Australians and New Zealanders are going CRAZY over the return of Cadbury Caramilk chocolate.
If you've finally managed to get your hands on a block of this golden chocolate goodness, add these Choc Caramilk Cookies to your recipe folder.
It's back and what a fuss the much-anticipated return of this caramelised white chocolate has created!
It took me about two weeks to finally find some blocks in the wild at one of my local supermarkets. "We had it, but it sold out" was the standard response to my enquiries with local supermarkets before I finally got lucky!
So, when I finally sank my teeth into this chocolate, did it live up to the hype?
I have to say it's wonderful! I am a white chocolate and Top Deck fan, so I guess it was always going to be a winner with me. The kids are equally addicted to the Caramilk taste. Even my husband, who's not a huge chocolate fan, loved this smooth caramel treat which reminded him of the caramel chocolate buttons he enjoyed as a child.
Choc Caramilk Cookies
You may agree that it's hard to beat this chocolate straight from the packet. But if you can resist the temptation to just quietly eat it, block by delicious block, you might like to try our ultimate choc chip cookie recipe.
The combination of chewy chocolate cookie and Caramilk is wonderful. The recipe makes approximately 22 cookies. Bake them up for the biggest Caramilk fan in your life today!
Choc Caramilk Cookies
- 130 grams butter
- ½ cup caster sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups plain flour
- ⅓ cup cocoa
- ½ teaspoon bicarb soda
- ¼ teaspoon baking powder
- 180 gram block of Caramilk
- Preheat oven to 180 degrees celsius (fan-forced).
- Chop caramilk into small pieces and set aside.
- Cream butter and both sugars in a stand mixer on high speed.
- Add egg to mixture and beat well to combine.
- Add vanilla extract and beat again to combine.
- Sift dry ingredients into butter and sugar mixture and stir until combined.
- Add chopped caramilk and stir into mixture until evenly combined.
- Roll into small balls and place on baking trays lined with baking paper.
- Place into oven and bake for 12-14 minutes.
- Remove trays from oven. Allow to cool for a few minutes before removing the cookies from the tray and onto a cooling rack.