1. In a stand mixer, or using hand-held beaters, cream butter and sugars until pale and creamy. Add eggs one at a time, beating well between each addition. Beat in vanilla essence. Sift together flours and bicarb, then add to butter mixture with salt. Beat until just combined. Fold through CARAMILK Baking chips.
2. Heat pie maker. Grease each plate with a little butter or spray oil. Cut baking paper into strips approximately 20cm by 3 cm. Lay one across the base of each plate - you will use these to lift the cooked cookie out.
3. Take a quarter cup measure of cookie dough and press approximately 2/3 of this into a pie maker plate. Place a dark chocolate melt in the centre then top with remaining 1/3 of the dough to completely enclose the dark chocolate. Repeat to fill all four plates of pie maker. Close lid and cook for 10 minutes. Carefully lift cookies out of pie maker using baking paper strips.
4. Repeat with remaining ingredients.
Follow your pie maker instructions for heating etc. Cooking time may vary depending on the brand, so check the cookies intermittently.
To give this a go without a pie maker,
Use a well-greased regular muffin tin (size is similar to the pie maker plates) Cooking time would be to 12-15 minutes (180C) as it’s a thicker than usual cookie.
Bake like a regular cookie on a tray - shape a ball of dough in your palm, press a chocolate button into the centre and form the dough around it to cover it. Place on lined tray leaving space between cookies and press slightly to flatten. Bake for 10-12 minutes at 180C
Recipe and photo by Greer Worsley.