Best Milo Choc Chip Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MILO CHOC CHIP COOKIES



Milo Choc Chip Cookies image

Make and share this Milo Choc Chip Cookies recipe from Food.com.

Provided by katew

Categories     Dessert

Time 30m

Yield 12-16 cookies

Number Of Ingredients 7

200 g soft butter or 200 g margarine
1 cup brown sugar
2 eggs
2 teaspoons vanilla essence
2 1/2 cups self-raising flour
3/4 cup chocolate chips
1 cup milo

Steps:

  • Preheat oven 170 degrees.
  • Cream butter and sugar
  • Beat in eggs and vanilla and milo.
  • Fold in flour and choc chips.
  • Drop tablespoons of mixture on greased baking tray - allow for spreading.
  • Bake for 18 - 20 minutes.

Nutrition Facts : Calories 344.6, Fat 17.7, SaturatedFat 10.7, Cholesterol 70.9, Sodium 446.2, Carbohydrate 44, Fiber 1.3, Sugar 23.6, Protein 4.2

WHITE CHOC CHIP COOKIES



White Choc Chip Cookies image

Make and share this White Choc Chip Cookies recipe from Food.com.

Provided by Midge_

Categories     Drop Cookies

Time 22m

Yield 20-22 serving(s)

Number Of Ingredients 7

1/4 cup brown sugar
1/3 cup white sugar
125 g butter, melted
1 egg yolk
1 teaspoon vanilla essence
1 1/2 cups self-raising flour
1/2 cup white chocolate chips

Steps:

  • Preheat oven to 180º C (350º F). Grease or line cookie tray.
  • Mix together sugar and butter.
  • Add egg yolk and vanilla, mix well.
  • Stir in flour and choc chips.
  • Place teaspoonfuls onto tray and bake for 12 minutes.

Nutrition Facts : Calories 127, Fat 6.7, SaturatedFat 4.1, Cholesterol 23.4, Sodium 160.1, Carbohydrate 15.5, Fiber 0.2, Sugar 8.5, Protein 1.4

CAFE CHOC CHIP COOKIES



Cafe Choc Chip Cookies image

I got this recipe out of the Australian Country Style magazine. I have often made them as a present for friends and they have always been well received.

Provided by Sazza

Categories     Dessert

Time 35m

Yield 24-36 cookies

Number Of Ingredients 5

180 g butter, softened
1/3 cup caster sugar
125 ml sweetened condensed milk
1 1/2 cups self raising flour
250 g dark chocolate chips

Steps:

  • Preheat the oven to 180°C Grease and line a biscuit tray.
  • Place the butter and sugar in a mixing bowl and, with an electric mixer, beat until light and creamy.
  • Beat in the condensed milk.
  • Add the flour and mix on low speed until smooth.
  • Stir in the choc bits until well combined.
  • Roll about 2 teaspoonfuls of the mixture into balls and place on the lined tray.
  • Press each ball gently with a floured fork.
  • Bake for 12-15 minutes or until lightly golden.
  • Remove from the oven and allow to cool on the trays.
  • Store in air-tight containers.

Nutrition Facts : Calories 163.1, Fat 9.8, SaturatedFat 6, Cholesterol 18.2, Sodium 62.6, Carbohydrate 18.9, Fiber 0.8, Sugar 11.9, Protein 1.8

MILO COOKIES



Milo Cookies image

One day, I was wondering what special dessert I could make out of our usual food or ingredients we can find from the very usual humble kitchen of ours. Then my sister exclaimed - "Milo!". She is a milo addict for sure, and that reminds me of a colleague too. Well, I finally managed to get a recipe on hand, with twist on the normal chocolate cookies as I replaced the cocoa powder with milo powder. But they tasted great!

Provided by B8KE5180

Categories     Dessert

Time 35m

Yield 28 cookies, 10 serving(s)

Number Of Ingredients 6

125 g butter
1 cup caster sugar
1 1/2 cups self-rising flour (sifted)
1/2 cup milo (Not the 3-in-1)
1 egg (beaten)
1/2 cup hazelnut kernels, chopped (optional)

Steps:

  • Preheat oven on 180.
  • Cream butter & sugar together.
  • Add egg & milo. Mix well.
  • Add self-rising flour in slowly while blending to prevent clumps forming.
  • Bake 180 for 15mins. Cookies will doubled in size whilst baking (No worries!). It will fall back after cooled.
  • Allow cookies to cool on rack for 10mins before removing & Serve!

Nutrition Facts : Calories 240, Fat 10.7, SaturatedFat 6.6, Cholesterol 45.3, Sodium 334.1, Carbohydrate 34, Fiber 0.5, Sugar 20, Protein 2.6

MY CHOC CHIP COOKIES



My Choc Chip Cookies image

These are my favourite cookies & this is the only recipe I'll ever use because it's soooo good! I always end up adding more choc chips than called for.

Provided by Marli

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 8

1 1/4 cups plain flour
1 egg, beaten
1/4 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
125 g butter
100 g chocolate chips
1/4 cup brown sugar
1/2 cup white sugar

Steps:

  • Set oven to 180c.
  • Sift flour& soda together, set aside.
  • Cream butter& sugars together until light& fluffy.
  • Add egg& vanilla, beat well.
  • Stir in sifted dry ingredients& choc chips, until well blended.
  • Form into small balls& place on greased baking trays- leaving room for spreading.
  • Bake in oven for 12- 15 minutes, until light& golden brown.
  • Cool on a wire rack& store in an airtight container.

Nutrition Facts : Calories 109.3, Fat 5.7, SaturatedFat 3.5, Cholesterol 18.9, Sodium 54.3, Carbohydrate 14.1, Fiber 0.4, Sugar 8.7, Protein 1.2

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES



Secret Ingredient (Miso!) Chocolate Chip Cookies image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h40m

Yield 24 to 30 cookies

Number Of Ingredients 10

1 cup light brown sugar, lightly packed
3 tablespoons granulated sugar
1 stick unsalted butter, at room temperature
1 large egg
1/3 cup white miso paste
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups semisweet chocolate chips (sometimes I use chunks)
Nonstick cooking spray, for the baking sheet

Steps:

  • Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
  • Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
  • Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

Related Topics