Let’s start with the soft caramels! Get your baking apron on because this might get messy.

(Preheat your oven to 160°C for the cookie dough so long).

Put a saucepan on medium heat and pour in the sugar. Being careful not to burn the sugar, stir constantly for about 5 mins until it becomes a beautiful caramel brown. Don’t be scared if it looks bumpy or weird! The sugar will melt, I promise – this is a ‘Trust the process’ moment!

Carefully whisk in the butter for about 5 mins until it’s mixed together.

Next pour in the heavy cream – SLOWLY and carefully. It’ll get wildly bubbly here. Take it off the heat once it’s all combined and stir in a generous pinch of sea salt! It will thicken as it cools and turn into a yummy caramel sauce.

Cookie dough time!

Grab your MiniMakes Vanilla Cookie Mix. Mix the softened butter with the sugar mix (sachet 1), then mix in the egg. Add the cookie mix (sachet 2) and mix until the dough is well combined.

Pop some baking paper over a baking sheet and place the portioned cookie dough on it. I prefer to use my hands here and take a scoop of dough in my hands and roll into a ball.

Time for your caramel to shine!

Make a little indent on top of the dough balls and place in a teaspoon of your salted caramel toffee. (Alternatively*, pop in your favourite salted soft caramel squares here). Sprinkle a little extra sea salt on top!

Bake for 10-12 mins at 160°C for the perfect chewy cookies

Enjoy :)