Cookies are my go to baked treat. They require minimum ingredients and are ready in under 30 minutes. What’s not to like!
At Christmas we are always given boxes upon boxes of Celebrations and ever year, without fail, my family is left with a million unwanted Milkyway and Bounty chocolates – the runts of the Celebrations litter. The utter disappointment when you’re hoping to find Maltesers and Galaxy and all you’re greeted by is the coconut and nougat seasonal residue.
But this shouldn’t be the case! Although I absolutely hate coconut, the Milkyway has potential. So, this Easter, with little money in my bank and a large family to cater for, I decided to transform these confectionary castaways into a dazzling and delicious Easter gift.
This recipe is my own version of Millie’s Cookies. Not only have I added milky way bars but for safe measure I added 1 crushed chocolate easter bunny (sorry) and a generous helping of peanut butter for good measure.
-125g butter softened to room temperature
-125g caster sugar
-100g light brown soft sugar – sugar types are flexible if you only have one type!
-1tsp vanilla extract
-225g self-raising flour
-1 tablespoon of peanut butter generous serving(!)
-CHOCOLATE of your choice – I added Milkyway chocolates and 1 large crushed easter bunny: the more chocolate the better!
Preheat the oven to 180°.
Add the butter and sugar and mix until fluffy (electric mix is optional). Beat the egg in a separate bowl then add, along with the vanilla and then the flour. Finally add all the chocolate and the peanut butter.
Roll into balls. Mine were just over 2cm in width and height. Squash down slightly with thumb.
Bake for 5 minutes. Then take out of the oven and squash each cookie again with a fork. This will ensure they are flat, gooey and chewy!
Baking time is absolutely crucial to ensure they remain soft and the chocolate does not burn. For me the more gooey the better so I bake for 7 minutes. Although they will look undone, after resting for 10/15 minutes they will set.