Salted Caramel Lava Cookies

Salted Caramel Lava Cookies

Try whipping up a batch of classic cookies with a delicious secret toffee twist. Add melt-in-the-mouth, chocolate chips and macadamia nuts for an even more luxurious taste.

Prep time: 10 minutes

Cook time: 18 minutes

Servings: 16 people


Preheat the oven to gas 5, 190°C, fan 170°C and line two large baking trays with nonstick baking paper.

Put the butter in a large mixing bowl and beat with a wooden spoon until smooth.

Add the sugar and beat for a further 3-4 minutes, until fluffy and light. Stir in the egg and vanilla extract.

Add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough.

Stir in the chocolate chips and macadamia nuts.

Put the toffees on a plate and scatter with the sea salt flakes. Press them on the surface of the toffees so they stick.

Divide the dough into 16 pieces, then press a toffee into the centre of each.

Shape the pieces into ball shapes, with the toffee enclosed in each; flatten a little.

Space the 16 cookies out on the trays, allowing room to spread.

Bake for 16-18 minutes, until lightly golden.

Leave to cool for a few minutes, but serve warm, while the caramel centres are still molten.

Scatter with another pinch of sea salt, if you like. 



150g salted butter, softened
160g Tesco Dark Soft Brown Sugar
1 egg
1 1/2 tsp vanilla extract
260g Tesco Plain Flour, sifted
1 1/2 tsp baking powder
1 x 100g pack plain chocolate chips
1 x 100g pack macadamia nuts, roughly chopped
16 soft toffees
Pinch of sea salt flakes, plus more to serve