Caramel Chocolate Biscuits

    31 minutes

    Do not overbake these delicious caramel chocolate biscuits as they will firm up as they cool. A nice change from chocolate chip biscuits.

    31 people made this

    Makes: 36 biscuits

    • 125g unsalted butter
    • 1 1/8 cups white sugar
    • 1 egg
    • 1 tablespoon dark rum
    • 1 teaspoon vanilla essence
    • 1 cup (125g) plain flour
    • 1/2 cup cocoa powder
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 1/2 cups caramel baking bits
    • 1/2 cup almonds, diced

    Preparation:20min  ›  Cook:11min  ›  Ready in:31min 

    1. Preheat oven to 180 degrees F.
    2. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla then beat until well blended.
    3. Sift flour, cocoa, bicarb soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in caramel bits and almonds.
    4. Drop dough by heaping tablespoonfuls onto a large ungreased baking tray, spacing 5cm apart. Bake until biscuits puff slightly and crack on top but are still soft to touch, about 11 minutes. Let biscuits cool on tray 1 minute. Transfer biscuits to rack and cool completely. Repeat shaping and baking with remaining dough.

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    Reviews in English (41)


    Excellent recipe. I found it useful to triple the amount of vanilla extract in the cookie recipe. Also, instead of using the toffee baking bits, substitute this recipe for real English Toffee. Needed: 1 cup sugar 1 stick butter (not margarine) 1 teaspoon vanilla extract 1 teaspoon lemon juice 1 greased cookie sheet (one with sides) Prepare by setting a few kitchen towels in the freezer to protect your frozen food from the hot cookie sheet that will come later. Combine all ingedients in saucepan. Heat slowly at low, gradually increaing the heat until the sugar liquifies. Stir continuously with a wooden spoon. Gently increase the heat (a little at a time) while stirring. When you reach between medium low and medium, you will notice the mixture starting to brown. Keep stirring. When it reaches a dark golden brown, pour onto the greased cookie sheet. Set the cookie sheet on top of the towels in the freezer to cool. When thorougly cool to the touch, remove from freezer and break apart (I use a mallot- anything heavy will do- you can even use your hands). Set aside and use in place of the toffee bits in the cookies. Be aware that when the cookies bake, this toffee may run and coat the bottom of the cookies. This makes the cookies quite delicious- almost like a candy/ cookie hybrid. Enjoy.  -  19 Dec 2000  (Review from Allrecipes USA and Canada)


    I prefer a softer cookie, so at first I did not care for these. I put them in tupperware and tried them again the next day, however, and I couldn't stop eating them! They were the Perfect consistency!!! If you prefer softer cookies, I would suggest making them a day ahead! I did not have any rum, so I doubled the vanilla- didn't miss it!  -  16 Dec 2009  (Review from Allrecipes USA and Canada)


    These weren't the prettiest cookies I've ever made (they kind of look like flattened out mud pies) but man, they sure are good! Very chocolatey, thin and crispy, almost like a brownie/toffee cookie brittle only not quite that crunchy. I like my cookies a little thicker, so I'd like to play around with different cookie sheets or maybe lose the parchment paper I used this time. It all really does make a difference! I used Heath Bits and chopped pecans which both truly make this cookie special. Just a suggestion, but save your precious rum for another use as you can't taste it at all anyway - and no need to double up on the vanilla as I noticed some reviewers have.  -  25 Feb 2015  (Review from Allrecipes USA and Canada)