Salted Caramel Cookies

PennyBy Penny  

May 10, 2015


280g plain flour

1/2 tspn baking powder

115g butter

225g granulated sugar

65g dark brown sugar

1 egg

60ml milk

1/2 tspn vanilla extract

115g dark chocolate chips

Easy salted caramel : a few rolos and a little sea salt

Making your own caramel. You need

50g granulated sugar

2 tbspns golden syrup

60ml double cream

1 tbspn unsalted butter

Pinch of sea salt


1For the caramel : line a 20cm square baking tray with grease proof paper or baking parchment and oil it

2Put the sugar and golden syrup into a heavy based saucepan

3Add 60 ml of water and stir to combine . The mix should look a bit like wet sand

4Wipe down the sides of the pan with a pastry brush to remove any sugar granules stuck to the sides

5Put the pan on a high heat and cook but do NOT stir !

6When the water evaporates the sugar will start to caramelise. Only when it starts to colour can you stir it

7Continue cooking until it becomes a dark Amber colour . Use a sugar thermometer if you have one

8When it reaches 185C take off the heat and very carefully whisk in the cream , then the butter.

9Put the pan back on a medium heat and keep stirring until it reaches 113-116C

10Take off of the heat and stir in a good pinch of sea salt

11Pour into the tin and refrigerate until it is scoopable ( about 30 mins)

12Heat oven to 180C

13Line 2 baking trays with parchment paper

14cream the butter and sugars until well combined

15Add in the egg and mix until completely combined

16Now add the milk and vanilla and mix

17Scrape down the bowl with a spatula

18Add the flour, baking soda and tspn of salt and mix on a low speed

19Add in the chic chips

20Scoop balls of the dough onto the prepared trays ( the dough will be pretty sticky )

21Make a hollow in each ball with your thumb

22Now push about half a teaspoon of caramel into it . Or us 1 rolo with couple of flakes of sea salt on top into it

23Close the dough around the caramel . Use a little more dough if needed

24turn them seam side down

25Bake for 12-15 minutes until golden

26When cool enough to handle place on cooling racks