Caramilk Cookies

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

Course Dessert
Cuisine British
Keyword caramilk, caramilk cookies, cookies, Snacks, white chocolate chips
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 20 minutes
Total Time 52 minutes
Servings 18 Cookies


  • 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


  • 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.

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