Salted caramel cookie traybake

Name: Salted caramel cookie traybake
Ingredients: 250 g unsalted butter; 230 g soft brown sugar; 220 g caster sugar; 2 free-range eggs; 2 tsp vanilla extract; 440 g self-raising flour; 1 tsp salt; 200 g chocolate chips (we used dark chocolate); 375 g tinned caramel; 1/2 tsp salt; 50 g unrefined dark muscovado sugar

Caramel, cookies and chocolate... the dream! You can cut a slice of salted caramel cookie traybake as big or as little as you like...

Image credit: Baking Mad

Brought to you by Baking Mad

One fantastic thing about traybakes is it's like one giant cookie! You can cut a slice of salted caramel cookie traybake as big or as little as you like. Or even just eat the whole try and pretend it's just one slice! We don't judge! No matter the size, this is one delicious pudding!

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Servings

Ingredients

For the cookie

250 g unsalted butter
230 g soft brown sugar
220 g caster sugar
2 free-range eggs
2 tsp vanilla extract
440 g self-raising flour
1 tsp salt
200 g chocolate chips (we used dark chocolate)

For the salted caramel sauce

375 g tinned caramel
1/2 tsp salt
50 g unrefined dark muscovado sugar

Instructions

Preheat the oven to 200°C/Gas Mark 4 and line a 20x20cm (8x8in) brownie tin with baking parchment.

In a large bowl, cream together the butter and sugars until pale and fluffy. Add the eggs and vanilla extract and mix well.

Sift the flour and salt, then add to the egg mixture, mixing thoroughly until a soft dough forms. Finally, stir in the chocolate chips.

Transfer half the batter to the baking tin, making sure you fill the space evenly and into the corners. Bake in the oven for 10 minutes.

While your cookie is baking, make the salted caramel. In a saucepan, add the tinned caramel, salt and dark muscovado sugar.

Stir constantly until all the lumps have melted and you have a good pouring consistency. Gently pour this caramel onto the cookie which has cooled slightly.

Using the rest of the cookie dough, break off chunks and flatten it with your palms, then carefully place on top of the caramel (it’s best to do this in smaller pieces as the caramel will squidge out).

Once the rest of the cookie dough is on the caramel, return it to the oven and bake for a further 10-15 minutes; remember, your cookie will continue to cook once it’s out of the oven. It will firm up a bit more so don’t overbake!

Let the cookie fully cool, then place in the fridge to set the caramel layer fully. Remove after about 3 hours and use a sharp knife to slice into squares or rectangles.