These Daim cookies are the BEST you’ll ever try! Filled with milk chocolate chips and chunks of delicious Daim bar pieces, they are sure to be a new favourite recipe. They’re easy to make with simple ingredients and are suitable for beginner bakers.
I’m back again with another cookie recipe! This time it’s cookies with Daim bars in them.
In case you don’t know, Daim bars are crunchy almond caramel bars coated in milk chocolate. They have been around since the 50s and were one of my favourite chocolate bars when I was a kid in the 90s.
Since I’m on a bit of a cookie-making roll right now, I thought some Daim cookies would be a good idea. I promise you’re going to LOVE them! They are so good that Chachi and I ate a whole batch of them in just two days, whoops.
Let me show you how to make these delicious cookies!
Ingredients
- Butter: As always, use butter that has been softened at room temperature about an hour before baking. This will make it so much easier to mix. Cutting it into cubes before adding it to the bowl is helpful too.
- Caster sugar: If you’ve never used caster sugar before, it’s basically just a finer version of granulated sugar but not quite as fine as icing sugar. It gives these Daim bar cookies and other baked goods a smoother texture. It’s also known as superfine sugar in some other countries.
- Brown sugar: I like to use soft light brown sugar for my cookies. It adds a nice caramel-like flavour and keeps the cookies nice and moist inside.
- Vanilla extract: For additional flavour. 1 teaspoon is perfect for this recipe.
- Egg: Eggs act as a binding agent in cookies and help all of the other ingredients stick together. I typically use medium-size eggs.
- Flour: Many cookie recipes call for plain or all-purpose flour but I like to use self-raising flour, which already has raising agents added to it.
- Chocolate chips: I recommend using milk chocolate chips in these Daim cookies but you can use semi-sweet if you prefer. You can also chop up a bar of chocolate if you don’t have any chocolate chips to hand.
- Daim bars: Daim bars are the star of the show for these cookies. I used 6x28g Daim bars and chopped them up into rough pieces.
Equipment
- Mixing bowl: A large mixing bowl is essential for making cookies because there’s quite a large volume of ingredients to mix.
- Electric whisk or stand mixer: Because there is more sugar than butter in these Daim bar cookies, it can be a little tricky to mix. An electric whisk or stand mixer will make this easier.
- Wooden spoon: Or a silicone spatula, to mix everything together.
- Baking trays: I recommend using two large baking trays for this recipe because the cookies take up quite a lot of space as they bake. I typically bake 4-5 cookies per tray. If you don’t have a second tray, you can simply reuse the same one once the first batch of cookies has cooled fully.
- Baking or parchment paper: To prevent the cookies from sticking to the tray. If you’re using a non-stick cookie tray then you won’t need to use this.
How to make Daim cookies
Step 1: Preheat your oven to 180°C or 350°F. If you’re using a fan or convection oven, make sure to turn the oven down a little to prevent burning. 160°C or 325°F will be perfect.
Step 2: Line a large baking tray or two with baking paper and set aside until you’re ready to bake the cookies.
Step 3: To a large bowl, add 150g of softened cubed butter, 130g of caster sugar and 100g of soft light brown sugar. Use an electric whisk or stand mixer to whisk it into a thick paste.
Step 4: Add 1 egg and 1 teaspoon of vanilla extract and mix again. The mixture should be soft and smooth.
Step 5: Next, add 250g of self-raising flour to the bowl and mix it in. Once the mixture is starting to stick together, use your hands to press everything together into a ball of dough.
If the dough is too wet, you can add more self-raising flour. If it’s too dry, use a splash of milk to help it come together.
Step 6: Now add 70g of milk chocolate chips and 6 chopped Daim bars into the bowl. Use your hands to lightly knead them into the dough.
Step 7: Divide the dough into 12 pieces and roll each piece into a ball. Flatten the balls slightly to make discs that are around 1 inch thick.
Step 8: Pop the Daim cookies onto your baking tray, leaving a few inches of space in between them to allow for spreading. I recommend baking 4-5 per tray at a time.
Step 9: Top with extra chocolate chips and Daim pieces if desired. This makes the cookies look a little more fancy once they come out of the oven.
Step 10: Bake for 11-12 minutes until the cookies are very very slightly golden brown at the edges. They WILL look underbaked but you must remove them now if you want soft and chewy cookies!
Cookies continue baking for a few minutes after they come out of the oven so removing them slightly early is essential for the perfect texture.
Step 11: Leave the cookies on the tray until they’re completely cool then enjoy!
Top Tips
- Use a stand mixer to help you along if you’re finding it difficult to mix the butter and sugar together.
- Add extra Daim pieces and chocolate chips on top of the cookies before baking for an extra touch of deliciousness!
- Milk chocolate chips can be substituted for semi-sweet chocolate chips, dark chocolate chips or even white chocolate chips.
- Removing the cookies before they look “done” is essential to getting that soft and chewy texture.
FAQ
If you keep them in an airtight container at room temperature or in a cool, dry place such as the kitchen cupboard, these cookies will last for up to 5 days.
Yes, Daim Bar cookies can be frozen. Simply put them into airtight containers or wrap them tightly in clingfilm or tinfoil and freeze for up to 1 month. When you’re ready to eat them, let them sit out at room temperature for an hour or so on a plate or wire rack. Do not refreeze.
More cookie recipes
I hope you have fun making these Daim Bar cookies! If you give this recipe a go, please leave a rating to let me know what you think. Enjoy!
Easy Daim Cookies
Ingredients
- 150 g Butter (⅔ cup) Softened at room temperature and cut into cubes
- 130 g Caster sugar (⅝ cups)
- 100 g Soft light brown sugar (½ cup)
- 1 Egg
- 1 Teaspoon Vanilla extract
- 250 g Self-raising flour (2 cups)
- 70 g Milk chocolate chips (∼2.5oz)
- 6 Daim bars, chopped into chunks (168g/6oz total)
Instructions
- Preheat your oven to 180°C (or 160°C if using a fan oven) and line a large baking tray or two with baking paper.
- Add the butter, caster sugar and light brown sugar to a large bowl. Mix well to make a thick paste, using a stand mixer or electric whisk if needed.
- Next, mix in the egg and vanilla extract.
- Stir in all of the flour and use your hands to press it into a ball of dough. If the dough is too sticky, add more self-raising flour. If it’s too dry, add a splash of milk to help it stick together.
- Add the chocolate chips and Daim bar pieces and gently knead them into the dough using your hands.
- Divide the dough into 12 equal-sized pieces and roll each piece into a ball. Gently press them with your fingers to make discs that are roughly 1-inch thick.
- Place the cookies on your lined tray, leaving a couple of inches between each to stop them from sticking together while baking. Around 4-5 per tray works best.
- Bake for 11-12 minutes until they are JUST beginning to turn golden brown at the edges. They will look quite underdone at first but they will turn golden and chewy once they've fully cooled.
- Leave the cookies on the tray until they're completely cool, then enjoy!
Video
Notes
- If the cookies become misshapen while baking, you can use a large cookie cutter or dessert spoon to gently shape them back into circles while they’re still warm.
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