You may remember a while ago I did a guest blog post for my lovely friend Lisa over at Sweet2EatBaking. If you haven’t seen her blog yet, go and do so now! She has lots of delicious recipes which I love
Today I am bringing back the cookie cups, but in caramel form!
This cookie recipe is now the one that I use as my base all the time. It is chewy and soft, yet with slight hints of crispness around the edges. You can see this cookie base in my Snickers Chocolate Cookies and Best Ever Milk Chocolate Chip Cookies. I can’t wait to continue experimenting with cookie add-ins
The cookie cup dough starts with melted butter, a cold egg and egg yolk (which means you don’t have to chill the dough for this recipe) and added cornflour (cornstarch) for ‘puffiness’. The caramel comes from Cadbury Caramel pieces, which need to be frozen before being added to the cookie cups. This means they are nice and easy to handle and won’t melt all over your hands when you are assembling the cups
I am off to beautiful Greece on Friday with my husband, sister-in-law and family (including my gorgeous 11 month old niece, Sophie) and my parents-in-law. I am so excited as I’ve never really had a beach/pool holiday (John and I are normally on Disney holidays!) so I’m looking forward to swimming in the pool, playing with Sophie, chatting, reading and eating Greek food! I apologise in advance for my lack of communication during next week, as I probably will have no internet access.
Have a lovely week and I have a fabulous peanut butter themed treat for you when I return!
- 150g unsalted butter
- 150g light brown sugar
- 75g caster sugar
- 1 tsp vanilla extract
- 1 egg + 1 yolk (cold from the fridge)
- 280g plain (all purpose) flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 2 tsp cornflour (cornstarch)
- 1/2 tsp salt
- 200g milk chocolate chips
- 15 squares of caramel chocolate (frozen)
- 1. Preheat oven to Gas 4/180C. Line a bun tin with paper cases.
- 2. Melt the butter and let it cool slightly. Cream the melted butter with the sugars, then beat in the vanilla, egg and egg yolk.
- 3. Fold in the flour, bicarbonate of soda, baking powder, cornstarch and salt. Fold in the chocolate chips. The dough will be sticky, but there is no need to chill.
- 4. Push a spoonful of the dough into the bottom of each paper case. Press a square of caramel chocolate into the dough. Top with more dough and press down to seal. Bake for 11-12 minutes, until lightly golden. Leave to cool in the tin for 10 minutes before removing to a wire rack.
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