Giant Cookie Pods Stuffed with Salted Caramel

PREP TIME

35

COOK TIME

9hr

Total Time

10r

Serves

12

INGREDIENTS

Cookie Dough

  • 2 1/4 cups plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter, room temperature
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 3/4 cup brown sugar

Salted Caramel

  • 1 cup caster sugar
  • 100 g unsalted butter, cubed, room temperature
  • 1/2 cup thickened cream, room temperature
  • 1 tsp salt

DIRECTIONS

Cookie Cups

  1. Preheat oven to 180°C.
  2. Mix flour, baking soda, and salt in a bowl.
  3. In a separate bowl, cream butter and brown sugar until smooth.
  4. Add eggs and vanilla, mixing until combined.
  5. Fold in dry ingredients until a dough forms.
  6. Press dough into a greased muffin or pod mould to form thick bases.
  7. Bake for 10 to 15 minutes until lightly golden.
  8. While warm, gently press the centres down to form cup shapes, pushing slightly up the sides if needed.
  9. Allow to cool, then place in the fridge to firm up.

Salted Caramel

  1. Heat caster sugar in a saucepan over medium heat until fully melted, swirling gently. Do not let it burn.
  2. Once melted, carefully add butter. It will splatter.
  3. Whisk until butter fully melts and combines with the sugar.
  4. Slowly stream in cream while whisking continuously.
  5. If the mixture separates, keep whisking for a few minutes until smooth.
  6. Add salt, stir well, and remove from heat.
  7. Allow caramel to cool slightly.

Assembly

  1. Fill chilled cookie cups with salted caramel.
  2. Refrigerate for 1 hour until caramel sets.
  3. Melt chocolate over a double boiler.
  4. Spoon chocolate over the tops, allowing it to drip slightly down the sides.
  5. Refrigerate for 8 hours or overnight until fully set.