Hazelnut and YORKIE® Chunk Cookies

Crunchy on the outside with a gooey centre with toasted hazelnuts and YORKIE® chunks - what's not to like?
Ingredients
Serves: 30
  • 225g baking spread
  • 225g caster sugar
  • 175g Carnation Condensed Milk
  • 350g self-raising flour, sifted
  • 2x 46g YORKIE® bars, chopped into chunks
  • 100g hazelnuts, roasted and chopped
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    15 mins PT15M

Each serving typically contains

  • Energy 751kJ 179kcal 9%
  • Fat 8.9g 13%
  • Saturates 2.4g 12%
  • Sugars 13.4g 15%
  • Salt 0.25g 4%

of an adult's Reference Intake (RI)*
Energy per 100g: 1923kJ/459kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work in the YORKIE® chocolate and the nuts.
  2. 2. Divide the dough in half and place each in a square of cling film. Roll into two thick sausage shapes. Chill well.
  3. 3. When ready to bake, preheat the oven to 180°C (160°C for fan ovens) Gas Mark 4. Peel off the clingfilm, cut off thick slices, and bake on baking parchment lined trays (spaced well apart) for about 15 minutes or until golden brown at the edges, but still a little soft.
  4. This dough will keep quite happily in the refrigerator for a week or so.

Discussion Board

  • Ney
    December 22, 2013
    Hi there. Just made the cookie dough and its very soft and sticky. Have chlled in in the fridge but still very soft to cut into slices. Is that normal?

    Carnation says:
    Hi Ney, sounds like you've had complications. This recipe should not be sticky and should set enough to be cut. It may be that you have added a bit much Carnation Condensed Milk or that not enough flour. Hope you have more success next time!
  • mozzy
    December 22, 2013
    Really tasty and I love that the dough will hold in the fridge. This way I can make a batch and just bake as needed.
  • Parkie
    October 31, 2012
    WOW super easy and mega gorgeous
  • Carlz
    June 08, 2012
    Very good family loved it super easy

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