Next time you make Salted Caramel…make some extra and then make these yummy chocolate cookies filled with Salted Caramel!


Chocolate Shortcrust:

  • 120g of flour
  • pinch of salt
  • 70g of butter, very cold and diced
  • 1 egg yolk
  • 60g of cocoa powder

Salted Caramel:

70 ml of whipping cream (double cream)

  • 20 g of butter
  • 1 tbs of honey
  • Vanilla
  • 100g of sugar
  • a pinch of salt



  1. Flour, cocoa powder and salt go in a large bowl.
  2. Add the diced cold butter
  3. Use your fingertips to rub the butter into the flour, until you get a mixture that slightly looks like “crumbles”.
  4. Add the egg yolk, little by little.
  5. Knead the dough for 20 seconds, enough to make a “ball” of out it, do not over-knead it.
  6. Wrap the dough in clingfilm and place into the fridge, take it out of the fridge 20 mins before you need to use it.

Salted Caramel

  1. In a non-stick saucepan, put honey and sugar. Medium heat.
  2. Do not stir it while cooking! Be patient, let it dissolve slowly without mixing.
  3. It will get an “amber colour” while cooking….
  4. Only at the end when the sugar is all dissolved, with the help of a spatula, start stirring.
  5. Turn off the heat, now add the butter and mix until it melts.
  6. Add the cream and turn the heat on again.
  7. Mix well and add salt and vanilla extract.
  8. Let it cool.

  • Now cut some discs off a rolled out dough of shortcrust.
  • Place them on a baking sheet, lined with parchment paper
  • Spoon some salted caramel in the middle
  • Cover it with another disc and then press the edges of the 2 discs together, all around
  • Bake at 180° for 15-20 minutes.

Super yummy!













  1. So yummy! I don’t like chocolate, but I guess I would taste these cookies because I love caramel 🙂 I’ll try to make them one day… my family will love tasting them

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