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Salted caramel lava cookies recipe

Salted caramel lava cookies recipe

130 ratings

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

  • Serves 16 (makes 16 cookies)
  • 10 mins to prepare and 16-18 mins to cook
  • 280 calories / serving
  • Vegetarian


  • 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

  • Energy

  • Fat

    16g 23%
  • Saturates

    7g 37%
  • Sugars

    18g 20%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 32.6g Protein 3.1g Fibre 1.2g


  1. Preheat the oven to gas 5, 190°C, fan 170°C and line two large baking trays with nonstick baking paper.
  2. 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.
  3. 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.
  4. 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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