Salted Caramel Melty Middle Cookies Recipe

These wicked cookies have a super easy way of getting a gooey middle- Rolos! If you wanted more of a challenge you definitely could make your own caramels and freeze them into blobs before popping in the middle of the dough but for those times when you just want a little twist on a classic, Rolos will always do the job well. This is also just a great choc chip cookie recipe so up the chocolate chunks if you wish and be liberal with the sea salt on top.

Makes 10


160g salted butter, softened

160g light soft brown sugar

2tsp vanilla paste

1 egg

230g plain flour

½ tsp bicarbonate of soda

1 tsp salt

150g mixed chocolate chunks

1 roll of Rolo’s- frozen

sea salt flakes (for the top)



1.   Line a couple of baking trays and whip up your butter and sugar until really light and fluffy- probably around 5 minutes with an electric mixer.

2.   Beat in the egg and vanilla paste until fully incorporated. Sieve in the flour and bicarb and slowly mix through. Chuck in the choc and do the same adding the 1 tsp salt in too.

3.   Grab tbsp. of the dough and roll into balls. Smush in a rolo into the middle of each one and add a sprinkle of sea salt on the top. Leave the chill in the fridge until hard.

4.   Preheat the oven to 190c and bake for around 10-12 minutes for perfectly crunchy edges and the gooey middles. Leave to harden on the tray before transferring to a cooling rack. After about 10 minutes cooling, they’re at the perfect temperature to eat!

Billionaire's Shortbread Recipe

We all know and love Millionaire’s shortbread but this takes it up to another level. The addition of a peanut butter fudge-like layer gives another texture and of course another flavour to the classic slice. I’ve always loved the blend of sweet and salty and so adding salted peanuts on the top was a no brainer. With nut butters being far more varied and easily available, you could totally swap out peanuts for something else, Pip & Nut’s Coconut Almond Butter is a particular favourite of mine- I just switch to toasted almonds on top and a sprinkle of sea salt! 

Makes 8 large squares



220g butter

140g peanuts, chopped

220g plain flour

50g corn flour

85g golden caster sugar


Peanut Layer:

130g butter

225g peanut butter

150g icing sugar


1 tin caramel


350g dark chocolate

Decorations: popping candy, gold leaf, peanuts


1.   Preheat oven to 180c. Grease and line a rectangular tin (20x30cm).

2.   Base: Rub butter and flours together to form a dough. Add sugar and chopped peanuts. Add water if needed to bring together. Press into the tin. Bake for 25 mins then cool.

3.   Peanut layer: put butter and peanut butter in a pan and melt down. Add icing sugar and mix together. Pour over shortbread and chill in fridge for 2 hours.

4.   Pour caramel over the peanut layer and then chill for 1 ½ hours.

5.   Melt dark chocolate and then pour over caramel layer. Chill for 2 hours, and then decorate!