WATCH: Barb Northwood's Gooey Choc-Caramel Cookie Cups are INSANELY GOOD
The Easter bunny isn’t far off – but you don’t need to wait around for him to arrive. This recipe is the perfect way to indulge this holiday weekend.
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Here is the full recipe and find out more about New Idea Food here.
Makes 12
Prep and cook time: 40 mins
Ingredients:
1 25g unsalted butter, chopped, at room temperature
½ cup caster sugar
¹⁄³ cup brown sugar, firmly packed
1 tsp vanilla extract
1 egg
¾ cup plain flour
²⁄³ cup self-raising flour
¼ cup cocoa powder
2 x 52g bars Rolo chocolate
Method:
1: Grease a 12-hole, non-stick, mini muffin pan (2-tablespoon capacity).
2: Beat butter, sugars and vanilla in a small bowl of an electric mixer until fluffy. Beat in egg until combined. Stir in combined sifted flours and cocoa.
3: Roll level tablespoons of dough into balls. Place a ball into each pan hole. Using your thumb, make an indent in the centre of balls. Place a Rolo chocolate in each indent, reserving remaining for another use.
4: Place remaining dough balls over chocolates, pressing to cover and seal edges.
5: Cook in a moderate oven (180C) for about 12 minutes, or until just firm when lightly touched. Remove. Stand in pan for 10 minutes. Loosen edges before turning out.
6: Serve cookie cups warm.
