Caramel cookie cups

It's not long until the Easter Bunny will be arriving and I have been trying to think of some alternative ways to use Easter treats to make some yummy goodies for the Mini Mes lunchboxes.

This recipe can be used in several different ways to create various styles of delicious cookies. They are seriously tasty and quick to make, your little chefs can join in too!





Ingredients

120g butter
100g light brown soft sugar (we used muscovado)
120g caster sugar
1 egg
220g self raising flour
1 tsp vanilla extract
2 bags of Cadbury Caramel Mini Eggs (approx 200g)

Method

Preheat the oven to 180 degrees
Cream together the butter with the sugar then mix in the egg and vanilla extract and sStir in the flour to create a soft dough

Scoop out a heaped tablespoon of the mixture, flatten it slightly in your hand then add a mini caramel egg to the centre before folding the dough around the egg to make a ball.
Repeat this process until all of the dough has been used
Place each ball in a section of a cupcake tray and place in the oven for around 10-15 minutes, until they are lightly browning on top.
Allow to cool slightly.

Scoff!

These are great just how they are but they are lovely with caramel or chocolate flavoured frosting or served warm with ice cream.

An alternative method:
To make normal cookies with a chocolate and caramel centre, instead of placing the eggs within a ball of cookie dough you can place one in the centre of a tablespoon of dough and place flat onto a baking tray.

*This is my entry into the #CPFamilyBreaks competition with Tots100 and CenterParcsUK*