Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Salted caramel lava cookies recipe

136 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

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

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

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.

See more Sweet bakes, biscuits and pastry recipes