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. 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.
We've added red and green M&Ms for ultimate Christmas movie nights in, or tied with a ribbon and gifted to a friend - brownie points all round.
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
Honestly the best cookie recipe ever, you will not be disappointed at all! 100% yummy
I’ve been using this recipe for a long time, it is PERFECT! Thank you so much for publishing it! I often make this into a giant cookie also, goes down great. I don’t think I’ve ever made a batch of these cookies and had any waste, if anything they get eaten too fast 🤔 if you’re reading these reviews to compare which cookie recipe to use, I cannot urge you enough to use this one. You will not regret it. Whoever wrote it is a legend. That’s all
best cookies have ever eater try adding orange zest it makes it verry good
Amazing works every time 🤩🤩🤩
My partner requested these as he was apparently sick of my lazy chocolate chip shortbread!! Anyway, he loved them!!
I usually use up whatever chocolate I have in the fridge (most recently half eaten Easter eggs) and they always turn out delicious. I usually bake half a batch and freeze cookie balls with the rest to throw in the oven for a quick fresh cookie when I want one :) Thank you for the recipe!
i’ve made these cookies 3 times and the first time they were far too hard and the other 2 times they were too soft (they weren’t crispy outside, i could squish them). i don’t know what went wrong as i followed the recipe exactly. they taste good though
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