These Caramilk cookies are soft, chewy, and loaded with Caramilk baking chips! Made without eggs or gluten, they need just one bowl and NO mixer!
It seems pretty obvious that I have been swept in the Caramilk craze. Every grocery trip, I find myself subconsciously picking up a bar or two and adding it to my trolley. It looks like others, too, have been obsessed, as there are rarely more than a few bars on the shelved.
While I adore eating them on their own, I also love baking with them. Cadbury recently released some Caramilk baking chips and those, along with chopped pieces of the chocolate bar, have been making their way in many of my baked goods. While I love adding them to muffins or cupcakes, I’ve recently been obsessed with making Caramilk cookies.
I’ve been meaning to share a Caramilk cookie recipe for quite some time. They are the PERFECT use of the new Cadbury Caramilk baking chips, and they hold their shape beautifully. Now, these cookies may look incredibly fancy, but I promise you they are so simple to make and require NO fancy kitchen gadgets.
No eggs and no butter are needed, but you’d never tell. The texture of the cookies is crisp around the edges and soft and chewy in the middle. They are sweet and with the perfect balance of Caramilk and dark chocolate chips.
I had a friends barbecue the other day and brought a batch of these cookies and EVERYONE was obsessed with them- They were gone within 10 minutes!
How do you make Caramilk cookies?
- All purpose flour– Be sure to sift the flour very carefully, to ensure there are no clumps and a smooth dough. To keep these cookies gluten free, use a gluten free flour blend that uses xanthan gum (I like using Bob’s GF baking flour).
- Baking powder and baking soda– A combination of both leavening agents helps the cookies from overspreading, but also helps them rise.
- Salt– Just a pinch to balance out all the sweet ingredients.
- Brown sugar and white sugar– Using both brown and white sugar yields the most 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. I prefer using vegetable or sunflower oil.
- Milk of choice– I used unsweetened almond milk, but any milk of choice 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 some dark chocolate chips to balance out the sweet Caramilk ones.
Start by adding the flour, baking powder, baking soda, and salt into a mixing bowl and set aside. In a separate bowl, whisk together the sugar, oil, milk, and vanilla extract, until smooth and glossy. Add the dry ingredients into it and mix well, until a smooth dough remains. Fold through the chocolate chips.
Now, form 16 balls of dough and place them onto a lined baking sheet. Cover the sheet and refrigerate the cookie dough balls for at least an hour.
Once the cookie dough has chilled, place the baking sheet into a preheated oven and bake for 10-12 minutes, until the edges are just beginning to go golden around the edges. Remove from the oven and let the cookies cool on the pan completely.
Tips to make the best Caramilk biscuits
- You can refrigerate the dough for up to 5 days prior to baking them. Any longer, and you’d be best to freeze the dough, in which case, it can be frozen for up to 2 months.
- Do not overbake the cookies as they continue to cook as they are cooling down.
- Feel free to fold through chopped nuts or seeds for some added texture.
- Caramilk chocolate is not vegan friendly, however, if you’d like these cookies to be vegan, replace the Caramilk baking chips with vegan white chocolate chips. Once the cookies have baked, drizzle some Biscoff spread over the top of them.
Storing and freezing Caramilk chocolate chip cookies
- To store: Cookies will keep at room temperature, in a sealed container, for up to 2 weeks. If you’d like them to keep longer, you can store them in the refrigerator.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
More cookie recipes to try
- Healthy chocolate chip cookies
- Peanut butter cookies
- Almond butter cookies
- Monster cookies
- No flour cookies
- 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
- 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.