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Salted Caramel & Chocolate Cookies

In the mood for a sweet treat? “These chewy salted caramel and chocolate cookies are delicious with a cuppa or warmed and crumbled over ice cream. I love making and eating them!” – Kel Flanders, EL Editor

Makes approximately 25-30 cookies


  • 10 tablespoons (or ½ cup and 2 tablespoons) butter or margarine, softened (Kel likes to substitute half of the butter with natural peanut butter)
  • 1 cup sugar
  • A large egg
  • 1 teaspoon vanilla extract
  • 1 cup plain flour
  • 6 tablespoons cocoa (Kel uses cacao)
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt flakes
  • 1 cup chocolate chips
  • 1 Mars Bar, chopped



  1. Preheat oven to 180 degrees Celsius.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Add eggs and vanilla, then beat well.
  4. Combine flour, cocoa (or cacao), baking soda and half of the salt; gradually blend into the creamed mixture. Stir in the chocolate chips and Mars Bar pieces.
  5. Drop tablespoon-sized amounts of the mixture onto a cookie sheet (Kel suggests lining it with baking paper).
  6. Bake for 8 to 9 minutes. (“Do not over-bake! The cookies should be soft,” says Kel. “They’ll puff up while baking and flatten while cooling.”)
  7. Cool slightly; remove from cookie sheet onto wire rack.
  8. Sprinkle with remaining sea salt flakes.

Tip: Cool completely before storing.

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This article first appeared in the October/November 2019 issue of Expat Living magazine. Subscribe now so you never miss an issue.