Cadbury Dairy Milk Caramel Cookies

Chocolate chips cookies stuffed with gooey Cadbury caramel spread!

Recipe 2 of my obsession with the Cadbury caramel spread comes in the form of cookies because cookies are also fantastic when stuffed with delicious spreads. If you haven't seen recipe 1, check that post out too, especially if you love brownies *hint, hint*. Anyway, these cookies are really easy to make, you just need to freeze the caramel spread to make it easy to wrap inside the cookie - otherwise you'll be a caramel mess!! And I'm definitely thinking of other spreads I can do the same with, as I think a gooey cookie is just the best sweet treat.

If you love cookies and caramel....

Check out my other recipes for more inspiration!

• Cadbury Eclairs Chocolate Cookies
• Vegan 'Nutella' Stuffed Cookies
• Vegan Biscoff Stuffed Cookies

Recipe

Prep: 15 minutes + 60 minutes freezing time 

Cook: 12 minutes

Serves: 15 cookies

Notes:

• If you want your cookies to look very circular, as soon as they come out of the oven use a large round cookie cutter and gently place over the cookie to round the edges. 

Ingredients:

• 15 heaped tsp Cadbury caramel spread 
• 115g unsalted butter
• 175g light brown sugar 
• 1 tsp vanilla
• 1 medium egg
• 275g plain flour
• ½ tsp bicarbonate of soda 
• ½ tsp salt
• 1 tbsp cornflour 

• 200g chocolate chips 
• 180g bar Cadbury Dairy Milk caramel (you'll need 15 squares for decoration) 

• 

Method 

1. Firstly, scoop 15 heaped teaspoons of Cadbury caramel spread onto a lined tray, and freeze until solid. This usually takes 30-60 minutes.
2. Once the caramel spread has frozen, make the cookie dough.
3. Preheat the oven to 170℃ Fan/190℃.
4. In a large bowl, beat together the butter and sugar until fluffy, and then add in the vanilla and egg and beat again until smooth.
5. In a separate bowl whisk together the flour, salt, bicarbonate of soda and cornflour, and then add in to the other bowl and mix. 
6. Add in the chocolate chips and mix until combined. 
7. The simplest way to do the next part is to split the cookie dough into 15 portions. You can even weigh the cookie dough to make it more accurate if you like.
8. Line the cookie dough portions onto lined baking trays (you'll need about 2-3 trays). Flatten each cookie dough ball slightly into a disc shape, and add a frozen lump of Cadbury caramel spread to the middle and then wrap the cookie dough around the spread fully so it's covered.
9. Make sure the cookies are spread out on each tray as they might spread a bit whilst baking, so you want room for them to expand.
10. Bake in the oven for roughly 12 minutes, or until golden. The more you bake, the less gooey they will be.
11. Once baked, move the cookies onto a wire rack to cool before serving.
12. Best stored in an airtight container for up to 4 days. Enjoy!

Christina

xx