How to make Millie's cookies
This recipe is as close as we can get to our favourite Millie's cookies. For the perfect soft, chewy texture, bake them for no more than 7 minutes. Take them out and let them set as they harden up a bit more. If you prefer them a little harder, just leave them in the oven for a couple more minutes.
Whether it is Mini Egg cookies for Easter or Red & Elf Christmas cookies, the flavour combinations are endless; Caramac, Chocolate Orange, Kinder, Smarties (150g or x4 38g tubes), M&Ms. Just follow the same recipe and swap out the chocolate chips for your favourite sweeties and voila, you can tailor cookie flavours for your family and friends so that everyone is happy.
Scroll through our images to see which toppings we have experimented with.
If you love this recipe, why not turn it into a traybake with salted caramel sandwiched between? Try our Salted Caramel Cookie Traybake recipe.
Find out below how to make these delicious copycat Millie's cookies.
Method
Step 1:
Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.
Step 2:
In a large bowl cream together the butter and sugars until pale and fluffy then add the egg and vanilla extract and mix together well.
Step 3:
Sift the flour and salt and then add to the egg mixture. Mixing thoroughly until a soft dough forms. Finally stir in the chocolate chips.
Step 4:
Break off walnut sized pieces of the dough, and roll into balls. Place these on the baking trays leaving space between them as they will spread out during baking.
Step 5:
Place in the oven and bake for 7 minutes for the ultimate Millie's experience, or 10 minutes if you prefer a crunch. Leave to cool on the trays for about 10 minutes then transfer onto a cooling wire to cool completely.
These store for about 4 days in an airtight container.
If you love this recipe, why not try making our cookie ice cream cones? Perfect for the summer- Homnomnom!
Ingredients
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)
Utensils
- 2x Baking trays
- Baking parchment
- Large mixing bowl
- Sieve
- Wooden spoon
- Wire cooling rack
Recipe Reviews
The only cookie recipe i use! I adapt it with different toppings but every time i make these, no one believes they are home made! Used this recipe so many times now
My go-to recipe, must have used it 20 times over the last 5 or so years!
I do increase the choc to ~300g per batch, and like some of the other reviews, I change the chocolate up - I've done smarties, crushed mini-eggs, Cadbury Darkmilk & most recently 2:1 Blonde to White chocolate. Cookies are amazing every time and I'm always asked for the recipe :)
My go to recipe 💗💗💗💗
This is my go to cookie base , I’ve used it with so many different ingredients smartie cookies , white choc & raspberry. It’s an amazing recipe!
Love it
so tasty and really easy to make, chewy and fudge cookies
Ingredients
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)
Utensils
- 2x Baking trays
- Baking parchment
- Large mixing bowl
- Sieve
- Wooden spoon
- Wire cooling rack