Chocolate Bar Cookies

Golden on the edges and chewy in the middle, these soft baked Chocolate Bar Cookies are made using a selection box of 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! If you’re not a fan of Cadbury’s Heroes, you could instead use a selection box of Celebrations, Quality Street or just chop up your favourite chocolate bar 😊

Chocolate Bar cookie

How to make Chocolate Bar Cookies

Baking cookies couldn’t be easier! Just a few simple steps and you will have the most delicious, irresistible cookies.

  1. Make the cookie dough. My recipe uses melted butter, two types of sugar and an extra egg yolk for added richness and chewiness. This one-bowl method for the cookie dough will take no more than 5-10 mins, tops!
  2. Add the chopped chocolate bars. You’ll then chop up the chocolate bars and fold them into the dough.
  3. Chill the dough. This step cannot be skipped! Cover the bowl with clingfilm and put in the fridge to chill for at least 4 hours or overnight. This will develop the flavours and improve the texture.
  4. Roll the dough into balls. Use 2 tablespoons per cookie ball, roll into a ball using the palms of your hands and place on a baking tray.
  5. (under)Bake. 10-12 mins at 180°C is all these cookies need. You want the middle to be soft and underbaked and the outside edge slightly golden.
Cadbury's heroes
Chocolate bar cookie dough
Cadbury's chocolate bar cookies

More cookie recipes you’ll love

Chocolate Bar Cookies recipe (makes 10-12)


  • 160g unsalted butter
  • 100g white caster sugar
  • 150g soft 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


  1. Melt the butter in 20-second blasts in the microwave until it turns to liquid.
  2. Add the light brown and caster sugar and mix together with a wooden spoon.
  3. Now add the vanilla extract, whole egg and egg yolk, and mix together until fully combined.
  4. Add the flour and fold together until the mixture forms a cookie dough.
  5. Chop the Cadbury’s Heroes into small chunks. Add to the cookie dough and fold together.
  6. Cover the bowl with clingfilm and place in the fridge to chill for a minimum of 4 hours, or overnight for best results.
  7. Preheat your oven to 180°C / 350°F and line two baking trays with greaseproof paper.
  8. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.
  9. Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up.
  10. Leave about 8-10cm between each cookie ball so they have enough room to spread out. You may have to bake the cookies in batches.
  11. Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 10 minutes on the baking tray, then transfer to a cooling rack.

Your Chocolate Bar Cookies will keep at room temperature, in an airtight container, for up to 3 days.

Ultimate Chocolate Chunk Cookies

Chewy, soft baked cookies with chocolate chunks. A simple recipe perfect for everyday baking and occasions.

For years I have been trying to develop a cookie recipe with the distinct flavour and chewy texture of Millies Cookies. But I think with this recipe I must of just cracked it! Using a mix of brown and white sugar helps to lock in moisture, chilling the dough (for as long as you can resist) will improve the flavour, and baking them until the edges are just brown and the middle underbaked will give you that perfect chewy texture.

Chocolate chunk cookies
Chocolate chunk cookies in a baking tin
Chocolate chunk cookies
Unbaked cookie dough

Ingredients (makes 12 cookies)

125g unsalted butter, soft at room temperature
75g light brown sugar
50g caster sugar
150g self-raising flour
1 teaspoon vanilla extract
1 medium egg, cold from the fridge
200g chocolate chunks/chips (milk, dark, white or a mix of all three)


In a medium bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract, crack in the egg and mix together.

Add the flour and chocolate chunks, and fold together until the mixture forms a dough. Cover the bowl with clingfilm and place in the fridge for at least an hour, or leave overnight for best results.

Remove the cookie dough from the fridge. Preheat the oven to 180°C and line a large baking tray with greaseproof paper. You may have to use two trays depending on the size.

Take a heaped tablespoon of dough, roll it into a ball and place it on the baking tray. Do not flatten as they will spread out in the oven. Repeat this for all 12 cookies, leaving roughly 2 inches between each one.

Bake in the oven for 12-14 minutes. Even if the cookies look very soft, pale and underbaked, still take them out as they will continue to bake as they cool down.