WATCH: Barb Northwood’s Gooey Choc-Caramel Cookie Cups are INSANELY GOOD

This is the best Easter treat you could ever taste

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.


Here is the full recipe and find out more about New Idea Food here.

Makes 12

Prep and cook time: 40 mins


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



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.

Related stories