Molten rolo cookie
A gooey chocolate cookie, in a bowl, filled with caramel. An oozy snack or pudding to impress, in my opinion.
Method
First, make the caramel - Melt the butter in a small saucepan
Add the sugar and allow it to melt
Add the splash of cream and mix rapidly - it will sizzle but as long as you mix quickly you’ll stop the sugar from crystallising
Add the rest of the cream and stir through well. Take off the heat, and set aside.
Preheat the oven to 160°C
Mix your almond butter and sugar until you have a paste
Add a tiiiiiiiny splash of plant milk and the vanilla and mix well
Add the flours, cocoa powder, bicarb and salt and Mix well until you get a dough
Add the syrup and stir through well, roll into a cookie dough ball - if the dough is too wet, add a bit more flour, if it’s too dry, add more almond butter and syrup
Press 3/4 the dough into a small bowl, so it lines the edge of the bowl, with thickness of about 1cm
Add 2-3 tbsp your caramel to the centre of the cookie well
Then flatten the remaining 1/4 of the cookie dough and shape into a circle the size of the bowl, place as a lid over the chocolate mixture and press into the dough thats against the sides
Bake for 20-25 mins, then sprinkle with salt
Notes + Variations:
You can use pre-made caramel for the centre too, but it’s honestly so easy to make this one.