Caramac Cookies

Caramac Cookies; crisp edges, chewy centres and thick chunks of Caramac chocolate, what more do you need?
Caramac Cookies


  1. 150g (10 tbsp) soft butter
  2. 125g (⅔ cup) caster sugar
  3. 125g (⅔ cup) soft light brown sugar
  4. 1 tsp vanilla extract
  5. 1 egg
  6. 1 egg yolk
  7. 275g (2 cups) plain flour
  8. 1 tsp bicarbonate of soda
  9. ½ tsp salt
  10. 220g (2 bags) Caramac buttons, plus extra to decorate


  • Prepare 2-3 baking trays by greasing them thoroughly and/or lining them with greaseproof paper. Set aside.
  • In a large bowl, beat the butter and two sugars together until creamy.
  • Add the vanilla and one egg, and beat until smooth and combined.
  • Add the remaining egg yolk and beat again until smooth.
  • Tip in the plain flour along with the bicarbonate of soda and salt, stir well until combined into a thick dough.
  • Stir through the Caramac buttons until well distributed.