Salted Caramel Lava Cookies


150g salted butter, softened

160g soft light brown sugar

1 egg

1 1/2 tsp vanilla extract

260g plain flour, sifted

1 1/2 tsp baking powder

100g chocolate chips

100g macadamia nuts, roughly chopped

16 soft toffees

Pinch sea salt, plus more to serve (optional)


  1. Preheat the oven to Gas 5/190 C/170 Fan and line two baking trays with nonstick baking paper
  2. Put the butter in a mixing bowl and beat with a wooden spoon until smooth
  3. Add the sugar and beat for a further 3-4 minutes, until light and fluffy
  4. Stir in the egg and vanilla extract
  5. Add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough
  6. Stir in the chocolate chips and macadamia nuts
  7. Put the toffees on a plate and scatter with the sea salt flakes. Press them onto the surface of the toffees so they stick
  8. Divide the dough into 16 pieces, then press a toffee into the centre of each
  9. Shape the pieces into ball shapes, with a toffee enclosed inside each ball; flatten a little
  10. Space the 16 cookies out on the trays, allowing room for them to spread
  11. Bake for 16-18 minutes, until lightly golden
  12. Leave to cool for a few minutes, but serve warm, while the caramel centres are still molten
  13. Scatter with another pinch of sea salt, if desired

8 thoughts on “Salted Caramel Lava Cookies

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