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Salted caramel lava cookies recipe
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Serve these cookies freshly baked and still warm to truly experience the gooeyness of the caramel centres and the deliciousness of the melt-in-the-mouth chocolate chips. See method
Ingredients
- 150g salted butter, softened
- 160g soft light brown sugar
- 1 egg
- 1½ tsp vanilla extract
- 260g plain flour, sifted
- 1½ tsp baking powder
- 100g pack plain chocolate chips
- 100g pack macadamia nuts, roughly chopped
- 16 soft toffees
- pinch sea salt flakes, plus more to serve (optional)
Each serving contains
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Energy
1170kj
280kcal
14%
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Fat
16g
23%
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Saturates
7g
37%
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Sugars
18g
20%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 32.6g
Protein 3.1g
Fibre 1.2g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C and line two large baking trays with nonstick baking paper.
- Put the butter in a large mixing bowl and beat with a wooden spoon until smooth. Add the sugar and beat for a further 3-4 mins, until fluffy and light. Stir in the egg and vanilla extract. Add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough. Stir in the chocolate chips and macadamia nuts.
- Put the toffees on a plate and scatter with the sea salt flakes. Press them on the surface of the toffees so they stick. Divide the dough into 16 pieces, then press a toffee into the centre of each. Shape the pieces into ball shapes, with the toffee enclosed in each; flatten a little. Space the 16 cookies out on the trays, allowing room to spread.
- Bake for 16-18 mins, until lightly golden. Leave to cool for a few mins, but serve warm, while the caramel centres are still molten. Scatter with another pinch of sea salt, if you like.
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