Caramilk & Macadamia Cookies

Caramilk & Macadamia Cookies


  • 110g white sugar
  • 110g brown sugar
  • 1/2 tsp vanilla essence
  • 1 egg
  • 260g self raising flour
  • 1/2 tsp salt
  • 80g Caramilk chocolate buttons
  • 80g Macadamia nuts, chopped
  • 125g unsalted butter

This recipe was sourced from


Step 1

Preheat oven to 160°C fan forced.

Roughly chop Macadamia nuts and Caramilk bar (if you haven’t got buttons) on speed 6 for 1-2 seconds and set aside. (I usually skip this step and roughly chop nuts on chopping board to how I like). Wipe out bowl.

Step 2

Place butter, sugars and vanilla in ThermoMix bowl and cream together for 1 minute on speed 3.5.

Add egg and cream together for a further 30 seconds on speed 3.5.

Add flour then salt and knead on dough setting for 30 seconds. Scrape down sides and knead for further 10 seconds. Add caramilk buttons (or chopped caramilk bar) and roughly chopped macadamias and mix for 6 seconds on speed 4-5.

Step 3

Use a table spoon or tea spoon (depending on size of cookie required) and scoop dough then roughly roll into a ball and squash slightly onto baking tray, making sure to leave a few cm between each cookie as they will expand when baking. 50c piece size makes great bite size cookies or make twice the size for larger cookies.

Place in oven and bake for 12 minutes or until slightly golden. Leave for a few minutes then use an egg flip to place cookies on a cooling rack. The cookies will be quite soft from the oven but harden up once cool.

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