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Caramilk cookies

Caramilk cookies
Prep Time15 mins
Cook Time15 mins
Chilling time30 mins
Course: afternoon tea, Dessert, morning tea, Snack
Cuisine: Australian
Keyword: caramalized white chocolate cookies, caramilk chunk cookies, chocolate chip cookies, chocolate chunk cookies
Servings: 10 large cookies



  • 1 & ½ cups (225gms) plain flour
  • 1 teaspoon corn starch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (90gms/1/2 a block/16 squares) caramilk chocolate
  • 1 stick (115gms) unsalted butter
  • ½ cup (110gms) brown sugar
  • cup (73gms) white sugar
  • 1 teaspoon vanilla
  • 1 large egg

Optional decoration

  • ¼ cup ish (20 - 40 gms or 4 - 8 squares) caramilk chocolate for drizzle on top


  • Add the flour, salt, corn flour and baking soda to a bowl and mix well.
  • Chop the caramilk chocolate into chunks.
  • Put the butter in a separate microwave proof bowl and microwave in thirty second bursts until melted.
  • Add the brown and white sugar and mix well. Add the vanilla and egg and mix well.
  • Add the wet ingredients to the dry ingredients and mix well to combine. The mix may appear a little dry. This is fine, just keeping folding the mix until all the dry ingredients are mixed in.
  • Add the chocolate chunks and mix well. Cover the bowl with cling film and chill in the fridge for thirty minutes.
  • Pre-heat your oven to 355°F (180°C/160°C fan forced) about ten minutes before the cookie dough has finished chilling.
  • Line to trays with baking paper. Use an ice cream scoop to scoop out the cookie dough and put them onto the trays with plenty of space in between them.
  • Bake for fifteen minutes or until golden brown.
  • Once completely cool melt the extra chocolate, put into piping bag and drizzle chocolate over the top. Allow to set then enjoy!


Caramilk is a type of caramelized white chocolate commonly available in Australia and New Zealand.  If you can't get caramilk you can replace it with the same amount of caramelized white chocolate.