Cowpat cookies

Cowpat cookies

Salted Caramel Dreams
16 cookies
River Thompson

So named for being the ugliest cookie around – so ugly but so darn delicious. These are a great way of using up Classic Chewy Salted Caramels offcuts. Like a cookie florentine, these are crunchy and chewy and great with a cup of coffee after dinner.


Quantity Ingredient
115g salted butter
1 large free-range egg
70g caster sugar
70g soft light brown sugar
1 teaspoon vanilla extract
90g plain flour
1/2 teaspoon sea salt
1/2 teaspoon bicarbonate of soda
45g Classic chewy salted caramels, finely cubed
50-100g good-quality dark chocolate, chopped


  1. In a small saucepan, melt the butter over a low heat, then remove it from the heat and leave to cool slightly.
  2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl by hand, whisk together the egg, both sugars and the vanilla extract until the mixture falls in thick ribbons from the whisk, scraping down the sides of the bowl as necessary.
  3. With the mixer running on medium, stream in the melted butter, then turn the mixer up to high for a short burst to quickly and fully incorporate the butter.
  4. Using a wooden spoon or spatula, fold in the flour, salt, bicarbonate of soda, caramel pieces and chocolate.
  5. Cover the bowl with cling film and chill in the fridge for 30 minutes, or until firm. Line 2 large baking sheets with baking parchment. Scoop out 1 tablespoon portions of the dough on to the prepared baking sheets, making sure there is plenty of room between cookies to allow for spreading.
  6. Return to the fridge and chill for 2 hours or up to 2 days.
  7. When ready to bake, preheat the oven to 160°C.
  8. Bake the cookies for 10 minutes or until spread and the caramel has melted. Cool the cookies on the baking sheets.
  9. These cookies are best eaten within 3 days of making and should be stored in an airtight container.
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