Description
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
