It’s national cookie day, and not one to miss such a day I whipped up these deliciously moorish salted caramel cookies.

For the cookie dough

125g butter

100g light brown soft sugar

100g caster sugar

1 egg

1 tsp vanilla bean paste

225g self-raising flour

200g chocolate 

For the salted caramel

I was hungry and cheated a bit here. I bought the ready-made carnation caramel which I’m going to heat up add some Maldon Sea Salt then plonk a teaspoon worth in the middle of each cookie. 

Step 1 

Turn your oven to 180°

Step 2

Soften your butter then add both your sugars till you have a smooth creamed butter.

Step 3

Beat your egg slightly before adding it to your butter and sugar and mixing in with your vanilla. 

Step 4 

Sift in your flour, mix together then add your broken bits of chocolate before fully mixing together. 

Step 5

Roll your bits of cookie dough into walnut size balls and place on parchment paper on your baking tray. With a fork squish the cookie dough down slightly and plonk in the oven for 8 minutes.

Step 6

Heat your caramel in a saucepan with sea salt then plop a teaspoon in the middle of each cookie before putting them back in the oven for a further 2 minutes.

Step 7

Take out of the oven and leave to cool in the tray for a few minutes before transferring to a wire rack.

Step 8

Try not to eat all at once…