Golden on the edges and chewy in the middle, these soft baked Chocolate Bar Cookies are made using Cadbury’s Heroes. Chunks of Double Decker, Fudge, Creme Egg, Dairy Milk, Eclairs, Twirl, Wispa, Crunchie and Dairy Milk Caramel are dotted throughout the cookies. There’s a surprise in every bite!
The cookies are made using my go-to cookie dough recipe. Melted butter, an extra egg yolk and a mix of brown and white sugar are what gives these cookies their chewy texture. Chilling the cookie dough before baking is also super important. Although it can be painful waiting for the dough to chill, this is a step you don’t want to skip. Chilling the dough stops the cookies from spreading out too much when in the oven. We want thick, chewy cookies not thin and crispy pancakes!
Ingredients (makes 12 large chocolate bar cookies)
160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
250g self-raising flour
200g Cadbury’s Heroes
Melt the butter in 20 second blasts in the microwave until it turns to liquid. Add the light brown and caster sugar and mix together. Add the vanilla extract, whole egg and egg yolk and mix together. Add the flour and fold together until the mixture forms a dough.
Chop the Cadbury’s Heroes into small chunks. Add to the cookie dough and fold together. Cover the bowl with clingfilm and put in the fridge to chill for a minimum of 4 hours, or overnight for best results.
Preheat oven to 180°C and line two baking trays with grease proof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.
Take two heaped tablespoons of cookie dough and use your hands to it into a ball. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 10cm between each cookie so they have enough room to spread out. You may have to bake the cookies in batches.
Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.