I baked a batch of these cookies last weekend and it still amazes me how good they are. I can’t believe that is was 2012 when I first found this recipe!
These are super simple to make and I’ve never had a bad batch. The key is to beat the butter and sugar together until really fluffy – doing that makes the cookies melt in your mouth.
If you can’t find caramel chips in your supermarket then substitute for chopped soft caramel candy, more chocolate chips, or maybe Reece’s peanut butter chips instead.
The recipe originally came from the back of the packet of Nestle ‘Caramel Bits’. I tweek it slightly every time I make it – and I usually don’t bother measuring the caramel or chocolate chips 🙂
Ingredients – makes about 30 small cookies:
- 125g/4.5 oz unsalted butter, softened
- 3/4 cup (firmly packed) brown sugar
- 1 egg
- 1 and 3/4 cups self raising flour
- 1/3 cup caramel chips
- 1/3 cup chocolate chips (I used dark chocolate, but you can use milk chocolate if you prefer)
- Heat your oven to 190C/170C fan forced/370F.
- Line 2 baking trays with baking paper.
- Beat together the butter and sugar until light and fluffy, then beat in the egg.
- Mix in the flour and finally stir in the caramel and chocolate chips.
- Form heaped teaspoons of the dough into balls and place on the baking trays. Leave some room around each ball but do not flatten them yet.
- Bake for 8 minutes then remove from the oven and use a spatula to flatten each of the cookies slightly (as they should still look more like balls than cookies).
- Bake for another 6-8 minutes or until lightly golden.
- Remove from the oven and leave to cool on the tray for a couple of minutes. Transfer to a wire rack to cool completely.
- Serve and enjoy!