Caramel Cookies

I first posted this cookie recipe a couple of years ago, but since then I’ve been playing round with the ingredients and tweaking it.
You might remember me ranting about Thornton’s Toffee Balls back a while ago. They’re not only amazing in muffins, they’re my new
favourite for using with cookies too. It’s like chocolate chips but you get the amazing chewy caramel taste too.

I’ve converted the amounts for my US friends too, but I’m not 100% sure if it’s right so if it looks weird or doesn’t work, let me know!
Caramel Cookies

  • 100g / 2/3rds cup Soft Brown sugar
  • 100g/ ½ cup Butter
  • 1 tbsp Golden Syrup
  • 150g/ 1 1/3 cup Self Raising Flour
  • Around 100g / 1/3 pound of Thorntons Toffee Choco Balls cut in half
1. Preheat the oven to 160°
2. Mix the sugar and butter together until creamed. Add golden syrup.
3. Sift in half of flour and slowly mix until well combined
4. Add chocolate and rest of flour and combine into cookie dough using fingers.
5. Separate into 14 dough balls and place on greased baking sheets allowing room for them to spread.
6. Cook in the oven for around 12-15 minutes, or until golden. 
It’s sometimes hard to get them off the tray if the caramel has melted everywhere. Try to scrape off some of the caramel while it’s still hot, but you’ll need to leave the cookies for a couple of minutes to give them chance to harden before your move them to a cooling tray.


  1. The measurements look normal to me, I'll have to try them out for you. For research sake. :) Now, all I need are the toffee balls. I'll have to look around for something equivalent.

  2. OMG those look SO good! I wanna try them!

  3. these look soooo yummy!!

    what a nice space you have here!!!