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My Caramilk cookies feature soft, chewy cookies studded with chocolate chips AND creamy Caramilk chips. They’re egg-free, and I love how they need only one bowl and 10 minutes!
Hungry for more desserts using Caramilk? Try my Caramilk slice and Caramilk brownies next.
Ever since discovering the joy of Caramilk chocolate chips, I’ve been putting them in everything.
This time around, I decided to reimagine classic chocolate chip cookies and add some Caramilk chips. The result is gooey, chocolatey cookies with an unmistakable caramel flavor and perfect texture.
Table of Contents
Why I love this recipe
- Simple ingredients. Aside from the Caramilk, everything you need comes down to simple baking staples.
- Bake in 10 minutes. Yes, you do have to chill the dough first, but after that, the rest is easy.
- Perfect flavor and texture. The cookies are soft, and the delicate flavor of caramelised white chocolate really stands out. Trust me, no one will be able to resist!
- Caramilk in every bite. Caramilk is a vastly underrated chocolate, but this recipe will rectify that!
Ingredients needed
- All-purpose flour. Nothing fancy needed here, just old-fashioned plain flour. Be sure to sift the flour to ensure there are no clumps. To keep these cookies gluten-free, use a gluten-free flour blend that uses xanthan gum (I like Bob’s GF baking flour).
- Baking powder and baking soda. A combination of both leavening agents helps prevent the cookies from overspreading and helps them rise.
- Salt. Just a pinch to balance the other ingredients.
- Brown sugar and white sugar. Using both brown and white sugar yields the perfect cookie. The white sugar keeps the edges crisp and tender, whereas the brown sugar keeps the middle of the cookies extra soft and chewy.
- Oil of choice. Any neutral flavored oil works. I prefer using vegetable or sunflower oil.
- Milk of choice. I used unsweetened almond milk, but any milk can be used.
- Vanilla extract. A must for any good cookie!
- Cadbury Caramilk baking chips. Caramilk baking chips, the newest offering from Cadbury. If you can’t find any near you, you can chop up a Caramilk chocolate bar.
- Chocolate chips. Optional, but I love adding dark chocolate chips to balance the sweet Caramilk ones.
How to make Caramilk cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the wet and dry ingredients. In a large bowl, mix the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the sugars, oil, vanilla extract, and milk until glossy and smooth.
Step 2- Make the cookie dough. Gently mix the dry ingredients into the wet ingredients until smooth. Fold in the Caramilk and chocolate chips.
Step 3- Shape and chill. Line a large baking tray or sheet with parchment paper. Form 16 cookie dough balls and place them on the tray. Cover completely and refrigerate for an hour.
Step 4- Bake. Preheat the oven to 180C/350F. Place the chilled tray holding the cookie dough in the preheated oven and bake for 10-12 minutes until the edges start to firm up.
Step 5- Cool. Remove the cookies from the oven and let them cool briefly, then transfer them to wire racks until they cool completely.
Arman’s recipe tips
- Save time. If possible, I like to make the cookie dough the night before and store it, covered, in the fridge. Remember to let them sit at room temperature for 10 minutes before baking.
- Make vegan cookies. While Caramilk chocolate is not vegan, you can still get a similar flavor by swapping the Caramilk chips for vegan white chocolate chips. Then, drizzle the cookies with Biscoff cookie spread after they’ve finished baking.
- Use a small ice cream scoop. For even-sized portions of cookie dough.
- Avoid overbaking. Since the cookies will continue to cook as they cool, pull them from the oven as soon as they turn golden and begin to firm up at the edges.
Storage instructions
To store: Store leftover cookies in an airtight container and keep them at room temperature for 2 weeks or in the refrigerator for up to 1 month.
To freeze: Freeze leftover cookies in a freezer-safe container for up to 6 months.
Frequently asked questions
Yes, you can refrigerate the dough for up to 5 days before baking it. Any longer, and you’d be best to freeze it. The dough can be frozen for up to 2 months.
Caramilk is widely available in Australia, New Zealand, and the UK, but it is also usually available in mainstream grocery stores or online.
More cookie recipes to try
- Healthy peanut butter cookies
- Marshmallow cookies
- Strawberry cookies
- Peanut butter chocolate chip cookies
Caramilk Cookies
Ingredients
- 1 3/4 cup + 1 tablespoon all purpose flour or gluten free all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup + 3 tablespoons white sugar
- 1/2 cup brown sugar I used light brown sugar
- 1/3 cup + 2 tablespoons oil I used vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk of choice I used unsweetened almond milk
- 1 cup Caramilk baking chips or chopped Caramilk chocolate * See notes
- 1/2 cup chocolate chips of choice optional
Instructions
- In a large bowl, mix the flour, baking powder, baking soda, and salt, and set aside. In a separate bowl, whisk together the sugars, oil, vanilla extract, and milk, until glossy and smooth.
- Gently mix in the dry ingredients into the wet ingredients until smooth. Fold through the Caramilk chips and the chocolate chips.
- Line a large baking tray or sheet with parchment paper. Form 16 balls of dough and place them on the tray. Cover completely and refrigerate for at least an hour.
- Preheat the oven to 180C/350F. Place the chilled tray holding the cookie dough into the oven and bake for 10-12 minutes, until the edges just start to firm up.
- Remove the cookies from the oven and let them cool completely.
A very easy recipe however I found there were too many choc chips for the dough to hold (1 cup is enough). Also would it be possible to put measurements by weight rather than 1 cup and 3 tablespoons etc?