Caramello Cookies

Oh, yeah. You read that right. CARAMELLO COOKIES. Because how are they not already a thing?

You guys can thank Alex’s brother, Nic, for these bad boys. I bake cookies for each member of Alex’s family for their birthday and when I asked Nic what kind he wanted for his/the day after Beyonce’s birthday, he asked for caramello cookies and I almost lost my gosh darned mind.

Der, Lou? Caramello koalas are only God’s/Cadbury’s gift to humankind…? How have I not made these before?

I mean, you guys… How many times have you bought a 12 pack of fun size caramello koalas only to realise you’ve scoffed down the whole packet in a day? … No? That’s just me? I don’t even care. No regrets, pals!

I use a block of caramello chocolate for this recipe because it’s a lot easier than cutting up a whole buttload of caramello koalas and getting a bit upset when you have to decapitate them… They’re so cute!

You can use milk or dark chocolate chips but I tend to only go for dark chocolate when I’m baking with mostly nutritious ingredients and, well… The healthiest thing in this batch of cookies is the egg so…. I choose milk chocolate!

A quick thought about "healthy" baking: I love it, and have made (and will continue to make) many batches of healthy and nourishing date balls, cakes and banana breads… But it is extremely healthy and, in my opinion, necessary, to treat yourself to treats that contain all of the butter, sugar and chocolate once in a while… Balance, pals! (And I don’t mean balancing two cookies on each hand… Am I right, you guys?!)

So make these cookies, share them with your love bugs (or don’t!) and ENJOY THEM. You deserve it, boo boo!

Caramello Cookies

Makes 15 cookies


– 1/2 cup brown sugar

– 1/2 cup caster sugar

– 125g unsalted butter, at room temperature

– 1 egg

– 1 1/2 cups plain flour

– 1/2 teaspoon bi-carb/baking soda

– 1/4 teaspoon salt

– 1/2 cup milk chocolate chips

– 200g Cadbury’s caramello chocolate, broken up into squares

1. Preheat oven to 180 degrees celcius. Line two trays with baking paper and put to one side.

2. In a large mixing bowl, beat together the sugars and the butter until well combined. Beat in the egg until nice and creamy.

3. Sift the flour, bi-carb soda and salt into the bowl. Mix together with a wooden spoon.

4. Add the chocolate chips and caramello chocolate and give the mixture one last stir.

5. Roll the batter into small balls, have a sneaky taste-test and place on prepared baking trays. (They will expand so there’s no need to press them down!)

6. Bake in the oven for 12 minutes. (I swap my trays on to different racks halfway through cooking to ensure they don’t burn!) Take the trays out and let the cookies set for 5 minutes until transferring to wire racks to cool completely.

Enjoy, pals!

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