If you love white chocolate, these Milky Bar cookies are going to be your new favourite dessert! They're soft and chewy with crispy edges and they're super easy to make. Packed full of silky smooth Milky Bar chocolate buttons and chunks, they're sure to be popular with all of your friends and family.
Do you prefer your cookies cakey or chewy? I, and most people I know, are definitely on team soft and chewy. If you are, too then you're going to love these Milky Bar cookies!
I recently made Milky Bar fudge and it reminded me of how much I loved this nostalgic chocolate when I was younger. I enjoyed it so much that I decided to make some cookies too! They are packed full of Milky Bar white chocolate in every bite and they just melt in your mouth. They're super easy to make too, even if you're a beginner in the kitchen. Let me show you how to make them...
Ingredients
- Butter: Always use softened, cubed butter for cookies. Mixing cold butter is hard work! I typically leave mine out at room temperature for around 1 hour before baking.
- Caster sugar: Caster sugar is a finer version of granulated white sugar and it gives cookies the perfect texture. It's also known as superfine sugar in the USA.
- Brown sugar: Choose soft, light brown sugar for best results. I find the flavour of dark brown sugar to be a little overpowering in cookies.
- Vanilla extract: Adding vanilla helps to enhance the rich white chocolate flavour in these cookies.
- Egg: To help the rest of the ingredients stick together, we need to add a binder and eggs do a fabulous job of this! If you prefer to make egg-free cookies, replace the egg with 1 flax "egg", by mixing 1 tablespoon of ground flaxseeds and 3 tablespoons of water. Let it sit for 5 minutes until thick and gloopy then add it to the bowl when the recipe calls for egg.
- Self-raising flour: As I mentioned in my Kinder Cookies post, I prefer to use self-raising flour in cookies because it saves the need to add any extra raising agents like baking soda or baking powder.
- Milky Bar Chocolate: The star of the show! You can use chunks of Milky Bar chocolate or Milky Bar buttons, or a mix of both like I did.
Equipment
- Mixing bowl: A large one, to make the dough.
- Electric whisk or stand mixer: This is handy to have when mixing the butter and sugars together. It can be done by hand but having an electric whisk will make it much easier for you.
- Wooden spoon: To bring the cookie dough together.
- Baking trays: These cookies will spread quite a lot while baking so you'll only fit around 4-5 on each tray. I like to have two big trays to hand and bake them back to back.
- Baking or parchment paper: To stop the cookies from sticking to the trays.
How to Make Milky Bar Cookies
Step 1: Preheat your oven to 180Ā°C/350Ā°F (or 160Ā°C/325Ā°F if you're using a fan or convection oven). Line two large trays with baking paper.
Step 2: Add 150g of softened butter to a large bowl along with 130g of caster sugar and 100g of soft light brown sugar. Mix well to create a thick paste. You can use your electric whisk or stand mixer to help you with this step.
Step 3: Add 1 medium egg and 1 teaspoon of vanilla extract then mix again to create a smooth mixture.
Step 4: Next, add 250g of self-raising flour and stir it in using a wooden spoon. When it's starting to stick together, use your hands to press it all together into a ball of dough.
Step 5: Now it's time to add the white chocolate! Add 200g of Milky Bar chocolate chunks or buttons and gently knead them into the dough using your hands.
Step 6: Divide the dough into 12 pieces, using a scale to ensure they're all the same weight/size. Roll each piece into a ball and flatten very slightly to make 1-inch thick discs.
Step 7: Place the cookies onto the tray(s), leaving a couple of inches of space in between. They'll spread quite a lot as they bake so this will prevent them from sticking together.
Step 8: Top each cookie with an extra chunk of Milky Bar chocolate if desired.
Step 9: Bake the cookies for 11-12 minutes until they're JUST starting to turn golden brown at the edges. They will look a bit underbaked but this is the perfect time to take them out; they should not be golden brown all over unless you like super hard and crispy cookies. Cookies continue baking for a few minutes after you take them out of the oven so it's important to take them out a little bit early.
Step 10: Leave the cookies on the tray until they're completely cool before gently peeling them off the baking paper. Don't try to lift them off when they're warm or they'll break.
Top Tips
- If you're struggling to mix the butter and sugar, use an electric whisk or stand mixer to help you along. There's a bit more sugar than butter so it can be quite tough, especially if you're baking in winter.
- The cookies will look underbaked when you take them out of the oven. Resist the urge to keep baking!
- Use a mixture of Milky Bar Buttons and Milky Bar chocolate chunks for an interesting look and texture.
FAQs
They will last for up to 5 days if you keep them in an airtight container at room temperature.
Yes, these cookies freeze really well, for up to 3 months! To freeze them, put them in an airtight container or wrap them tightly with clingfilm or tinfoil. When you're ready to defrost, let them sit out at room temperature for an hour or so until fully thawed. Do not refreeze.
I haven't tried this recipe with gluten-free flour yet but if you want to give it a go, I'd recommend trying with a gluten-free self-raising flour blend that contains xanthan gum.
More Milky Bar desserts:
I hope you like these Milky Bar cookies! If you find this post useful, please give it a share using the share buttons on this page. Enjoy!
Milky Bar Cookies
Ingredients
- 150 g Butter, softened (ā cup)
- 130 g Caster sugar (ā cup)
- 100 g Soft light brown sugar (Ā½ cup)
- 1 Medium Egg
- 1 Teaspoon Vanilla extract
- 250 g Self-raising flour (2 cups)
- 200 g Milky Bar chocolate I used a mix of buttons and bars (7oz)
To top:
- 12 Chunks Milky Bar chocolate
Instructions
- Preheat your oven to 180Ā°C (160Ā°C for fan ovens) and line a large tray or two with baking paper.
- Start by adding the softened butter to a bowl with the caster sugar and brown sugar. Mix to make a thick paste, using an electric whisk or stand mixer to assist if required.
- Add the egg and vanilla extract. Mix well until smooth.
- Add all of the self-raising flour and mix it in. When it starts to come together, use your hands to press it into a ball of dough.
- Add the Milky Bar chocolate and gently knead it in with your hands.
- Divide the dough into 12 equal-sized pieces and roll into balls. Lightly press them down until around 1-inch thick.
- Place the cookies on the tray, leaving a couple of inches between them to allow for spreading. Around 4-5 per tray works well.
- Place 1 chunk of Milky Bar chocolate onto the centre of each cookie.
- Bake for 11-12 minutes until they're JUST turning golden brown at the edges. They will look gooey and underbaked but resist the urge to keep baking- they will firm up as they cool.
- Let the cookies cool completely before removing them from the tray.
Video
Notes
- If the dough is too sticky, add more flour. If it's too dry, add a splash of milk.
- Store in an airtight container for up to 5 days.
Shalu G
Can you please tell me if I can swap the caster sugar with equal amount of granulated and self raising flour with plain flour and baking soda? Thanks.
Chloe
Granulated sugar is fine. You can use plain flour plus 2 teaspoons of baking powder (not baking soda for this recipe).
Shalu G
Thanks very much for replying to my comment. Can't wait to make these on Saturday (baking day). All the best.
Chloe
Hope you enjoy! Thanks for using my recipes š