Chocolate & caramel cookies
makes 12
More effort
Prep:
Cook: -
Studded with chunks of chocolate caramel biscuit bars, these cookies are best enjoyed warm from the oven for a meltingly soft centre. They're also great for making ice cream sandwiches
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- 100g butterat room temperature
- 120g light brown soft sugar
- 1 egg
- 100g self-raising flour
- 50g rolled oats
- 100g milk chocolate chips
- 1 tbsp mini fudgepieces
- 4 x 25g packs chocolate caramel biscuit barschopped
Nutrition: per cookie
- kcal245
- fat13g
- saturates8g
- carbs29g
- sugars20g
- fibre1g
- protein3g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Line two baking trays with baking parchment.
step 2
Beat the butter and sugar together in a bowl using an electric hand whisk until pale and light, then add the egg, flour, oats and a pinch of salt. Beat again to combine.
step 3
Stir in the chocolate chips and fudge pieces, then dollop rounded dessertspoons of the cookie dough onto your prepared baking trays – you should end up with 12. Gently press the chocolate caramel biscuit pieces into the top of each mound and bake in the oven for 12-15 mins or until golden brown at the edges.
step 4
Leave to cool for a few minutes on the paper, then transfer to a wire rack to cool completely, or enjoy warm.
