Ready in under 30 minutes, these tender Caramilk cookies studded with chunks of Caramilk are the perfect addition to your biscuit tin. Bake a batch and watch them quickly disappear!
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Why we love this recipe
- These basic cookies with chunks of Cadbury’s Caramilk studded through them make a delicious change to regular chocolate chip cookies.
- Fork cookies, or fork biscuits, are an easy recipe that can be prepared in minutes, without a stand mixer, and in one bowl. If you are feeling up to the workout they are easily made without any electric mixers or beaters too.
- These Caramilk chunk cookies have that perfect combination of crunchy edges with a melt in the mouth centre.
Ingredients notes and substitutions
- Caramilk – these Caramilk biscuits are made with Cadburys Caramilk sold in Australia, NZ, and UK (Caramilk golden caramel); not the Canadian Caramilk which is caramel filled milk chocolate. If you are a fan of Caramilk, be sure to check out these fluffy Caramilk scones – a great after school snack!
- Butter – unsalted or salted butter.
- Sugar – soft brown sugar and white sugar / granulated sugar are used to make these cookies, the brown sugar provides colour, flavour and the white sugar gives the cookies a lovely crisp texture.
- Flour – plain flour or all purpose flour.
- Egg – I use a size large egg to make these cookies.
- Vanilla – vanilla extract, vanilla essence or vanilla bean paste.
How to make this Caramilk cookie recipe
(For the full detailed recipe with ingredient quantities, please scroll down to the recipe card at the end of the post.)
- Cream the butter with the sugars and vanilla – you can do this with electric beaters or by hand.
- Add the beaten egg and mix in with a spoon.
- As you can see from the photo below, it will look a little curdled, but that’s ok!
- Add the dry ingredients and mix in.
- Stir in the roughly chopped Caramilk chocolate.
- As soon as the Caramilk is mixed in and there is no flour left, stop mixing – over mixing can make the cookies tough.
- Use an ice cream scoop or a tablespoon and place walnut sized balls of the cookie dough on a baking sheet lined with parchment / baking paper.
- Using a fork, gently press down on the cookies to flatten them slightly – this helps them cook all the way through. Place in a preheated oven to bake.
FAQ
What is Caramilk?
Caramilk in Australia, the UK, New Zealand and Ireland is a caramelised white chocolate. However in Canada, Caramilk is milk chocolate filled with caramel.
What does Caramilk taste like?
Caramilk is very sweet, with a caramel flavour.
My recipe tips
- Don’t over mix the dough, as this will make the cookies tough.
- Once you have scooped the dough on to the tray, either with a spoon or ice cream scoop, flatten it gently with a fork to help the cookie to cook all the way through. If you leave the dough in balls they aren’t as crisp.
- Try to get the balls of cookie dough the same size to ensure they are all evenly cooked through. I find the easiest way to do this is with a small ice cream scoop.
Caramilk Chocolate is the main cost of these cookies – I often buy this when it is half price.
In the UK, smaller Caramilk bars are 90g – you can use this rather than buying more than you need.
Storage
- These cookies will keep in an airtight container for up to 5 days.
- To freeze: once completely cold, wrap the cookies well and place in a container or bag and freeze for up to 2 months. Defrost at room temperature for a couple of hours.
More delicious and easy cookie recipes for you
Caramilk Cookies
Author: Robyn
Ready in under 30 minutes, these tender Caramilk cookies studded with chunks of Caramilk are the perfect addition to the biscuit tin. Bake a batch and watch them disappear!
Equipment
- 2 baking sheets
Ingredients
- 115g (½ c) butter, room temperature ($1.50 / £0.81)
- 60g (¼ c) soft brown sugar ($0.21 / £0.10)
- 1 teaspoon vanilla extract / vanilla bean paste ($0.04 / £0.02)
- 55g (¼ c) white sugar / granulated sugar ($0.07 / £0.04)
- 1 egg, beaten ($0.35 / £0.18)
- 225g (1 ½ c) plain flour ($0.27 / £0.14)
- 1 teaspoon baking powder ($0.10 / £0.03)
- 100g (3½ oz) Caramilk chocolate, roughly chopped ($3.00 / £1.09)
- pinch salt ($0.01 / £0.01)
Instructions
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line two baking trays with baking paper / baking parchment.
- Cream the butter with the soft brown sugar, white sugar and vanilla, until light and fluffy. You can do this with electric beaters or a spoon and some elbow grease!
- Add the beaten egg and stir in with a spoon.
- Add the plain flour, baking powder and salt and gently mix in with a spoon.
- Fold in the Caramilk chunks, stopping as soon as they are mixed in.
- Using a small ice cream scoop or tablespoon, place balls of dough, roughly 3 cm (1.25 inches) in diameter, on the lined baking sheets leaving a gap inbetween to allow room for spreading during cooking.
- Press down lightly with a fork on each cookie to flatten slightly, then place in to the preheated oven and bake for 15-17 minutes, until lightly golden around the egdes.
- Leave on the tray for 5 minutes, then remove to a wire rack to cool completely.
- Cookies keep for up to 5 days in an airtight container or tin. Freeze for up to 2 months.
Notes
Estimated costs: Australia $5.55. Per cookie = $0.31
UK £2.42. Per cookie = £0.14
America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂
Nutrition calculated using white chocolate.
Caramilk – these Caramilk biscuits are made with Cadburys Caramilk sold in Australia, NZ, and UK (Caramilk golden caramel); not the Canadian Caramilk which is caramel filled milk chocolate.
Butter – unsalted or salted butter.
Sugar – soft brown sugar and white sugar / granulated sugar are used to make these cookies, the brown sugar provides colour, flavour and the white sugar gives the cookies a lovely crisp texture.
Flour – plain flour or all purpose flour.
Egg – I use a size large egg to make these cookies.
Vanilla – vanilla extract, vanilla essence or vanilla bean paste.
Don’t over mix the dough, as this will make the cookies tough.
Once you have scooped the dough on to the tray, either with a spoon or ice cream scoop, flatten it gently with a fork to help the cookie to cook all the way through. If you leave the dough in balls they aren’t as crisp.
Try to get the balls of cookie dough the same size to ensure they are all evenly cooked through. I find the easiest way to do this is with a small ice cream scoop.
For the best cookies I recommend using kitchen scales rather than cups as you can get much more accurate results.
Nutrition
Calories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 74mgPotassium: 39mgFiber: 0.3gSugar: 10gVitamin A: 175IUVitamin C: 0.03mgCalcium: 32mgIron: 1mg
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