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Milo Crunch Chocolate Chip Cookies with Caramel and Chocolate Chips
Milo Crunch Chocolate Chip Cookies combine chocolate chips, Milo cereal, and caramel for a chewy, crunchy homemade treat.
Additional Information
- How long can they be stored? Store cooled cookies in an airtight container at room temperature for about 4 to 5 days. Keep them away from heat and moisture so the cereal stays crunchy.
- Can the dough be frozen? Yes. Scoop the dough into portions, place them on a lined tray and freeze until firm. Transfer the frozen dough portions to a freezer bag or container and freeze for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time if needed.
- Can I use regular chocolate instead of chocolate chips? Absolutely. Roughly chopped milk, dark or semi-sweet chocolate will work.
- What can I use instead of caramel essence? Vanilla essence is an easy substitute. The cookies will have a slightly different flavour, but they’ll still work beautifully.
- Can I leave out the Milo cereal? Yes, although you’ll lose some of the crunch. You can replace it with another crunchy cereal or add a little extra chocolate instead.
- Can I use more Milo? You can add a little more Milo for a stronger malt flavour, but don’t go overboard without adjusting the flour, as it can change the texture of the dough.
- What if my dough is too dry? Before adding more liquid, check that you haven’t added too much flour. If it is genuinely dry and crumbly, a small amount of softened butter can help bring it back together.
- What if my cookies spread too much? Chill the dough for 20 to 30 minutes before baking. Also check that the butter wasn’t melted and that you haven’t reduced the flour too much.
Why You Will Love and Enjoy These Milo Crunch Chocolate Chip Cookies
- You get chewy chocolate chip cookies with little bursts of Milo crunch in every bite.
- The caramel essence gives the cookies an extra layer of flavour without making them complicated.
- They’re simple enough for an everyday bake, but the Milo twist makes them a little different from the usual chocolate chip cookie.
Milo Crunch Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 to 36 cookies, depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
Milo Crunch Chocolate Chip Cookies are soft, chewy cookies packed with chocolate chips and crunchy pieces of Milo cereal. The caramel essence adds a lovely little extra flavour, while the Milo gives these cookies their unmistakable chocolate malt taste.
Ingredients
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1.1 cup – 250 g butter, softened
- 2 tsp caramel essence
- 2 eggs
- 3 cups all-purpose flour, plus up to 1 cup extra if needed
- 1 tbsp Milo
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup Milo cereal, roughly chopped
- Sprinkles, optional
Instructions
- Preheat the oven to 350⁰F (180⁰C).
- Line 2 baking trays with baking paper. The cookies will spread, so leave a bit of room between each one.
- Beat 250 g softened butter, 3/4 cup white sugar and 3/4 cup brown sugar together until creamy and well combined, smooth and fluffy enough.
- Beat in 2 eggs, one at a time, then mix in 2 tsp caramel essence.
- In a separate bowl, combine 3 cups all-purpose flour, 1 tbsp Milo, 1 tsp baking powder, 1 tsp bicarbonate of soda and 1/2 tsp salt.
- Gradually add the dry ingredients to the butter mixture and mix until a soft cookie dough forms.
- If the dough feels very sticky or loose, add some of the remaining 1 cup all-purpose flour, a few tbsp at a time. You may not need all of it. Don’t overmix once the flour has been added.
- Fold in 1 cup chocolate chips and 1 cup roughly chopped Milo cereal until they’re spread throughout the dough.
- Drop spoonfuls of dough onto the prepared baking trays, leaving about 5 cm between them for spreading.
- If you like a little extra colour and crunch, add a few sprinkles to the tops.
- Bake the cookies at 350⁰F (180⁰C) for about 12 minutes, or until the edges are lightly golden and the centres still look slightly soft. Don’t wait for the centres to look completely firm in the oven, or the cookies can turn out too hard.
- Leave the cookies on the baking tray for about 5 minutes before transferring them to a wire rack.
- They’ll firm up as they cool while staying softer in the middle.
Notes
Prepared, tried, and tested by Irene
These Chocolate Chip Cookies turn that familiar malt flavour into a chewy homemade treat. The cereal adds a lovely crunch alongside the chocolate chips.
Milo Crunch Chocolate Chip Cookies give a familiar chocolate chip cookie a fun twist with Milo cereal, caramel essence and plenty of chocolate chips. Their chewy centres, lightly crisp edges and unexpected cereal crunch make them an easy homemade treat worth baking when a regular cookie just won’t do.
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