salted caramel Rolo cookies

IMG_8157I have been here over a month and today is the glorious day that I got my battered old laptop to work again! Hurray! It’s now over 5 years old, which is ancient in tech terms, and doesn’t recognise that WiFi exists. It also sounds a little like a hairdryer and kicks out about as much heat as one. I should probably definitely just buy a new one but I have commitment phobia about dropping that much cash and it takes a lot of effort to get a computer set up just how you like it, amiright? IMG_8156IMG_8150So I will continue to muddle along until it breaks beyond repair and then it will be future Hannah’s problem to choose a new one. IMG_8143IMG_8160In Moving House news, I’m pleased to report that the oven is a babe and I’m sure we will get along famously {despite the fact it doesn’t have a fan, anything is better than my second year oven}. The only issue is that counter space is at a premium so I’m going to have to get better fast at washing up as I go along 😥IMG_8142These cookies are awesome. As I’ve previously preached, you can’t really go wrong with a Sally’s Baking Addiction recipe and these have got all the on-trend salted caramel action with none of the actually-having-to-make-salted-caramel, which is a win in my book {did you see the carnage in GBBO’s caramel week?! If that doesn’t put you off I don’t know what will…}IMG_8134IMG_8138

Salted Caramel Cookies

  • Servings: makes 15
  • Difficulty: easy
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This recipe comes from Sally’s Baking Addiction 


  • 280g plain flour
  • 1 tsp bicarb. soda
  • 1.5 tbsp cornflour
  • ½ tsp fine salt
  • 170g unsalted butter {doesn’t need to be room temp.}
  • 150g soft brown sugar
  • 100g granulated sugar
  • 1 whole egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 180g milk chocolate chips
  • at least 15 Rolo chocolates
  • course salt, for sprinkling


Melt the butter in a heatproof bowl or saucepan and set aside to cool to about room temperature.

Whisk together the flour, bicarb, cornflour and salt in a large mixing bowl, and set aside.

Add the sugars, whole egg, egg yolk and vanilla extract to the cooled melted butter and whisk together until smooth.

Pour this mixture into the dry ingredients and stir until combined into a sticky dough. Finally, mix in the chocolate chips.

Spoon the cookie dough mixture onto a sheet of clingfilm and roll into a log. Put into the fridge for a few hours or overnight to chill.

Divide the dough into 30 small balls {you can weigh the whole log of dough first if you like, then divide by 30}. Use your thumbs to make an imprint into a ball, then insert a Rolo chocolate. Use a second ball to cover the Rolo and smooth out the edges, rolling the ball between your hands so it’s spherical again.

Place the dough balls onto a plate once you’ve made them and sprinkle each one with a few grains of coarse salt. Once you’ve made around half, put them into the fridge to chill whilst you make the rest. Put all of the dough balls in the fridge once you’ve finished.

Preheat your oven to 160*C and line a baking tray with greaseproof paper or a silicone baking sheet.

Arrange 7 or 8 balls on the sheet and bake for 12 – 13 minutes. They will look very soft and underbaked, so take them out of the oven and leave them to firm up for another 10 minutes on the baking tray. Transfer them to a cooling rack and repeat with the rest.

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