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Milk Chocolate Caramel and Dark Chocolate Chunk Cookies

Milk Chocolate Caramel and Dark Chocolate Chunk Cookies

Fellow bakers! I have found the closest recipe to Ben's Cookies as possible...

Having made a similar attempt using white chocolate and freeze dried raspberries (which turned out very sweet), I figured proper chocolate was the way to go. Sitting munching on a bar of Cadbury's Dairy Milk Caramel, I figured that oozey caramel and dark chocolate might be a magical combination in my next cookie experiment. It was a sweet success! So here is the recipe for you to use at home.


Milk Chocolate Caramel and Dark Chocolate Ben's-like Cookies

Makes 8



  • 100g Self-raising flour
  • 100g Plain flour
  • 100g Soft dark brown sugar
  • 50g Caster sugar
  • 135g Butter (preferably unsalted)
  • 1 egg
  • A dash of vanilla essence
  • 8 squares of Cadbury Caramel Milk Chocolate
  • 8 large squares of 70-80% Dark chocolate
  • A pinch of salt



  1. Preheat the oven to 400F, 180C (fan) and grease two large baking trays.
  2. In a large bowl, weigh out the self-raising and plain flour. Add a pinch of salt and stir together.
  3. In another large bowl, weigh out the butter (in cubes) and melt on the hob/in the microwave until all the lumps are melted. Add in the brown sugar, caster sugar and vanilla and beat together with a whisk. (Unusually I think a hand whisk works best here - it should be the consistency of a thick caramel once you are finished).
  4. By now the butter mixture should be cool. Separate the egg yolk from the white. Add the whole yolk into the butter mix and half of the white. Stir with a whisk or spoon until fully incorporated. 
  5. Combine the flour and butter mixtures to form a ball of dough. 
  6. Divide the dough into 8 equally-sized balls. Cut each square of chocolate in half and push 1 squares worth of caramel and dark chocolate into each dough ball.
  7. Place the dough balls onto the tray, keeping a generous space between them. Press the top of each ball down with the palm of your hand to flatten it, so it's about half of its previous thickness. 
  8. Bake in the oven for 9-10 minutes. When you remove them from the oven the middle should still be very soft (almost looking underdone). Remove from the tray and cool on a wire rack immediately.
  9. Enjoy warm with milk...(or maybe that's just me).


Cook's Notes:

  • Do not be tempted to bake the cookies for longer: they are better under- than over-done.
  • I have never tried cooking these with gluten-free flour, however, it is now readily available at supermarkets. It would be great to hear from anyone who gives it a go!
  • Feel free to play around with ingredients. 2 large squares of chocolate per cookie works well, and then you can play around with other flavours like freeze-dried raspberries or orange zest.
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