These easy Chocolate Caramilk Biscuits make the BEST sweet treat or dessert!
These delicious biscuits are based on my Triple Chocolate Cookie recipe, which I swear is the same as the Triple Chocolate Chip biscuits you can buy from Subway. These biscuits are soft and fudgey, so if you are looking for a crisp, thick biscuits then this recipe is not for you.
You will make around 24 biscuits from this recipe, however if you want to make your mixture go further, simply use a teaspoon instead to scoop up your mixture. You will need to slightly reduce the cooking time to around 10-12 minutes.
Tips for making my Chocolate Caramilk Biscuits:
- The time it takes to cream the butter and sugar will vary, it will take longer if your butter is not at room temperature.
- Chilling the biscuit mixture for 30 minutes will help make it easier to scoop up and roll into balls. Please note that it will still be a soft mixture to handle.
- These biscuits will flatten during baking, they are not a thick biscuit.
- To store, place into an airtight container and keep in your pantry for up to 7 days.
Looking for more easy Caramilk Recipes? I’ve put together my favourite Caramilk Recipes in this post.
Chocolate Caramilk Biscuits
These easy Chocolate Caramilk Biscuits make the perfect sweet treat or dessert! Both regular and Thermomix instructions are included.
Equipment
- 2 x baking trays
Ingredients
- 110 grams butter softened
- 3/4 cup brown sugar 130 grams
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup plain flour 150 grams
- 1/4 cup cocoa powder 30 grams
- 1 teaspoon bicarbonate of soda
- 125 grams milk chocolate - melted melted
- 180 gram block of Caramilk chocolate roughly chopped
Instructions
- Preheat your oven to 160 degrees and line two trays with baking paper.
- Place the softened butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.
- In the meantime, break the milk chocolate into pieces and place into a microwave safe bowl. Cook for 30 seconds spurts until just melted. Set aside until needed.
- Add the egg and vanilla and beat for a further one minute.
- Add the flour, cocoa, bicarb soda and melted chocolate and stir through to combine.
- Add the Caramilk chocolate pieces and stir to combine
- Place the bowl with the mixture into the fridge for 30 minutes to chill, this will help to make scooping up the mixture easier.
- Use a dessert spoon to scoop up the mixture and roll into balls. Place them onto your prepared baking trays making sure that you allow room for the cookies to spread.
- Bake for 12-15 minutes or until slight cracks have formed
- Cool on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.
Thermomix Instructions
- Preheat your oven to 160 degrees and line two trays with baking paper.
- Place the softened butter and sugar into your Thermomix bowl and mix for 3 minutes, speed 3 to combine.
- In the meantime, break the milk chocolate into pieces and place into a microwave safe bowl. Cook for 30 seconds spurts until just melted. Set aside until needed.
- Add the flour, bicarb soda, cocoa vanilla extract, egg and melted chocolate and mix for 10 seconds, speed 4 to combine.
- Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds, speed 4.
- Add the chopped Caramilk chocolate and use your spatula to stir through.
- Place the bowl with the mixture into the fridge for 30 minutes to chill, this will help to make scooping up the mixture easier.
- Use a dessert spoon to scoop up the mixture and roll into balls. Place them onto your prepared baking trays making sure that you allow room for the cookies to spread,
- Bake for 12-15 minutes or until slight cracks have formed
- Cool on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.
Notes
- The time it takes to cream the butter and sugar will vary, it will take longer if your butter is not at room temperature.
- Chilling the biscuit mixture for 30 minutes will help make it easier to scoop up and roll into balls. Please note that it will still be a soft mixture to handle.
- These biscuits will flatten during baking, they are not a thick biscuit.
- To store, place into an airtight container and keep in your pantry for up to 7 days.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!
You can find more indulgent (and simple!) chocolate recipes in our ThermoBliss Chocolate Book.
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