Caramilk Cookies are incredibly soft and chewy. Filled with lots of chunks of caramelised white chocolate and white chocolate chips!
I’m a wee bit late jumping on the caramelised white/caramel chocolate bandwagon! Upon my first taste, I’ve since become literally obsessed. Whenever I’m eating a bar of caramelised white chocolate, I’m thinking of the many ways I can combine it in my bakes.
This cookie recipe is based on the cookie dough I use to make my Mini Egg Cookies. It’s perfect in every way possible. These cookies are soft, a little bit chewy and jammed full of gooey chunks of Cadbury Caramilk and white chocolate chips.
Exactly how a good cookie should be!
Homemade cookies are always a good idea! You can never have enough cookies. I could eat them all day long.
That first bite of a gooey, delicious cookie is simply amazing. We loved the combination of creamy white chocolate chips, mixed with the decadent caramelised chocolate.
With the summer season here, take a couple of these cookies, and add a scoop of ice cream to the centre. Your very own cookie sandwich is a decadent treat that will satisfy your sweet cookie craving and cool you down.
Every time I make cookie dough, I always leave some in the freezer, so then I can reach for a homemade cookie when I want! I have some of this Caramilk white chocolate cookie dough in the freezer, and cannot wait for another one!
I might reach for the extra cookie dough very soon, along with a tub of vanilla ice cream…
These cookies reminded us of bakery-style cookies we loved years ago, but better!
The cookies will keep on your kitchen countertop for a few days. They taste best on the day of baking, but on the second day we find they firm up and the flavour has developed further.
- 280 g plain flour
- 1 teaspoon bicarbonate of soda
- 1 and 1/2 teaspoons cornflour
- 1/2 teaspoon salt
- 170 g butter (salted or unsalted) melted and cooled for 5 minutes
- 150 g dark or light brown sugar
- 100 g caster or granulated sugar
- 1 medium or large egg
- 1 medium or large egg yolk
- 2 teaspoons vanilla extract
- 100 g white chocolate chips
- 250 g caramelised white chocolate chopped - I use Cadbury Caramilk but Caramac works too
- In a large mixing bowl, whisk together the flour, bicarbonate of soda, cornflour and the salt - only add a pinch of salt if using salted butter.
- In a medium mixing bowl, whisk the melted butter with both types of sugar until the sugar has dissolved. Add the whole egg, egg yolk and the vanilla extract, and whisk again to combine.
- Now add the wet ingredients to your bowl of dry ingredients. Gently fold together to combine. Add your white chocolate chips and chopped Caramilk, stir to mix through. Cover the bowl and chill the cookie dough for at least 2-3 hours, or up to 3 days. I leave mine overnight and then allow it to sit at room temperature for 15 minutes before rolling.
- When ready to roll the cookie dough, take 60g portions and roll into balls. Preheat oven 160°C / 150°C Fan / 325 °F / Gas Mark 4.
- Space the cookie dough out on 2-3 large baking trays - you might need to bake the cookies in batches. Bake for 12-14 minutes or until lightly golden around the edges - the cookies will appear very soft, but that's what you want. Press extra white chocolate chips and chopped Caramilk on top of each cookie while they're still hot. Leave the cookies to cool for 10 minutes on the baking trays, then they're ready to serve.
- The cookies will keep for up to 3 days, stored in an airtight container or a covered plate at room temperature. Freeze the cookies in an airtight container/or freezer-safe bag for up to 3 months - thaw the cookie before baking.
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