Caramilk Snickerdoodle Cookies

AuthorLe-ThermiqueCategoryDifficultyIntermediate
Yields18 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
INGREDIENTS :
 180 g Cadbury Caramilk Chocolate, broken into pieces
 110 g salted butter
 180 g white sugar
 1 tsp vanilla paste
 1 egg
 200 g self raising flour
 ¼ tsp salt
Cinnamon Topping
 1 tbsp ground cinnamon
 30 g white sugar
  tsp salt
COOKING METHODS :
1

- Add chocolate to the mixing jar to chop. Select TURBO for 3 seconds.
- Transfer the chocolate in a small bowl for later.

2

- Add butter, sugar, salt into the mixing jar to mix.
Settings: Timer: 15 Seconds / Speed: 6

- Scrape down using spatula.

3

- Add egg and vanilla into the mixing jar to combine.
Settings: Timer: 15 Seconds / Speed: 6

4

- Add flour and reserved chocolate to mix.
Settings: Timer: 10 Seconds / Speed: 4

5

- Transfer the dough into a bowl. Cover and chill in the fridge for 30 minutes.

6

Cinnamon Topping
- Combine the remaining sugar, cinnamon and salt in a bowl. Reserve.
- Prepare two cookie slides with baking paper.
- Preheat oven to 160°C fan forced

7

Baking Cookies
- Roll the cookie dough into 18 balls the size of golf balls.
- Toss each ball into the cinnamon sugar to coat.
- Arrange the cookies on the prepared cookie slides. (9 cookies per slide)
- Bake the cookies for 10-15 minutes or until golden.
- Remove the cookies from the oven but allow them to completely cool on a wire rack before handling.

8

NOTES
- The cookies will spread a lot during the cooking so make sure they are well spaced on the 2 trays.
- The cookies will be very soft when they come out of the oven. They crisp up as soon as they cool. Leave the cookies to cool on the racks to avoid breaking them.
- I don't squash the cookies before I place them in the oven. They will spread by themselves as they cook.

Nutrition Facts

Serving Size pieces

Servings 18


Amount Per Serving
Calories 150
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 3.5g18%
Cholesterol 22mg8%
Sodium 72mg3%
Potassium 18mg1%
Total Carbohydrate 23.3g8%
Dietary Fiber 0.6g3%
Sugars 12.8g
Protein 1.9g4%

Calcium 1%
Iron 3%
Vitamin D 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
 180 g Cadbury Caramilk Chocolate, broken into pieces
 110 g salted butter
 180 g white sugar
 1 tsp vanilla paste
 1 egg
 200 g self raising flour
 ¼ tsp salt
Cinnamon Topping
 1 tbsp ground cinnamon
 30 g white sugar
  tsp salt

Directions

COOKING METHODS :
1

- Add chocolate to the mixing jar to chop. Select TURBO for 3 seconds.
- Transfer the chocolate in a small bowl for later.

2

- Add butter, sugar, salt into the mixing jar to mix.
Settings: Timer: 15 Seconds / Speed: 6

- Scrape down using spatula.

3

- Add egg and vanilla into the mixing jar to combine.
Settings: Timer: 15 Seconds / Speed: 6

4

- Add flour and reserved chocolate to mix.
Settings: Timer: 10 Seconds / Speed: 4

5

- Transfer the dough into a bowl. Cover and chill in the fridge for 30 minutes.

6

Cinnamon Topping
- Combine the remaining sugar, cinnamon and salt in a bowl. Reserve.
- Prepare two cookie slides with baking paper.
- Preheat oven to 160°C fan forced

7

Baking Cookies
- Roll the cookie dough into 18 balls the size of golf balls.
- Toss each ball into the cinnamon sugar to coat.
- Arrange the cookies on the prepared cookie slides. (9 cookies per slide)
- Bake the cookies for 10-15 minutes or until golden.
- Remove the cookies from the oven but allow them to completely cool on a wire rack before handling.

8

NOTES
- The cookies will spread a lot during the cooking so make sure they are well spaced on the 2 trays.
- The cookies will be very soft when they come out of the oven. They crisp up as soon as they cool. Leave the cookies to cool on the racks to avoid breaking them.
- I don't squash the cookies before I place them in the oven. They will spread by themselves as they cook.

Caramilk Snickerdoodle Cookies

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