Last updated on Feb 3rd, 2021 at 02:16 pm

It’s National Homemade Cookie Day today! Celebrate it with these mouth-watering M&M’s salted caramel cookies.

ALSO SEE: Chocolate chip and ice-cream cookie sandwiches

Ingredients for salted caramel cookies

  • 150g unsalted butter, must be room temperature
  • ½ cup sugar
  • 2 large egg yolks
  • 1 tsp vanilla essence
  • 1 ½ cups all-purpose flour


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Combine the butter, sugar, egg yolks and vanilla essence in a bowl and beat on medium speed until creamy. Stop to scrape the sides of the bowl every now and then.
  3. Add the flour and beat at low speed until well mixed.
  4. Cover the mixture and place in the fridge for at least an hour or until firm.
  5. Shape the dough into small balls and flatten them slightly.
  6. Make an indentation in the centre of each cookie using either your thumb or the back of a teaspoon measuring spoon. (The edges of the cookie may crack slightly).
  7. Place 2 to 3 Salted Caramel M&M’s around the edge of the cookie.
  8. Bake for 8 to 10 minutes or until the edges begin to brown.
  9. When taking the cookies out of the oven, use a measuring spoon to push the centres down a little to make a slightly deeper hole for the caramel to go in.
  10. Cool completely before filling the centre with salted caramel sauce.

Ingredients for the salted caramel sauce:

  • 1 cup white sugar
  • 90g salted butter, at room temperature cut into pieces
  • ½ cup cream
  • 1 tsp salt


  1. Heat the sugar in a medium saucepan over medium heat, stirring constantly. The sugar will form clumps and eventually melt into a thick, brown, amber-coloured liquid as you continue to stir. Be careful not to burn the mixture.
  2. Once the sugar has completely melted, immediately add the butter. The caramel will bubble rapidly when the butter is added so be careful not to stand too close.
  3. Stir the butter into the caramel until it’s completely melted. It will take about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again.
  4. Very slowly pour in the cream while stirring. As the cream is colder than the caramel, the mixture will rapidly bubble when added.
  5. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  6. Remove from heat and stir in the salt.
  7. Allow to slightly cool down before using. Caramel thickens as it cools.

Top tip

You can store the remaining salted caramel sauce in a tightly closed container for up to 1 month in the refrigerator. Reheat in the microwave, or on the stove to achieve desired consistency when you want to re-use it again.

The M&M’s Salted Caramel limited edition is available for the first time in South Africa at all major retail stores nationwide, while stocks last.

Recipe and photos by Angie Batis – Miss Lucky Pony


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