Skip to Content

Caramilk Chunk Cookies

Caramilk Chunk Cookies

 

Chocolate chip cookies are such a classic treat, but swapping the chocolate chips for chunks of Caramilk gives these Caramilk Chunk Cookies the most amazing taste.  Drizzle the baked cookies with a little melted Caramilk for an even bigger flavour hit.

 

 

Move over chocolate chip cookies.  If you are a fan of Caramilk, these Caramilk chunk cookies are your new favourite cookie.  These cookies are packed with chunks of Caramilk, giving every bite a caramel hit.

 

 

Chocolate chip cookies are such a classic treat, but swapping the chocolate chips for chunks of Caramilk gives these Caramilk Chunk Cookies the most amazing taste.  Drizzle the baked cookies with a little melted Caramilk for an even bigger flavour hit.

 

 

More Caramilk recipes:

 

Can’t get enough of Caramilk?  Then these delicious Caramilk recipes are for you.  Just click the name of each Caramilk treat to be taken to the recipe:

 

 

 

Caramilk Chunk Cookies recipe

 

Chocolate chip cookies are such a classic treat, but swapping the chocolate chips for chunks of Caramilk gives these Caramilk Chunk Cookies the most amazing taste.  Drizzle the baked cookies with a little melted Caramilk for an even bigger flavour hit.

Caramilk Chunk Cookies

Ingredients

  • 150g butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 3/4 cups plain flour
  • 180g block Cadbury Caramilk chocolate

Instructions

  1. Preheat the oven to 160c. Line two baking trays with baking paper and set aside.
  2. Add the softened butter along with the brown and white sugars to the bowl of a stand mixer. Beat for a few minutes, until the butter is light and fluffy.
  3. Add the vanilla extract and egg to the butter mixture and beat once again until all ingredients are well combined.
  4. Add the plain flour to the mixture and mix on low until a dough forms. Roughly chop the block of Caramilk with a large knife, and stir the chopped Caramilk pieces through the dough.
  5. Roll spoonfulls of dough into a ball, and place on the two lined oven trays. Flatten slightly with your hand.
  6. Bake the cookies for 15 minutes, or until just starting to colour. Bake longer for a firmer cookie, and shorter for a softer cookie.
  7. Allow the cookies to cool before serving. Store any uneaten cookies in an airtight container at room temperature.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

These Milo Muffins are perfect for school lunch boxes, and can even be frozen.  Replacing cocoa powder with Milo gives these muffins the most delicious flavour.
Milo Muffins
← Read Last Post
If you have a block of Caramilk chocolate and some thickened cream, you have everything you need to make this delicious Caramilk Mousse.  Containing only 2 ingredients, it's the simplest dessert around that is sure to impress and Caramilk fan.
Caramilk Mousse
Read Next Post →
shares