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    Home » Baking Recipes

    Caramilk Cookies

    AU$0.31 | £0.14 per serve
    By Robyn | Published: Jan 16, 2023 | Modified: Jan 16, 2023

    TO THE RECIPE
    pile of Caramilk cookies with text overlay to create a pin for Pinterest

    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!

    A batch of baked caramilk cookies stacked haphazardly on a baking tray
    Jump to:
    • Why we love this recipe
    • Ingredients notes and substitutions
    • How to make this Caramilk cookie recipe
    • FAQ
    • My recipe tips
    • Caramilk Chocolate is the main cost of these cookies – I often buy this when it is half price.
    • Storage
    • More delicious and easy cookie recipes for you
    • Caramilk Cookies

    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.
    • 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.
    Cookie ingredients weighed out and placed in individual bowls

    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.)

    1. Cream the butter with the sugars and vanilla – you can do this with electric beaters or by hand.
    2. Add the beaten egg and mix in with a spoon.
    beating the butter and sugar together with electric beaters
    adding beaten egg to the whisked sugars and butter
    1. As you can see from the photo below, it will look a little curdled, but that’s ok!
    2. Add the dry ingredients and mix in.
    the texture of the cookie dough once the egg has been added
    adding the flour to the bowl
    1. Stir in the roughly chopped Caramilk chocolate.
    2. As soon as the Caramilk is mixed in and there is no flour left, stop mixing – over mixing can make the cookies tough.
    adding Caramilk chunks to the cookie dough
    the texture of the finished raw cookie dough
    1. 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.
    2. 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.
    spooning the cookie dough on to a lined baking tin
    flattening the cookies with a fork
    Tray of baked cookies, with caramilk pieces scattered around and a bar of Caramilk chocolate just visible in the bottom right hand corner

    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.
    Budget Tip Box

    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.

    stack of Caramilk cookies, with one cookie leaning against the stack to show the melted caramilk chunks

    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

    • 3 Ingredient Biscoff Butter Cookies
    • Chocolate Chip Cookies Without Brown Sugar
    • Flourless Hazelnut Cookies with Chocolate
    • Almond Flour Chocolate Chip Cookies
    a cookie on a plate broken in two to show the slightly crumbly texture

    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 17 mins
    Total Time 27 mins
    Course baking, biscuits
    Cuisine International
    Servings 18 cookies
    Calories 150 kcal

    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
    Keyword Caramilk biscuits, Caramilk cookies, fork cookies

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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