Caramilk Cookies

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!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 211kcal

Author Arman Liew

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.

Notes

* For a vegan option, use vegan white chocolate chips.

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.

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