Go Back
Chocolate Milkshake Cookies
Servings: 12
: 180 kcal
Author: Just Jo
  • 100 g soft butter
  • 100 g chocolate milkshake icing sugar*
  • 1 small egg
  • 1/2 tsp vanilla extract
  • 125 g plain flour
  • 1/2 tsp baking powder
  • 100 g white chocolate chopped or use chips
  • *=if you can’t get Sugar & Crumbs flavoured icing sugars I recommend using 100g icing sugar with 1 tbsp of cocoa powder instead and maybe up the vanilla extract to 1 tsp.
  1. Cream the butter and flavoured icing sugar together then beat in the egg and vanilla
  2. Sift over the flour and baking powder then beat in gently, stirring in the chocolate chunks or chips towards the end
  3. Using two spoons, dollop out rounded tbsps of cookie dough onto a lined baking sheet. It will be very soft due to the icing sugar. You MUST chill the unbaked dough thoroughly before baking to avoid the cookies spreading far too much on baking. Try to make the mounds of dough taller than they are wide and chill for at least an hour (over night is even better) or freeze for 30 minutes. (I use a small tray lined with waxed paper which fits in my tiny freezer – just transfer the semi-frozen dough to a lined baking tray before baking.)
  4. Bake for 9-10 mintues in an oven preheated to 180°C in the centre of the oven. They will spread a little and will be puffy and soft in the centre but dry to the touch at the edges when they are ready.
  5. Cool on the tray, on a rack for a few minutes and when firmed up a little, transfer with a spatula directly to the rack to finish cooling (cooling on the baking tin may lead to them cooking too much and giving you crispy bottoms).