Gluten-free Caramel centred chocolate chip cookies

12:00 am on 14 January 2015

Caramel centred chocolote chip cookie

Modified from
Makes about 30


  • 220g unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cup plain gluten-free flour (Zoë highly recommends Edmonds)
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 250g chocolate drops
  • 1 block of caramel centred chocolate (Zoë uses Whittaker’s*)


Preheat the oven to 180°C and line cookie sheets with baking paper.

Using an electric mixer, beat the butter and both sugars until combined and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.

By hand stir in the flour, salt and soda, mixing until just incorporated. Finally, mix in the chocolate chips.

Scoop a heaped tablespoon of batter into your hand and flatten it well. Push 1 piece of caramel chocolate into the centre of the dough and roll the dough around the chocolate to form a ball. Place on baking trays and bake for about 10-12 minutes, until lightly golden.

* Whittaker’s caramel chocolate is gluten-free, but for a non-gluten free option try Cadbury’s caramello chocolate. It’s thicker in consistency and holds its shape better when cooked.

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