These Caramilk Cookies are so delicious, they have crispy edges and a soft centre. The cookie is filled with Caramilk Chunks from a chopped up bar. They’re easy to make and come together quickly.
What is Caramilk?
Caramilk is a caramelised white chocolate bar made by the Cadbury company. It started as a limites ediiton chocolate, but quickly became a favourite and now exists in all forms. You can find Caramilk chips, Caramilk desserts, Caramilk ice cream and even different variations of Caramilk chocolate. It should be available at your local grocery shop (in UK, New Zealand and Australia).
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.
About these cookies
- Perfect cookies with a glass of milk
- Great way to use up Caramilk chocolate bars
- Deliciously soft with crispy edges
- Easy to make
Ingredients needed for Caramilk Chunk Cookies
A full chopped up bar is perfect in these, I love the chunks. If you want to use Caramilk Chips that’s a great option. They are so much bigger chips and feel like you get more with every bite. Full ingredient amounts, measurements and instructions can be found in the recipe card below.
- Butter – unsalted and softened
- Brown sugar
- White Sugar
- Vanilla extract
- Plain flour – also called all purpose flour, measured correctly by fluffing the flour before scooping
- Corn flour – corn starch
- Bicarb soda
- Caramilk Bar – I used 6 lines of a bar, use the extra 2 if you like, or reserve it for the top of the cookie
How to make Caramilk Cookies?
First cream the butter with the sugars in an electric mixer, or in a bowl with a electric hand mixer.
Mix in your eggs and vanilla, until well combined.
Follow up with the dry ingredients (flour, corn flour and bicarb soda). Mix this well to form the cookie dough.
Gently mix in your chunks of Caramilk.
Finish by scooping the dough into 1.5 tablespoon balls and place on tray keeping approximately 1 inch between each ball.
Place some reserved Caramilk pieces on the top of each ball and bake in a preheated oven until gloriously golden brown.
For thick cookies freeze for 30 minutes, alternatively if you have limited time, you can skip this step, the cookies will be a little flatter.
Remove from the oven and cool on a wire rack.
TIPS FOR MAKING COOKIES
Use room temperature ingredients to ensure everything mixes well together. To quickly warm up the egg you can place it in a bowl of hot (not boiling) water for 5 minutes to bring it to room temperature.
Measure flour correctly by fluffing up the flour with your flour scoop before scooping and levelling the flour.
Make sure to keep the cookies in the freezer, this will mean they are thick, with a soft scrumptious centre.
Add extra chopped Caramilk (or reserve some) to place on the tops so that you can see all that chocolatey goodness.
Don’t over bake the cookies, they should still be fairly soft in the centre, they will continue to bake and set while cooling. Mine took 12 minutes.
Rotating a circle cutter of a similar size around the cookie will help with shaping them if they’ve baked out of shape.
How to store cookies
Store in an airtight container at room temperature for 5-7 days.
How to freeze cookie dough
Once you’ve rolled or scooped your cookies, place them close together on a tray that fits in your freezer. Leave just enough space between each cookie so that they aren’t touching. Place them in the freezer for 1 hour to harden. Place the hardened cookies in a freezer safe ziplock bag for up to 3 months. Follow the recipe for baking instructions, they may have to bake for 1-2 minutes longer since they will be very frozen.
If you have access to Caramilk where you are, you can use your favourite chocolate bar instead.
- White chocolate is a great substitute to Caramilk
- Use any chocolate chips you have on hand
More Cookie recipes
- 115 g salted butter (softened)
- ½ cup brown sugar
- ¼ cup castor sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cup flour
- ¼ tsp bicarb
- 2 tsp corn flour
- 1 cup chopped caramilk (approx. 6 lines of a bar, you could use the whole bar instead)
- 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, corn 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 freezer for 30 minutes to firm up so they don't flatten in the oven.
- Preheat oven to 180c.
- Place in the oven for 10-13 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.