Choc Caramilk Cookies
User Reviews
4.8
20 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
12 mins
-
Servings
22 cookies
-
Calories
155 kcal
-
Course
Dessert
-
Cuisine
Australian
Choc Caramilk Cookies
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A chewy chocolate cookie with Caramilk chips. Bake up a batch for the Caramilk fan in your life.
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Ingredients
- 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 powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 180 gram Caramilk chocolate block
Instructions
- 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.
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
79mg
(3%)
Potassium
65mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
161IU
(3%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 79mg | 3% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 161IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
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