Makes 9
adjust servings:

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For the cookie cups:

For the caramel:

For the topping:

  1. Preheat your oven to 200°C/ 180°C fan/ gas mark 4. Grease a muffin tin very well.
  2. In a large mixing bowl with a hand mixer, cream butter and both sugars until light and fluffy. Add in vanilla and egg and combine.
  3. Sieve in flour, cornflour and salt and mix until you have a firm dough. Add in your chopped chocolate and fold evenly through your cookie dough.
  4. Portion up nine even cookie dough balls, about 80g each. Press your cookie dough balls into each section on your greased cupcake tin until flat. Make a dip in the centre of your cookie using something round, such as the base of the vanilla extract bottle.
  5. Bake for 15-18 minutes. Once out of the oven, press your dip mould back down into your centre dip while still warm as they will puff up a little in the oven.
  6. Leave to cool for about 10 minutes then remove from the tin and allow to cool completely.
  7. To make the caramel, pour the condensed milk, butter, sugar, and golden syrup into a large saucepan, and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from sticking. Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5 minutes stirring constantly so that the mixture doesn’t stick to the bottom of the pot. It will be ready when it has changed to a darker golden colour and has thickened.
  8. Spoon a tablespoon of this caramel into each dip in your cookie cup.
  9. Melt the chocolate then spoon on top of your caramel. Sprinkle with flaky salt, then leave to set in the fridge for 2 hours.