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Naughty & Nice Cookies

This recipe was made when a mate of mine came round and we decided to bake!... so we thought we should do something unusual. We wanted to make something new and different to the conventional milk choc chip cookie!

After deliberation we decided that two different types of cookie were required. So I came up with some new recipes...Introducing the Nice Salted caramel vanilla cookie and the Naughty chilli and chocolate cookie!

Now many of you may be concerned about the addition of chilli to this classic biscuit but don't be! After a lot of work I think I have found just the right amount to give a pleasant warmth after the initial gooey chocolate hit!




For the Chocolate and Chilli cookies

- 125g Butter

-125g Caster Sugar

-100g Soft light brown sugar

- 1 egg

-175g self raising flour

- 50g Cocoa powder

- 1/2 tsp Chilli powder

- 200g White Chocolate (chopped)


- Preheat your oven to 180 degrees (fan) before greasing and lining a baking tray.

- Cream the butter, sugars and egg together in a mixing bowl.

- Add the flour, cocoa powder and chilli powder and combine fully.

-Stir in the white chocolate.

- Take one spoonful of mixture at a time and roll into a ball before placing onto your baking sheet.

- Bake for 10-15 minutes before allowing to cool.


For the Salted caramel Cookies

- 125g Butter

- 125g Caster sugar

- 100g Soft light brown sugar

- 1 Egg

- 1 tsp Vanilla bean paste (or vanilla extract)

- 225g Self raising flour

- 200g Milk chocolate ( chopped)

- 220g Granulated sugar

- 95g Salted butter

- 135ml Double cream

- A pinch of sea salt flakes


- Preheat your oven to 180 degrees (fan) and grease a baking sheet.

- Cream butter, sugars, egg and vanilla together.

- Add in flour and combine fully.

- Mix in milk chocolate to your cookie dough.

- Take one spoonful of mixture at a time and use to form balls of cookie dough before placing on your baking sheet.

- Bake for 10-15 minutes before allowing to cool.

- Meanwhile, create your salted caramel by placing your sugar in a pan and heat slowly until completely melted to form a thick golden brown liquid.

- At this point add your butter and stir rapidly to form a thick toffee like mix.

- Pour in your double cream and combine fully before leaving to cool slightly.

- Finally using a piping bag, drizzle your salted caramel over your cooled cookies.


*Any unused salted caramel can be saved in an old jam jar and used for delicious ice cream sundaes or other tasty baking recipes - I always store mine in the fridge for about 3 - 5 days after I have made it !

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