Peanut Caramel Stuffed Cookies

A chocolate cookie is already delicious right? But then, you add a peanut caramel soft centre that takes it to a WHOLE NEW LEVEL! I find myself having to break the cookie in half every time just for that sticky centre satisfaction.

Makes 8 Large Cookies

15 Minutes Preparation Time

40 Minutes Cooking (10 for the cookies and 30 for the caramel and cooling)

INGREDIENTS

COOKIES

100g Butter

150g Soft Brown Sugar

1tsp Vanilla Extract

1 Egg

150g Self Raising Flour

1tsp Baking Powder

40g Cocoa Powder

PEANUT CARAMEL

300ml Condensed Milk (or evaporated milk- this takes longer to thicken)

185g Butter

35g Brown Sugar

35g Caster Sugar

3 tbsp Golden Syrup

2tbs Natural Peanut Butter

METHOD

- Start off by making the caramel. Add all of the ingredients into a pan and place over a medium heat. Stir almost continually for 10 minutes, or until the mixture has thickened to a lovely texture and it coats the back of a spoon. It will continue to thicken as it cools. Place to one side.

- Now, onto the cookie dough. Preheat the oven to 180c/350f.

- In a mixer, beat the butter and sugar together. Once creamy, add the egg and slowly mix. Then pour in the vanilla.

- In a separate bowl add your dry ingredients and mix together. Then sieve half into the wet mixture and beat. Once it has come together add the remaining dry mixture and beat again.

- Spoon a heaped teaspoon of the mixture onto a baking sheet (repeat until you have 8 separate mounds of caramel. Then put the caramel into the freezer to cool and harden slightly.

- Now you're ready to assemble your cookies for the oven! On a baking tray, add baking paper. Then spoon a tablespoon of mixture onto the tray (repeat leaving approximately 3 inches in-between the cookies to allow them to spread). Take a ball of the cooled caramel mix and place it into the centre of each cookie, pushing down slightly. Then with a teaspoon more of mixture, cover over the caramel and using your fingers make sure the caramel is completely covered. Sprinkle the cookies with a little sea salt and bake for 10-12 minutes.