Sometimes I look into the baking press and tell myself “you gotta clear that out soon”. Today was one of those days and I decided to use up some bits of chocolate that were lurking around.
You can try these cookies with any chocolate you like. They are good with dark and white chocolate or a combination of both. If you don’t have salted caramel essence, you can simply replace with vanilla essence. I always find salted caramel essence in Tesco. If you love the taste of salted caramel, you might enjoy my salted caramel apple cake and salted caramel apple crumble.
Hope you enjoy!
135g margarine, softened
190g caster sugar
1 tsp salted caramel essence
275g self-raising flour
1 tsp baking powder
Pinch of salt
70g milk chocolate pieces
30g mini rolos
Preheat the oven to 180C.
Cream the margarine and sugar until light and fluffy.
Add in the egg, salted caramel essence and 1 tbsp flour. Mix well until combined and smooth.
Sift in the remaining dry ingredients and chocolate chunks and mix to combine.
Allow to chill in the fridge for at least 15 mins if possible.
Arrange 10-12 cookies onto 2 baking trays.
Bake for 7 mins in the preheated oven. Remove and push rolos into the top of the cookies. Return to the oven for 4 mins.
Allow to cool slightly and firm up on the baking trays before transferring to a wire rack to cool completely.