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Chocolate & caramel cookies

A batch of chocolate and caramel cookies on a serving tray

Chocolate & caramel cookies

Name: Chocolate & caramel cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: makes 12
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

Miriam Nice

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makes 12

More effort

Prep: 20 mins

Cook: 12 mins - 15 mins

A star rating of 3.9 out of 5.11 ratingsRate

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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

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Real vanilla ice cream

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Ingredients

Nutrition

Units:

MetricUS

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

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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.

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A star rating of 3.9 out of 5.11 ratings

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