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!
Servings: 16 Cookies
Calories: 349kcal
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
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