These double chocolate salted caramel cookies might just be the perfect rainy day kitchen project 2 years ago

These double chocolate salted caramel cookies might just be the perfect rainy day kitchen project

Because sure what else are you meant to be doing in this weather?

In case you have missed it, Butlers, our absolute favourite go-to when it comes to chocolate (and hot chocolates!) recently launched their very first chocolate cookbook. And really, it goes without saying that if you have a foodie in the family, this will make the absolute perfect Christmas present this year.

Founded in Dublin’s Lad Lane in 1932 by Marion Butler, Butlers is Ireland’s premier family-owned chocolate firm, and one of the few remaining family-owned chocolate producers in its market.

And to celebrate the launch of their gorgeous new cookbook (seriously – I picked up one as a little present from me to me the other day!), Butlers have given us a delicious recipe for Double Chocolate Salted Caramel Cookies – AKA the most perfectly indulgent baking project for wet and dreary weekends.

These decadent, delicious cookies are stuffed with pieces of caramel, which, when baked, create the luxurious experience of double chocolate cookies with a chewy caramel centre. Total and utter yum, in other words.

Double Chocolate Salted Caramel Cookies

Makes 18

115g unsalted butter


350g soft light brown sugar

2 large eggs

55g cocoa powder, sifted

¼ tsp sea salt flakes

¾ tsp baking powder

260g plain flour

100g Butlers 40% Milk Chocolate Salted Caramel Bar, roughly chopped

100g bag of Butlers Dark Chocolate Salt Caramels, roughly chopped


Sea salt flakes, for sprinkling


Preheat oven to 180°C (160°C Fan/350°F/Gas Mark 4) and line 3 large baking trays with parchment paper.

Melt the butter in a medium-sized saucepan over medium heat. Remove from the heat and stir in the sugar and eggs. Add the cocoa powder, salt and baking powder, then stir well to combine.

Add the flour and stir until no white floury patches are left. Mix in the chopped pieces of chocolate.

Use a small 2 tbsp ice-cream scoop to portion the dough. Then make a small hollow in the centre of each scoop of dough and fill with pieces of the salt caramels. Cover the caramel with dough to seal inside.

Place the cookie dough balls on a baking tray, making sure to leave space between them so the cookies can spread while baking, and sprinkle each one with sea salt flakes as desired.

Bake for 10–12 minutes, then allow to cool on the tray on a wire rack.

Now – tuck in!