This weekend give these a try with the kids… the verdict here at TMD.. YUM! We are just glad the recipe is so easy, they dont last long and you will want to make more! You could even try using dark, milk & white chocolate buttons, or using only white chocolate and adding some cranberries. The options are endless, do try them and share your pictures on our facebook wall! We love to see what our readers are creating 🙂
Makes 18 cookies – What you need:
- 130g unsalted butter (make sure its room temperature)
- 100g light brown sugar
- 130g caster sugar
- 230g self raising flour
- pinch of salt
- 1 tsp vanilla extract
- 1 egg
- 200g milk chocolate buttons
How to make them:
Heat the oven to 180°C.
Mix the sugar together and cream with the butter.
Beat the egg and add to the creamed sugar/butter mixture.
Add the vanilla and salt and give it a good mix.
Sieve the flour over and mix in well
Add the chocolate buttons and give it a final stir until the buttons are evenly distributed in the dough.
Bring the dough mixture together in your hands.
Divide the mixture up into 18 pieces and roll each one into a ball.
Unless you have a few baking trays you may need to cook the cookies in batches. On an average size tray you will get 6 cookies. Cover the baking tray in greaseproof paper and flatten 6 cookie dough balls out.
Place in the centre of a heated oven for about 7-8 minutes.
Remove from the oven, they will still be very soft, but leave them to cool for a few minutes on the baking tray. Transfer them to a cooling wire, they soon harden up to their yummy chewy texture.
I would say they will keep a few days in an air tight container, but the chances are they wont last longer then an hour, try them when they are still warm! Delicious… Give them a go and let us know how you get on!