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5 from 1 vote

Caramilk Cookies

Servings: 15 Cookies


  • 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.


Alternatively you can roll these into 1 tablespoon balls and bake for around 8-10 minutes. This will create 30 smaller cookies instead.
Recipe adapted from taste.com.au