
Cream the butter and both sugars together using an electric whisk or wooden spoon until the mixture is just incorporated and has turned pale and fluffy.
Measure the baking powder, bicarbonate of soda, flour and salt together in a separate bowl and mix to combine. Add the dry ingredients to the sugar and butter mixture and gently mix until a dough forms. Stir through the chopped chocolate. Place in the fridge to chill for 30 minutes.
Remove the salted caramel from the fridge. Line a large baking sheet or tray with parchment paper. Take 60g of cookie dough in clean hands and shape into a rough 10cm disk. Spoon about ½ a teaspoon of the chilled salted caramel into the centre the dough and gather the outside edge of the dough up and over the salted caramel to encase it. Shape into a ball using a rolling motion between your palms and place the dough ball onto the parchment paper. Repeat with the remaining salted caramel and cookie dough. Transfer the dough to the fridge for at least 4 hours or overnight.
Preheat the oven to 190°C. Space the rounds of dough out well between two large parchment-lined baking sheets. (they will spread in the oven). Bake in the oven for 10 minutes (or 13 minutes if from frozen), so they are still very soft in the centres when they’re removed from the oven and golden at the edges. They will continue to cook as they cool. Allow to cool on the tray for 5 minutes to set before transferring to a cooling rack.
This cookies are best eaten warm from the oven, but will keep for up to 3 days in a sealed container (and are better when warmed through in the oven after they cool).
RECIPE + IMAGE: Anna Shepherd
SHOP THE INGREDIENTS
Salted Caramel Spread 200g£5.55
Sea-Kissed Vanilla Fudge 150g£3.80
Oak Smoked Demerara Sugar 100g£6.45
Oak Smoked Granulated Sugar 100g£4.65
Chocolate Fudge with Pure Sea Salt 150g£3.80
Gherkin Relish 270g£5.10
Campfire Salted Caramel 200g£6.55
Pump Street White Chocolate Bar – Brown Bread 70g£6.25