If you love Cadbury chocolate then you'll love these Dairy Milk cookies! They're filled and topped with chunks of chocolate, and they're so easy that even beginners can make them. With their soft and chewy texture, these are guaranteed to be a new favourite recipe.
You know those soft, chewy cookies filled with huge chunks of chocolate that you get from the bakery? Well, these Dairy Milk cookies taste exactly like those! I've made a lot of cookies lately but these are secretly my favourite!
If you're a beginner baker, keep reading for step-by-step instructions as well as in-depth notes, top tips and more. If you feel confident in the kitchen, you can find the condensed version of this recipe in the recipe card at the end of this post. Enjoy!
Ingredients
- Butter: Butter is the main fat in the cookie recipe. It adds flavour and will help to create that soft texture. Make sure to soften the butter before using it to make it easier to mix. You can do this by letting it sit out at room temperature for an hour before you start baking.
- Sugar: This recipe uses a mixture of brown sugar and white sugar. Using both (rather than one or the other) gives the cookies the perfect balance between chewy and crispy. I recommend using soft light brown sugar and caster sugar for best results.
- Egg: Eggs act as a binder in cookies, helping to hold all of the ingredients together. You'll need 1 medium egg for this recipe.
- Self-raising flour: I prefer to use self-raising flour in my cookies rather than using plain flour plus baking powder and/or baking soda. It makes things quicker and easier. If you only have plain flour, add 2 teaspoons of baking powder to the recipe separately.
- Cocoa powder: I decided to make these cookies double chocolate flavoured so I added cocoa powder to the dough. If you prefer not to use it, you can swap it out 1:1 for additional self-raising flour.
- Dairy Milk chocolate: The star of the show! I used some chopped pieces in the dough and a chunk on top of each cookie.
Equipment
- Bowl and wooden spoon: To mix everything together. You'll need a large bowl for these cookies.
- Electric whisk: This is not completely necessary but it really helps when mixing the butter and sugars together. You can also use a stand mixer if you have one.
- Baking trays and baking paper: You'll need one or two large trays lined with baking paper or parchment paper.
How to make chocolate Dairy Milk Cookies
Step 1: Start by preheating your oven and lining your baking trays. For regular ovens, set the temperature to 180°C/350°F. If you're using a fan or convection oven, set it slightly lower at 160°C/325°F. Line two large baking trays with baking paper and set them aside until you're ready to bake the cookies.
Step 2: From 200g of Dairy Milk chocolate, set aside 12 squares to top the cookies with later. Chop the rest into small chunks then put to one side for now.
Step 3: Now, you're ready to make your cookies! To a large mixing bowl, add 150g of softened butter, 100g of soft light brown sugar and 140g of caster sugar. Mix well to make a thick paste. As I mentioned in the equipment section above, I recommend using a stand mixer or electric whisk to help you do this because it can be quite tough to do it by hand.
Step 4: Next, add 1 egg and mix well. The mixture should now look soft and smooth.
Step 5: Time for the dry ingredients! Add 225g of self-raising flour and 25g of cocoa powder to the bowl. Use a wooden spoon to mix it all together and when the mixture is starting to stick, use your hands to press it into a ball of cookie dough. You can add more flour if the cookie dough is wet or sticky, or a small splash of milk if it's too dry.
Step 6: Add the chopped Dairy Milk pieces and gently press them into the ball of dough.
Step 7: Divide your cookie dough into 12 equal-sized pieces and roll into balls. Place them onto the trays, leaving, an inch or two of space in between to allow for spreading. These don't spread quite as much as my vanilla-based cookies so you'll be able to fit 6-8 on each tray without them sticking together.
Step 8: Top each cookie with 1 square of Dairy Milk.
Step 9: Bake for exactly 11 minutes. They'll look a little underdone at first but they'll firm up as they bake. If you continue to bake them after the time is up, they'll end up hard and crunchy once they've cooled.
Step 10: Leave the cookies on the tray until they're completely cold then enjoy!
Top Tips
- Use a scale to portion your dough to ensure all of the cookies are evenly-sized.
- If you prefer vanilla Dairy Milk cookies, swap the cocoa powder for an extra 25g of self-raising flour and add 1 teaspoon of vanilla extract at the same time as the egg. Note that these will spread a bit more than the chocolate ones so make sure to leave lots of space in between them on the tray.
- If using a non-stick cookie tray without baking paper, bake the cookies for 10 minutes instead.
- I made this a no-chill recipe because I wanted it to be quick and easy but if you want a more indulgent cookie, use melted butter and freeze your dough balls for 1 hour before baking. Note that the dough should be wetter if you're using melted butter so there's no need to add any extra flour. Using melted butter gives them a deeper flavour and chewier texture.
FAQs
These will last for at least 5 days if you store them correctly. They're best stored in an airtight container or wrapped tightly in clingfilm and left at room temperature.
You sure can! They taste just as good once defrosted. To freeze them, wrap them tightly in clingfilm or tinfoil or put them into airtight containers. If you're placing them on top of one another, you can use a piece of baking paper in between the layers. This will stop them from sticking together when they're frozen.
More Cadbury desserts
I hope you like these Dairy Milk cookies! If you try the recipe at home, please leave a comment to let me know how it goes. Enjoy!
Dairy Milk Cookies
Ingredients
- 150 g Softened butter cut into cubes (⅔ cup)
- 140 g Caster sugar (∼¾ cup)
- 100 g Soft light brown sugar (½ cup)
- 1 Medium Egg
- 225 g Self-raising flour (∼1+¾ cups)
- 25 g Cocoa Powder (¼ cup)
- 200 g Dairy Milk chocolate (7oz)
Instructions
- Preheat your oven to 180℃ (160℃ for fan ovens). Line a large baking tray or two with baking paper.
- Add the softened butter to a large bowl with the caster sugar and brown sugar. Use an electric whisk or stand mixer to mix into a thick paste. Then stir in the egg.
- Stir in the flour and cocoa powder using a wooden spoon. When it's starting to stick together, use your hands to press it together into a ball of dough.
- Set 12 chunks of the Dairy Milk aside (to top the cookies) and chop the rest into small pieces. Add the chopped pieces to the cookie dough.
- Divide the dough into 12 pieces and roll each one into a ball. Top each one with a chunk of Dairy Milk.
- Place them on your lined tray, leaving 1-2 inches in between for them to spread. 6 cookies per tray should work fine.
- Bake the cookies for 11 minutes. They may look a little underdone but this is key to getting a soft and chewy cookie- they'll firm up as they cool.
- Let the cookies cool completely before removing them from the tray. Enjoy!
Video
Notes
- Cup measurements are estimates. Always use a food scale for best results!
- Store cookies in an airtight container for up to 5 days.
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