Salted caramel chocolate cookie cups

A golden cookie base, pressed down in the centre to create a salted caramel-filled-well, topped with melted milk chocolate and flakey sea-salt. These are really unique, simple to make and even more fun to eat or create for a special occasion.

Time to make : 40 minutes

Makes : 12 cookie cups

Ingredients

Base

180g plain flour

1/2 tsp baking powder

1/2 tsp salt

130g butter, softened

90g white sugar

90g light brown sugar

1 egg

1 tsp vanilla

Caramel filling

200g caramel* (jarred or in a squeezy bottle)

Topping

200g chocolate chips, I used milk (can be any)

1 tbsp vegetable or coconut oil

Method

1. Pre-heat fan oven to 180ºC (400ºF/200ºC electric oven/gas mark 6). Lightly grease a 12-hole muffin tin with cooking oil (or use cooking spray to lightly mist). Cut long strips of baking paper (about 1-inch-thick) to line the base of each muffin tin, long enough so that the ends stick out. We'll use these as 'handles' later.

2. In a bowl, mix the flour, baking powder and salt together. Set to one side.

3. In a large mixing bowl, beat the butter with a wooden spoon (or electric beaters) until smooth. Add in the sugars and mix again until combined. Add in the egg and vanilla and mix together. Add the dry ingredients in with the wet ingredients and combine into your cookie dough.

4. Use a heaped tsp to measure the dough into each lined cookie hole. Use fingers or the back of a spoon to press these down into the base, smoothing out the top. Bake in the oven for 12 - 15 minutes until golden. Remove from the oven and whilst hot, use the base of a shot glass* to press down into the centre of each cookie to create a well. Leave them to cool for 5 - 10 minutes in the tray before using the 'handles' to remove them, transfer onto a cooling rack.

5. Warm the caramel if necessary over a low heat or in the microwave until it's a spoonable consistency. Use 1 tablespoon of caramel to fill each cookie cup, leaving space above for the chocolate. Chill in the fridge for 10 minutes whilst you make the topping.

6. Melt the chocolate over a low heat with the oil, remove from the heat once nearly melted (it will continue to melt off the heat). Pour over the caramel, using a spoon to swirl and smooth it around to cover the base. Finish with a sprinkle of sea salt and chill in the fridge until the chocolate top is set. 

Nutritional information:

(per cookie cup)

342 cals

15g fat, 51g carbs, 3g protein

Good to know:

• If you can't find salted caramel, use regular caramel and add 1/2 tsp salt.

• Use the base of a shot glass, spice jar, mini-alcohol-bottle, glass tea-light holder or anything circular to create the well in the cookie. You could also use the back of a spoon.

• Use any type of chocolate for the topping. 

• Use gluten-free flour to make these GF.

• Store at room temperature for up to 5 days.