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Caramilk Cookies are large, thick and chewy bakery style cookies filled with Cadbury caramilk chocolate. If you love caramilk, you will love these cookies!
Following the success of the Bakery Style Chocolate Chip Cookies, Bakery Style Triple Chocolate Cookies and Kinder Bueno Cookies, I figured why not use one of the most popular flavours on my blog to date?
That’s right. Some of my top recipes on this blog contain caramilk chocolate. You, my dear readers, seem to love caramelised white chocolate.
Tips For Perfect Cookies
- Use cold butter. This is essential. You want to still see little lumps of butter throughout the cookie dough. I know this sounds weird but trust me!
- Don’t over mix the dough. Again, this is to ensure the butter doesn’t become completely incorporated.
- When making the cookie dough balls, make them more oval and tall than round. This makes thicker cookies.
As always with my caramilk recipes, if you don’t have access to caramilk you can replace with white chocolate or any other caramelised white chocolate.
How to Make Caramilk Cookies
As you can see from the step by step photos and the video below, these cookies are very easy to make and they turn out thick and chewy every single time!
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- 1 Cup Butter, Cold and chopped into pieces (220g)
- 3/4 Cup Brown Sugar (150g)
- 1/2 Cup Sugar (100g)
- 1 Tbsp. Vanilla Extract
- 2 Large Eggs
- 3 and 1/2 Cups All Purpose Flour (420g)
- 1 tsp Baking Powder
- 1 Tbsp. Cornflour (Cornstarch)
- 270 g Cadbury Caramilk
- 90 g Cadbury Caramilk
- Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
- With an electric mixer, beat the cold butter with the brown sugar and sugar creaming them together.
- There should still be clumps of butter visible.
- Add the eggs and vanilla extract and beat in. Again, there should still be chunks of butter visible.
- In a separate bowl, mix the flour, cornflour and baking powder together.
- Add the flour mixture to the wet ingredients. The batter will be quite stiff.
- Chop up the Caramilk and stir in.
- Divide the mixture into around 14-16 medium balls and arrange on the prepared pan. Only four or five to a tray as they will spread.
- I didn't roll mine, more like clumped them together in a rustic look. You want them tall balls rather than flatter balls as this will help them remain thick.
- Chill the dough for 30 minutes – 1 hour to re chill the butter and avoid spreading.
- Bake for around 15-18 minutes. The dough will still be a little soft to the touch.
- It's at this moment you can choose to top each cookie with extra pieces of Caramilk chocolate so that they melt into the tops of each cookie.