Hot Caramel Lava Cookies | Cookie Recipes

Makes 12 large cookies.

Setting time: 12 hours (if making the caramels)

1. For the caramels, grease and line a cake tin with parchment paper. Heat milk, cream and butter in a medium saucepan over medium-high heat until butter melts. Add the granulated and brown sugars and whisk, bringing the mixture to a full boil. Once bubbly, reduce heat to medium and whisk constantly until mixture reaches 120°C (248°F) on a candy thermometer. Remove the pan from the heat and stir in the salt and vanilla. Pour the caramel into the prepared pan and let cool completely to set (12 hours). Alternatively, you can use purchased soft caramel candies in place of homemade candies.

2. Remove the cooled caramel from the pan and cut into 2 cm (¾ inch) squares (you will have extra, which can be cut and stored in an airtight container). You will need 12 for this recipe.

3. Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

4. Cream the butter and brown sugar by hand, with electric mixers or in a stand mixer fitted with the paddle attachment until smooth, then stir in the egg and vanilla. Sift the flour, baking powder, cinnamon and salt over the butter mixture and stir in. Mix until flour is no longer visible – dough will not come together completely, but will hold together when pressed. Use a large ice cream scoop to scoop out the batter. Flatten each piece of dough in your hand (it won’t be sticky) and press a piece of caramel into the center and push the dough around it to completely cover it. Shape the dough into a ball by rolling between your palms and roll each cookie in the cinnamon sugar to coat. Place the cookies on the baking sheet, leaving 5 cm (2 inches) between them. Bake for 12 to 14 minutes, until the cookies brown a little around the edges (don’t bake any longer or the caramel may leak out from the center).

5. Cool the cookies for 10 minutes on the baking sheet before removing them. Cookies can be enjoyed now, or cooled and reheated for 5 minutes at 160°C (325°F), or they can be assembled and then baked to order.

Comments are closed.