Skip to main content
Broken homemade Millie’s cookie with chocolate chips and salt sprinkled on
27Total Time
20Prep Time
7Bake Time

Copycat Chocolate Chip Millie's Cookies

Our favourite

586 Reviews

  • Vegetarian

About our Copycat Millie's Chocolate Chip Cookies recipe:

This recipe is perfect for recreating delicious, chewy, and gooey Copycat Millie’s cookies at home. They bake in less than 10 minutes, so they’re a brilliant idea for a quick dessert - and kids love them.

The best ways to eat Copycat Millie’s chocolate chip cookies

Once baked, let them cool down and set for a few minutes before enjoying. Or if you really can’t wait, you can enjoy them whilst they’re soft and warm with a scoop of ice cream.

You can also choose to fill your cookies however you want. Try a combination of milk chocolate chips, white chocolate or dark chocolate. You can even use mini eggs, smarties or M&Ms to make them even more unique

If you prefer a crunchy cookie, leave them in the oven for 10 minutes, as opposed to 7.

Can I freeze cookie dough?

You can easily plan ahead with this cookie dough recipe and freeze it to enjoy it anytime. Once you’ve made your dough mixture, roll it tightly in cling film to make sure it’s air-tight, or put it into a container, then pop it into the freezer.

Defrost the cookie dough for around 4-5 hours before you want to make the cookies, roll the defrosted dough into shape and start baking. Or to make things even easier, roll into cookie-sized balls before freezing and bake from frozen; the cookies will still taste just as delicious and hold their shape better due to the quick temperature change from cold to hot.

How long do Copycat Millie’s cookies keep for?

These homemade Millie’s chocolate chip cookies should keep for around 4 days when stored in an airtight container.

If you’ve enjoyed baking our Copycat Millie’s cookies, you can take some more baking inspiration from the rest of our cookie recipes. You’ll find loads of tasty bakes like our Biscoff Cookies, Rocky Road Cookies and Peanut Butter Cookies.

27Total Time
20Prep Time
7Bake Time

For the gooeist, chewiest cookies...

Bake with Billington's
Billington's Light Muscovado Sugar
Millies Cookie Banner


  1. Step 1:

    Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.

  2. Step 2:

    Cream the butter and sugars in a large mixing bowl until pale and fluffy. Then add the egg and vanilla extract, and mix well until smooth.

  3. Step 3:

    Sift the flour and salt, then add the egg, mixing thoroughly until a soft dough forms. Finally, stir in the chocolate chips.

  4. Step 4:

    Break off walnut-sized pieces of the dough and roll into balls. Place these on the baking trays, leaving 3-4 cm between each dough ball as they will spread out during baking.

  5. Step 5:

    Place the dough balls in the oven and bake for 7 minutes for the ultimate Millie's experience, or 10 minutes if you prefer your cookies with a crunch. Leave to cool on the trays for about 10 minutes then transfer onto a wire rack to cool completely.


  • For The Dough

    • 125g Unsalted butter (softened)
    • 115g Billington's Unrefined Light Muscovado Sugar
    • 110g Silver Spoon White Caster Sugar
    • 1 Medium egg
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 220g Allinson's Self Raising Flour
    • 0.5 tsp Salt
    • 200g Chocolate chips (we used milk chocolate)


  • 2x Baking trays
  • Baking parchment
  • Large mixing bowl
  • Sieve
  • Wooden spoon
  • Wire cooling rack

Nutritional Information

per 29g
  • 152cal Energy
  • 7.1g Fat
  • 4.3g of which Saturates
  • 20g Carbohydrates
  • 14g of which Sugars
  • 1.8g Protein
  • 0.22g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.