Now these are indulgent, No doubt about it! Don’t even think about the calories but oh my gosh I cannot get enough. The chewy cookie is so perfect with the smooth ganache and marshmallowy meringue! I love a chewy cookie, nothing better in my opinion, and this just elevates the cookie to new levels. I took these to my laboratory meetings as well as to my friends and they were gone in seconds! Simply delicious! I really hope you give them a go and enjoy them as much as I did.
This recipe makes roughly 24 cookie cups. This may seem like a lot but I promise you they will be gone in a flash and your friends and family will be desperate for more! If you want to make 12, then just halve the recipe and you’re good to go!
375g Unsalted Butter (melted)
300g Light Brown Sugar
195g Caster Sugar
195g Dark Brown Sugar
2 tsp Vanilla Extract
570 Plain Flour
1.5tsp Baking Powder
1/2 tsp Bicarbonate of Soda.
1/2 Can Carnation Caramel
300g Dark Chocolate
300ml Double Cream
250g Caster Sugar
- Grease 2x muffin tins (containing 12 holes in each) and preheat the oven to 160 degrees celcius (fan oven).
- To begin with we need to mix together the butter and all of the different types of sugar so that it is a smooth paste.
- Next, add in the eggs and vanilla and mix again ! Don’t worry it is supposed to be really runny at this point as we haven’t added in any of the dry ingredients!
- Now it’s time to add in the flour, baking powder and bicarbonate. Make sure that the mixture is evenly distributed and it is a lovely smooth caramel colour!
- Now we can cook the cookie. Add a tbsp of the mixture into each hole in the muffin tins and place the trays in the oven for the next 20 minutes. Once the cookies look mostly set (but not completely!), remove the trays from the oven and use a circular shaped item to press down into the middle of each cookie to form a cup shape! I used a salt cellar for an example of something thats the right size!
- Whilst the cookie cups are cooling, it’s time to make the chocolate ganache! Chop the dark chocolate into smallish chunks so that they will melt easily into the cream.
- Put the 300ml of cream into a pan over a medium heat and stir until it is almost boiling. Then quickly turn off the heat and add in the chocolate. Keep stirring until all the of chocolate has melted into the mixture and its lovely and smooth. Chocolate ganache really couldn’t be easier to make. I have no idea why people are so scared of making it!
- Whilst the chocolate ganache is cooling to ‘hand hot’, spoon a teaspoonful of the carnation caramel into each cookie cup. Even better, and you can sprinkle some sea salt onto the top of the caramel and hey presto! you have salted caramel! I absolutely love this but some of my flatmates hate salted caramel so I had to make a mixture or salted and unsalted.
- Once the ganache has cooled to hand hot, use a jug to pour the ganache into the cups until they are almost full to the top. This ganache will cool down and solidify so don’t worry if its runny at this stage!
- Now its time to make the meringue. Its best (easiest lol!) to make this using an electric whisk but if you don’t have one then be prepared to put some serious arm action in ! Whip up the eggs until they have formed stiff peaks and then keep whisking whilst adding 1 tsp of the caster sugar in at a time. Keep whisking until you have a smooth glossy meringue with no grains of sugar noticable when you taste it.
- Now for the fun part, Decoration! I piped the icing on the top the ganache to look like a hot chocolate or cupcake but if you don’t have any piping nozzles then just spoon it on. Be inventive!
- I then toasted the meringue using a blow torch, but again if you don’t have one of these then improvise and put them back into the oven for another 5 minutes to give them the lovely golden brown colour. I then grated some chocolate onto the top to look like sprinkles but anything goes at this point! The more indulgent the better!
And you’re done! Enjoy and indulge!