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    Home » Recipes » Cookies

    Caramilk Cookies

    Published: Jan 27, 2021 · Modified: Apr 19, 2024 by Emma Burton · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    *This post may contain affiliate links. Please see my disclosure for more details!*

    Caramilk Cookies are large, thick and chewy bakery style cookies filled with Cadbury caramilk chocolate. If you love caramilk, you will love these cookies!

    Caramilk cookies on a plate.

    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?

    Caramilk cookie on a yellow background.

    Cadbury Caramilk.

    That's right. Some of my top recipes on this blog contain caramilk chocolate. You, my dear readers, seem to love caramelised white chocolate.

    Caramilk chocolate cookie on a plate.

    Tips For Perfect Cookies

    1. 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!
    2. Don't over mix the dough. Again, this is to ensure the butter doesn't become completely incorporated.
    3. When making the cookie dough balls, make them more oval and tall than round. This makes thicker cookies.
    Caramilk chocolate on a cookie.

    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

    • Cookie dough ingredients.
      Ingredients needed: Butter ,brown sugar, sugar, flour, cornflour, baking powder, eggs, vanilla and Caramilk chocolate
    • Butter and sugar in a stainless steel bowl.
      Add cold butter, sugar and brown sugar to a bowl and beat together.
    • Eggs in creamed butter and sugar.
      Add in eggs and vanilla and beat together.
    • Flour in wet ingredients of cookie dough.
      Add in the flour, baking powder and cornflour and beat.
    • Caramilk chocolate in cookie dough.
      Fold through the chopped Caramilk chocolate.
    • Caramilk cookie dough.
      Chill the dough or roll straight into balls and then chill the dough.
    • Caramilk cookie dough balls.
      Roll into balls and BAKE!
    • Caramilk cookies.
      Devour!

    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!

    Caramilk cookies with melted caramilk chocolate.

    Did you make this recipe? If so, show me your creation! Tag me on Instagram @lightscamerabake and #lightscamerabake to be featured.

    Also don't forget to subscribe to my YouTube Channel for more fun baking videos.

    Caramilk cookies on a plate.
    Print Recipe
    4.71 from 17 votes

    Caramilk Cookies

    Caramilk Cookies are large, thick and chewy bakery style cookies filled with Cadbury caramilk chocolate. If you love caramilk, you will love these cookies!
    Prep Time15 minutes mins
    Cook Time18 minutes mins
    Total Time33 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Servings: 16 Cookies
    Calories: 349kcal
    Author: Emma Burton

    Ingredients

    • 1 Cup Butter, Cold and chopped into pieces (220g)
    • ¾ Cup Brown Sugar (150g)
    • ½ Cup Sugar (100g)
    • 1 Tbsp. Vanilla Extract
    • 2 Large Eggs
    • 3 and ½ Cups All Purpose Flour (420g)
    • 1 teaspoon Baking Powder
    • 1 Tbsp. Cornflour (Cornstarch)
    • 270 g Cadbury Caramilk

    Optional;

    • 90 g Cadbury Caramilk
    Metric - US Conventional

    Instructions

    • 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.

    Video

    Nutrition

    Serving: 1Cookie | Calories: 349kcal | Carbohydrates: 48g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 129mg | Potassium: 56mg | Fiber: 1g | Sugar: 25g | Vitamin A: 34IU | Calcium: 60mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @LightsCameraBake or tag #lightscamerabake!
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    Hi! I'm Emma, the the driving force Lights, Camera, Bake!. I develop the recipes, style the food and produce the accompanying photos and videos for you at home.

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