Go Back
–+ servings
A batch of baked caramilk cookies stacked haphazardly on a baking tray

Caramilk Cookies

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!
4.67 from 3 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course baking, biscuits
Cuisine International
Servings 18 cookies
Calories 150 kcal

Equipment

  • 2 baking sheets

Ingredients
  

  • 115g (½ c) butter room temperature
  • 60g (¼ c) soft brown sugar
  • 1 teaspoon vanilla extract (vanilla bean paste)
  • 55g (¼ c) white sugar (granulated sugar)
  • 1 egg, beaten
  • 225g (1 ½ c) plain flour
  • 1 teaspoon baking powder
  • 100g (3½ oz) Caramilk chocolate roughly chopped
  • pinch salt

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

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!

Or just leave a comment below!