Salted caramel lava cookies recipe

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

  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 minutes, 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 minutes, until lightly golden. Leave to cool for a few minutes, but serve warm, while the caramel centres are still molten. Scatter with another pinch of sea salt, if you like. 

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  • Ingredients

  • 150g (5oz) salted butter, softened
  • 160g (5 1/2oz) soft light brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 260g (8oz) plain flour, sifted
  • 1 1/2 tsp baking powder
  • 1 x 100g pack plain chocolate chips
  • 1 x 100g pack macadamia nuts, roughly chopped
  • 16 soft toffees
  • pinch sea salt flakes, plus more to serve (optional)
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  • Energy 1170kj 280kcal 14%
  • 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


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