I love this recipe because it combines classic soft cookie texture with the irresistible crunch of Daim bars. The caramel bits create a surprise in every mouthful, and the sprinkle of salt on top balances the sweetness perfectly. The dough is simple to make and freezes beautifully, so I can bake a fresh batch anytime. They also hold their shape well and stay soft even after cooling, making them ideal for gifting or snacking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
150 g Unsalted butter, softened 75 g Caster sugar 75 g Soft light brown sugar 1 Egg 225 g Self raising flour 150 g Daim Bars, Half cut up very finely and half cut into chunks
To decorate: 1/2 tsp Salt 50 g Daim Bars, In chunks
Directions
I start by preheating the oven to 180°C (350°F) and lining my baking sheets with parchment paper.
In a large bowl, I beat together the butter, caster sugar, and brown sugar until the mixture is light and creamy.
I then stir in the egg, self-raising flour, and chopped Daim bars (both finely cut and chunky pieces) until a stiff dough forms.
I divide the dough into 12 equal portions and roll each into a ball.
I slightly flatten each ball and place them on a plate lined with baking paper.
I press the extra Daim chunks into the tops of each cookie and sprinkle lightly with salt.
If I have time, I pop the cookies into the freezer for at least an hour — this helps them keep their tall, rounded shape while baking.
Once chilled, I place them on the prepared baking sheets, spacing them well apart (I bake about 6 per tray).
I bake for 15–18 minutes until they’re just turning golden brown.
I leave them on the tray to cool completely before moving them — they’re very soft when warm but firm up beautifully as they cool.
Servings and Timing
This recipe makes 12 cookies and takes about 30 minutes total — 10 minutes of prep and 20 minutes of baking time. If I chill the dough before baking, I allow extra time, but the results are worth it.
Variations
I sometimes swap the Daim bars for other chocolate bars like Crunchie, Toblerone, or chopped toffee pieces for a fun twist. For a richer flavor, I add a teaspoon of vanilla extract or a pinch of espresso powder. I also like to drizzle melted chocolate over the cooled cookies for an extra indulgent finish. To make smaller cookies, I simply divide the dough into 18 pieces and reduce the baking time by a few minutes.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days — they stay soft and chewy. If I want to keep them longer, I freeze either the baked cookies or the unbaked dough balls for up to 3 months. When baking from frozen, I just add an extra 2–3 minutes to the baking time. For that freshly baked feel, I sometimes warm them in the microwave for about 10 seconds before eating.
FAQs
Do I have to chill the dough before baking?
Chilling isn’t essential, but it helps the cookies hold their shape and stay thick and soft.
Can I use plain flour instead of self-raising?
Yes, I can — I just add 1½ teaspoons of baking powder to the plain flour.
What’s the best way to chop Daim bars?
I like to refrigerate them first so they’re firm, then chop with a sharp knife to get both fine bits and chunky pieces.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it in the fridge until ready to bake.
Why do my cookies spread too much?
They may not have been chilled, or the butter was too soft. Freezing helps them keep their shape.
Can I add nuts to this recipe?
Absolutely — chopped hazelnuts or almonds pair perfectly with the caramel flavor of Daim bars.
How can I make these cookies extra chewy?
Using more brown sugar than white gives a chewier texture, and slightly underbaking keeps them soft.
Can I make them gluten-free?
Yes, I can use a gluten-free self-raising flour blend instead of regular flour.
Can I skip the salt on top?
I love the balance it gives, but it’s optional — the cookies are still delicious without it.
How do I know when they’re perfectly baked?
I bake until the edges are just golden and the centers still look a bit soft — they’ll firm up as they cool.
Conclusion
These Daim Bar Cookies are the perfect mix of soft, buttery dough and crunchy caramel chocolate pieces. I love how quick and easy they are to make, and the results are always impressive. Whether I bake them for family, friends, or just for myself, they never last long. With that irresistible Daim bar crunch and a sprinkle of salt, they’re a treat I come back to time and time again.
Soft, buttery cookies packed with crunchy Daim bar pieces and a touch of sea salt. These irresistible caramel-chocolate cookies are easy to make, stay chewy, and bake to golden perfection every time.
Ingredients
150 g unsalted butter, softened
75 g caster sugar
75 g soft light brown sugar
1 egg
225 g self-raising flour
150 g Daim bars (half finely chopped, half in chunks)
To decorate: 1/2 tsp salt
50 g Daim bars, chopped into chunks
Instructions
Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
In a large bowl, beat together the butter, caster sugar, and brown sugar until light and creamy.
Mix in the egg, then stir in the self-raising flour until a dough forms.
Fold through the finely chopped and chunky Daim bar pieces.
Divide the dough into 12 equal portions, roll each into a ball, and flatten slightly.
Press the extra Daim chunks on top of each cookie and sprinkle lightly with salt.
Optional: Chill or freeze the dough balls for at least 1 hour to help them hold their shape.
Place the cookies on baking sheets, spaced apart, and bake for 15–18 minutes until golden at the edges.
Cool on the tray until firm, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps keep the cookies thick and chewy.
Swap Daim bars for Crunchie, Toblerone, or toffee pieces for variety.
Add 1 tsp vanilla extract or a pinch of espresso powder for richer flavor.
To make gluten-free, use a gluten-free self-raising flour blend.
Store in an airtight container up to 5 days or freeze for up to 3 months.
