Caramilk has been all the craze recently. It went from a limited edition bar to a favourite among many in Aus and with all the hype Cadbury Caramilk‘s run has not been so limited after all. I’m still not sure if it’s here to stay, but I’m excited for all the recipes I can create with it while it is. Today I’m brining you these Caramilk Cookies. They are delicious, a soft centred cookie studded with golden chunks of Caramilk.
Caramilk chips aren’t a thing (yet?), so instead a chopped up bar will do the trick. If I had a little more time I might have attempted making my own but in all honestly I prefer cookies with chunks over cookies with chips. They are so much bigger chips and feel like you get more with every bite. This recipe uses 6 lines of a full bar of Caramilk but you could cut up the whole bar or just eat the 2 lines that are left, I won’t judge.
How to make Caramilk Cookies?
This recipe is fairly simple, cream the butter with the sugars. Mix in your eggs and vanilla, followed by your flour and bicarb soda. Mix this well to form a dough and finish by folding in your chunks of Caramilk. I like to leave a few chunks aside to place on the top of the cookies before baking them. Once your dough is done, roll into balls and then bake until gloriously golden.
What does Cadbury Caramilk Taste Like?
The best way to describe it would be white chocolate with a caramel undertone. You would think this would make it taste sweeter but I’d say the sweetness level is the same. If anything Caramilk has more depth of flavour so the sweetness isn’t as in your face as normal white chocolate.
- 150 g salted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup castor sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup flour
- 1/4 tsp bicarb
- 1 cup chopped caramilk (approx. 6 lines of a bar, you could use the whole bar instead)
- Preheat your oven to 180c and line 2 baking trays with baking paper.
- Place your butter and sugars into a bowl of an electric mixer (or hand mixer) and beat until combined and fluffy.
- Add in your egg and vanilla and beat until the egg has been incorporated.
- Add in your flour and bicarb and beat until a dough forms.
- Place in your caramilk chunks and fold in until the chunks are dispersed evenly throughout the dough.
- Roll out into balls with 2 tablespoons of mixture and place on a baking tray, leaving about 2 inches between each ball. Flatten this slightly with the back of the spoon. These cookies do turn out quite large, read the alternate instructions at the end for smaller cookies.
- Place in the oven for 13-15 minutes, until the cookies are golden on the edges and flattened out.
- Remove from the oven and leave to cool completely before removing from the tray.
- These can be stored in an airtight container for a week at room temperature.