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A batch of chocolate and caramel cookies on a serving tray

Chocolate & caramel cookies

A star rating of 3.6 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • makes 12

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

  • Vegetarian
Nutrition: per cookie
NutrientUnit
kcal245
fat13g
saturates8g
carbs29g
sugars20g
fibre1g
protein3g
salt0.3g
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Ingredients

  • 100g butter, at room temperature
  • 120g light brown soft sugar
  • 1 egg
  • 100g self-raising flour
  • 50g rolled oats
  • 100g milk chocolate chips
  • 1 tbsp mini fudge pieces
  • 4 x 25g packs chocolate caramel biscuit bars, chopped

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.

Goes well with

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Overall rating

A star rating of 3.6 out of 5.9 ratings
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