Gooey toffee-stuffed chocolate chip cookies
- October 2016
- Makes 12-16
- Hands-on time 25 min, oven time 13-15 min, plus cooling
We took your chocolate chip cookie and raised you a chewy cookie stuffed with toffee – all you need now is a glass of milk.
- 8.8g (5.2g saturated)
- 31.5g (20.2g sugars)
Per cookie (for 16)
Make the dough, wrap in cling film and chill for 24 hours before shaping, or freeze for 1 month in a freezer bag.
The finished cookies are best eaten just warm when the toffee is still gooey, but they’ll keep for 24 hours in an airtight tin.
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