Gooey ‘Snickers’ cookie pots
Makes: 6
Prep time: 20 mins, plus making cookie doughTotal time: 
Recipe photograph by Maja Smend
Gooey ‘Snickers’ cookie pots
Inspired by restaurant chain Hawksmoor’s legendary peanut butter shortbread with salted caramel ice cream, these are part cookie, part lava cake. The perfect dinner-party pudding, they bake straight from the fridge or freezer
Makes: 6
Prep time: 20 mins, plus making cookie doughTotal time: 
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Nutritional information (per serving)
Calories
574Kcal
Fat
25gr
Saturates
14gr
Carbs
78gr
Sugars
58gr
Fibre
2gr
Protein
7gr
Salt
0.6gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 1 x batch of chilled cookie dough (see step 1 of method)
- 150g Carnation Caramel, chilled for 1 hour in the freezer
- 30g salted peanuts, quite finely chopped
Step by step
Get ahead
Chill the caramel for 1 hour before starting. These will freeze for up to 1 month. If baking from frozen, add 2 minutes to the cooking time.
- For this recipe you will need to make a batch of cookie dough.
- Lightly grease 6 x 150ml ramekins with flavourless oil. Divide the cookie dough into 6 balls. Take 2/3 of a ball and line a ramekin with it so it covers the bottom and comes a little way up the sides. Mix the caramel with the peanuts, then spoon around 30g (1⁄6 of the mixture) into the middle of the cookie dough in the ramekin. Flatten the remainder of the cookie ball with your hands to make a lid. Squeeze the edges of the cookie dough together to completely enclose the caramel, then repeat with the rest of the dough and ramekins, and freeze the pots for at least 30 minutes before transferring to the fridge.
- Preheat the oven to 200°C, 180°C fan, gas 6. Bake the pots on a tray for 18 minutes. Remove from the oven and leave to stand for 15-20 minutes before eating (this is important for the texture). Serve warm, with crème fraîche or vanilla ice cream.
