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Honeycomb and Milk Chocolate Cookies, AKA Crunchie Cookies. Made with big chunks of crunchie chocolate pieces, although you can absolutely make your own honeycomb with my easy recipe if preferred!
Soft in the middle, crisp at the edges and packed full of yummy chocolate and crispy honeycomb, these are one of my favourite cookies. The amount of chocolate I specify could easily be doubled if you are wanting seriously packed cookies!
As is common on my site, this is a mega versatile recipe. You could absolutely sub the fillings for any similar chocolate and they’ll work just as well. Similarly, feel free to change how big they are to make more or fewer. If you do this, however, make sure to adjust the bake time up or down accordingly. This is a great cookie dough to make ahead and keep in the fridge or freezer (wrap air tight) until needed!
I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and add extra chocolate on top just before baking for that Instagram look.
Top Tips for the best Honeycomb and Milk Chocolate Cookies:
- Butter: Make sure to use melted butter. This helps the texture.
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Chill Time: I know everyone hates this part but it really helps make the best cookies! Go for 30 minutes if you can. If you are making ahead, overnight is great!
- Fillings: This is versatile. Add in whatever you like, and keep the quantity I specify as a minimum! If desired, instead of adding Crunchie Pieces, you can make your own honeycomb with a half batch of this recipe.
I bake these Honeycomb and Milk Chocolate Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these White Chocolate, Orange and Cranberry Cookies or these Oatmeal Raisin Cookies. For more baking inspiration, head on over to my Instagram.
Honeycomb and Milk Chocolate Cookies
Ingredients
- 125 g Butter Melted
- 100 g Granulated Sugar
- 120 g Light Brown Sugar
- 1 Medium Egg, Free Range
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
- 150 g Crunchie Bars/Bites Roughly Chopped, OR: 1/2 batch from my recipe
- 100 g Milk Chocolate Roughly Chopped
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate and Crunchie Bars/Pieces (keep a few back for the end) and stir together.
- Let this dough chill in the fridge for at least 30 minutes.
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop tsp sized balls of cookie dough – so you have 16 of similar size. Place on the trays, with about 1-2 inches in between (max 4 per tray).
- Bake for 9-11 minutes, until just golden at the edges. They may look underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Sprinkle on a few pieces of crunchie/honeycomb if there's any left!
- Repeat for all cookies and leave to cool on a wire rack before serving.
