These Munchies cookies are jam-packed full of chocolate and caramel flavour. They're soft and chewy, filled with pieces of Munchies chocolate, and slightly crispy around the edges.
Another day, another cookie recipe! This time we're making Munchies cookies!
They're filled with milk chocolate chips and Nestle Munchies and their texture is absolutely heavenly. If you love the caramel and chocolate combo then you HAVE to try this recipe!
If you're a beginner baker and would like in-depth, step-by-step instructions on how to make these cookies, keep on reading. Otherwise, you can use the 'jump to recipe' button at the top of the page to skip straight to the condensed version in the recipe card. Enjoy!
Ingredients
Here's everything you'll need to make these delicious cookies:
- Butter: Using softened, cubed butter is really important for making cookie dough- it will be very difficult to mix otherwise. To soften your butter, let it sit out at room temperature for around 1 hour before baking (and remember that softened is not the same as melted).
- Sugar: I used a mixture of two different types of sugar for my Munchie cookies. The first is caster sugar, which is simply a finer version of granulated white sugar. The second is soft light brown sugar, which gives a lovely caramel-like flavour and complements the Munchies perfectly.
- Egg: We need just 1 egg for this recipe to help bind all of the ingredients together.
- Vanilla extract: For a little extra flavour.
- Flour: As I've mentioned in my other cookie recipe posts, I always use self-raising flour whenever I want a soft, chewy cookie texture. The extra raising agents added to it help to create a light cookie rather than a heavy, dense one.
- Chocolate chips: I love using milk chocolate chips in my cookies but you can use any kind you like. Semi-sweet or dark chocolate chips would help create a bit of contrast with the super-sweet Munchies.
- Munchies: I used around 1 regular-sized bag (104g) of Nestle Munchies for this recipe. The caramel tends to spill out too much if you use more than this.
Equipment
- Bowl: There's quite a large quantity of ingredients for these cookies so you'll need one that's large enough to fit everything in.
- Wooden spoon: For mixing the ingredients together. You can also use a silicone spatula or other mixing utensil if you prefer.
- Electric whisk: Since there's a lot more sugar than butter in this recipe, it can sometimes be tricky to mix them together properly, especially if you're making them in winter! If you're struggling, try using an electric whisk or stand mixer to help you along.
- Baking trays and baking paper: You'll need a large baking tray or two for these Munchie cookies. They spread quite a bit as they're baking so it's best to only bake 4-6 per tray at one time. You'll also need to line them with baking or parchment paper to prevent sticking.
How to make Munchies Cookies
Step 1: Preheat your oven to 180°C, or 160°C if you're using a fan oven. For my US readers, it's 350°F for regular ovens and 325°F for convection ovens.
Step 2: Line a large baking tray or two with baking paper. Set aside for now.
Step 3: In a large bowl, mix together 150g of softened cubed butter, 130g of caster sugar and 100g of soft light brown sugar. If you're finding it tough to mix, use an electric whisk or stand mixer.
Step 4: Next, add 1 egg to the bowl along with 1 teaspoon of vanilla extract. Mix well to create a smooth mixture.
Step 5: Now add 250g of self-raising flour and mix it in using a wooden spoon or spatula. When the mixture is beginning to stick to itself, use your hands to press everything together into a large ball of dough.
Step 6: Add 50g of milk chocolate chips and 100g of Munchies to the dough. Gently knead them into the dough using your hands.
Step 7: Divide the dough into 12 pieces and roll each piece into a ball. Try to ensure that there are no Munchies at the edges of the balls because the caramel will spill out and burn in the oven. Try to keep them in the centre of the balls.
Step 8: Place the cookie dough balls onto your lined baking tray, leaving a few inches in between each one to allow space for them to spread. You'll be able to fit around 4-6 per tray.
Step 9: Bake the cookies for 11-12 minutes until the cookies are JUST beginning to turn golden brown at the edges. They will look underbaked and a bit wobbly but trust the process! They will continue baking for a few minutes more once they're out of the oven. If you have any caramel spilling out, you can gently push it back into the sides of the cookies while it's still warm by using a spoon or large cookie cutter.
Step 10: Leave the cookies on the tray until they are completely cool, then gently peel them off of the baking paper and enjoy!
Top tips
- Try to keep the Munchies to the centre of the cookie dough balls (not the edges) before baking. If caramel has spilt out of the sides of the cookies whilst baking, you can gently push it back in while it's still warm, using a spoon or a large cookie cutter.
- Slightly underbaking Munchie cookies is key to the soft and chewy texture. Make sure to take them out of the oven as soon as you see the edges turning slightly golden brown.
- If you don't have self-raising flour, use an equal amount of plain/all-purpose flour then add 2 teaspoons of baking powder to the recipe separately.
FAQs
These cookies will last for around 5 days. Make sure to keep them in an airtight container in a cool, dry place such as a kitchen cupboard.
Yes, these cookies freeze really well. Pop them in airtight containers and freeze them for up to 1 month. Alternatively, you can wrap them tightly in plastic wrap or tinfoil. When you're ready to eat them, leave them out at room temperature for an hour or so until fully thawed. Do not refreeze.
More cookie recipes
I hope you like my Munchies cookies recipe! If you make these at home, please leave a rating and comment below to let me know how it goes. Enjoy!
Nestle Munchies Cookies
Ingredients
- 150 g Butter (⅔ cup) softened and cut into cubes
- 130 g Caster sugar (⅔ cup)
- 100 g Soft light brown sugar (½ cup)
- 1 Medium Egg
- 1 Teaspoon Vanilla extract
- 250 g Self-raising flour (2 cups)
- 50 g Milk chocolate chips (~⅓ cup)
- 104 g Bag Nestle Munchies (3.7oz)
Instructions
- Preheat oven to 180°C/350℉ (or 160°C/320℉ for fan ovens and convection ovens) and line a large tray or two with baking paper.
- Add the butter to a large bowl with the caster sugar and brown sugar. Mix to make a thick paste, using an electric whisk or stand mixer if needed.
- Add the egg and vanilla extract and mix again to make a smooth mixture.
- Mix in all of the self-raising flour. When it's starting to stick together, use your hands to press it into a ball of dough. If the dough is too sticky, add more flour. If it's too dry, add a splash of milk.
- Add the chocolate chips and the Munchies and gently knead them into the dough using your hands.
- Divide the dough into 12 equal-sized pieces and roll into balls. Make sure that the Munchies are not sitting right at the edges of the balls- try to keep them in the centre to avoid caramel spilling out.
- Place the balls of cookie dough on the tray with a couple of inches in between to allow for spreading (around 4-6 per tray).
- Bake 11-12 minutes until the cookies are JUST turning golden brown at the edges. They will look underdone at first but just trust the process!
- Allow the cookies to cool completely before gently peeling them off of the tray.
Video
Notes
- If you're using a non-stick cookie tray, the baking time will be a couple of minutes less.
- If cookies are misshapen, you can use a large cookie cutter or spoon to shape them back into circles while they're still warm.
- Store in an airtight container for up to 5 days.
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