Cream together the butter, sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed for 3-4 minutes. Roll into 1.5 ounce balls and place 2 inches apart on a parchment lined baking sheet. You can press some extra chocolate chunks onto the tops of the dough balls for a prettier cookie, if desired.

Add a tsp Vanilla Extract into the cheesecake chocolate mixture for added delicious flavour. Top Tips I’ve used my favorite chocolate chip cookie base and added chunks of creamy Milky Bars for the best white chocolate chip cookie ever! Here’s what you’ll need: We use Salted Butter in this recipe. You can use Unsalted Butter. If you do, add a pinch of Salt to the mixture. You can add anything you like on top of the cheesecake. Such as Whipped Cream, Extra milkybar Chocolate, Melted Chocolate (White or Milk Chocolate), Crushed Biscuits, Milkybar ChocolateButtons, Berries - Whatever you like. To make the cookie dough, we begin by mixing the wet ingredients first. Cream them together until they’re nice and smooth. Then carefully add the dry ingredients and mix them together until they’re fully incorporated. Follow the instructions below for adding the nuts and Milky Bar. Allow time for the batter to chill. This is an important step before baking it.Suitable for every occasion - make this simple slice when you need to take a plate to share, for a gift, a cake stall or bake sale, a late night treat with coffee, or a lunch box addition. But beware.....it's VERY addictive!

In a separate bowl, whisk together flour, baking soda, and salt. Gently pour dry mixture into creamy mixture. Mix until fully incorporated. Unbaked cookie dough balls freeze well for up to 3 months. Frozen cookie dough balls can be baked straight from the freezer for an extra minute, no need to thaw. Sweetened condensed milk - I use Nestle condensed milk, and recommend using the full fat version for best flavour and because it also sets the base of the slice firmer. All-purpose flour – a little extra flour is needed when using melted butter so they don’t spread too far when baking Pop your trays of cookie dough into the fridge to chill for at least 1 hour, or as long as you can, really. I chilled the pictured batch overnight for about 9-10 hours.

Ingredient notes and substitutions 

Roll into 1.5oz (42g) balls and place 2 inches apart on a parchment lined baking sheet. You can press some chocolate chunks onto the tops of the dough balls for a prettier cookie, if desired. To freeze cookie dough, we recommend rolling the dough into cookie dough balls and placing them on a sheet to initially freeze in the freezer. This will take about 1-2 hours. You can add any topping you like. Whipped Cream, Melted White Chocolate, Additional White Chocolate, Crushed Biscuits, Milky Bar Buttons - Whatever you like. How to make this Recipe Pour the batter into the prepared pan and spread in an even layer. Sprinkle the chocolate chips evenly over the batter.

I placed the Milkybar in the freezer for 20 minutes and then chop it into shards, before adding it to the top of the cake. When melting chocolate especially white chocolate in the microwave, it is better to under microwave as any remaining solid bits will melt from the residual heat once out of the microwave. In a medium bowl, whisk together the flour, baking powder, and salt. Add to the batter and mix on low speed for 45-60 seconds or until just combined. Scrape down the sides of the bowl and then mix on low speed for another 45 seconds.You can anything you like on top of the cheesecake. Such as Whipped Cream, Extra milkybar Chocolate, Melted Chocolate (White or Milk Chocolate), Crushed Biscuits, Milkybar ChocolateButtons, Berries - Whatever you like.

Use the recipe above. But when you’re ready to bake your Giant Milkybar Cookie, place all of the cookie dough on a large, parchment lined baking sheet and bake the whole thing as a giant bar cookie. Add the Milkybar chunks, pressing them into the top, after the dough has been shaped. Using this method reveals how to make delicious Milkybar cookie dough bars at home in minutes. Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method! For The Base

Follow us on

The Creme Fraiche balances out the sweetness of the Milky Bar. You can also use Mascarpone, Double Cream (Heavy Cream), Sour Cream. Milkybars are white chocolate candy bars sold by Nestle since 1936. According to Nestle, they have no artificial colors, flavors, or preservatives. And that’s what makes them so delicious. They are number 1 in white chocolate bars and are one of the United Kingdom and Ireland’s best-loved brands. Line the base of a round 20cm cake tin (loose bottomed/springform tin) with baking paper/parchment paper. Enjoy the great taste of Milkybar®. Great tasting creamy smooth white chocolate, enjoy milky deliciousness with no artificial colours, flavours or preservatives. In medium bowl, combine the buttermilk, oil, and vanilla. Turn the mixer to medium speed and slowly stream in the oil mixture with the mixer still running. It should take approximately 3 minutes to add all of these liquids. Scrape down the sides of the bowl. Increase the mixer speed to medium-high and beat for another 2-3 minutes, or until completely combined.