Cadbury Crunchie Cookies
Soft and chewy milk chocolate and honeycomb cookies with chunks of Cadbury Crunchies throughout.
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Servings: 12 cookies
Calories: 339kcal
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)
- 4 Multipack-sized Crunchie bars chopped into small chunks (128g/4.5oz total)
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line a large baking tray or two with baking paper.
- Add the butter to a large bowl along with the caster sugar and brown sugar. Use an electric whisk or stand mixer to mix it into a thick paste.
- Now add the egg and the vanilla extract. Mix again until smooth.
- Add in all of the self-raising flour and stir it in. When it's starting to stick, use your hands to press it all together into a ball of dough.
- Gently knead the chocolate chips and Crunchie chunks into the cookie dough.
- Divide the dough into 12 equal-sized pieces and roll them into balls. Gently press on them with your fingers to make discs that are roughly 1 inch thick.
- Put the cookies on the tray, leaving 2-3 inches of space in between them to allow for spreading.
- Bake for 11-12 minutes, until the cookies are JUST starting to turn golden at the edges. They'll look a bit underdone at first but don't keep baking them! They will turn golden and chewy once they've cooled down.
- Let the cookies cool completely before removing them from the tray.
Video
Notes
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 339kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 5mg | Fiber: 1g | Sugar: 31g