This recipe comes about because when I made the Caramilk Cupcakes because I brought eight bags of the buttons because they were on offer and I wasn’t sure how many I would need for the cupcakes.
Warm cookies are the best especially when they are chewy. The buttons just add something to these cookies, I don’t know if it is the melted caramel taste that makes these cookies so good.
I used a mixture in these cookies of caramilk buttons, chopped up chunks of caramilk chocolate and white chocolate chips because I wanted to ensure these were jam packed of chocolate.
This recipe is just a standard cookie recipe that you use for chocolate chip cookies so you can adapt this recipe with anything really like M&M’s.
Caramilk Cookies
Servings 18 Cookies
Ingredients
- 125 g Light Brown Sugar
- 125 g Golden Caster Sugar
- 125 g Unsalted Butter
- 2 Eggs
- 275 g Plain flour
- 1 Pack of Caramilk Buttons
- 100 g Caramilk Chocolate Bar chopped up into chunks
- 100 g White Chocolate Chips
Instructions
- Line two baking trays with parchment paper. Cream together the butter and sugars until fully combined then add in the eggs.
- Once the eggs are fully combined, add in the flour until fully incorporated. Stir in the caramilk buttons, caramilk chunks and white chocolate chips then fold in until fully incorporated.
- Using an ice cream scoop, scoop the dough on to two baking trays and chill in the fridge for 20 minutes.
- While the cookies are chilling, pre-heat the oven to 170 °C
- Once the cookies have chilled, bake for 10 - 102 minutes or until they are golden brown.
- Once cooked, leave on the trays for a few minutes then using a spatula transfer to a cooling rack.
