What’s better than a warm soft cookie? Only a muffin sized cookie that oozes warm salted caramel and is loaded with chocolate chips!
I’m also totally claiming cookie muffins as my own!
Read on to learn how to make these bad boys for yourself
Baking these cookies in cake tins help them fluff up but keep the gooey goodness inside!
Makes 12 cookie muffins
For the cookies
170g unsalted butter – melted
2tsp vanilla extract
220g brown sugar
250g self raising flour
pinch of salt
For the filling
2tbsp Sea Salt
350g butter fudge (enough for 2 cubes per cookie)
100g chocolate chips
Preheat your oven to 180 degrees and lightly grease your bun tins
In a large bowl, combines the melted butter and sugar and stir thoroughly until combined
Add the egg and vanilla, ensuring they mix well
Slowly add the flour, chocolate chips and pinch of salt and beat vigorously until a soft dough is formed
Add 1tbsp of dough to each well on the bun tin and pack down with the spoon
Add 2 fudge pieces and a small pinch of sea salt
Add 1tbsp of the cookie dough and mould over the fudge
Bake in the middle of the oven for 10 minutes. The top should be crisp and golden but the inside will be oozy and gooey.
They are best served warm to keep the caramel soft but you can warm them through in the microwave for 30 seconds as you need to.