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Crispy salted caramel cookies

Serves   20 cookies
Prep time: 15 mins + chilling time
Cooking time: 15 mins

With that addictive fusion of sweet and slightly salty, these crisp and crunchy chocolate-filled cookies are a family favourite that won’t last long. Double the recipe to make a bigger batch and enjoy with a lovely cup of tea!

  • Baking
  • Caramel
Crispy salted caramel cookies




  • 125g Pams Butter, softened.
  • 3 Tbsp Pams White Sugar.
  • ½ cup Pams Soft Brown Sugar.
  • ¼ cup caramel condensed milk.
  • 1½ cups Pams Pure Flour.
  • 1½ tsp Pams Baking Powder.
  • ¾ tsp baking soda.
  • ¾ cup white chocolate, roughly chopped.
  • Sea salt for sprinkling.


  1. Preheat the oven to 180°C. Using an electric beater, whisk the butter, sugar and brown sugar until light and fluffy. Add the caramel condensed milk and beat well to combine.  
  2. Sift in the flour, baking powder, baking soda and salt and combine well. Fold through the white chocolate. 
  3. Shape into walnut-sized balls and put onto a baking paper-lined tray, allowing room for the biscuits to spread. Flatten slightly with a fork. Chill in the fridge for 30 minutes, then sprinkle the cookies with sea salt.  
  4. Bake for 12-15 minutes until golden. Leave to cool on the tray for 5 minutes to firm up before fully cooling on a rack. Eat immediately or store in an airtight container. 

Top Tip: Mix things up a little by adding chopped dried fruit or swap out the white chocolate for dark or milk chocolate instead.