Crunchie Cookies

After making the After Eight brownies, I was musing the other day on whether I could use other chocolate bars in baking and came up with the idea of crunchie biscuits… ok, cookies then, that’s more alliterative! I decided to give them a go today, based on this Domestic Sluttery recipe for creme egg cookies. I made a few tweaks – I didn’t want a chocolate flavour in the biscuit base so kept that plain. I also decided against a topping, putting slices of crunchie on top instead. They seem to have worked…


Conveniently, one crunchie is left over for the cook 🙂

Makes 10 large cookies

  • 125g unsalted butter, room temperature
  • 75g caster sugar
  • 75g brown sugar
  • ½ tsp vanilla extract
  • 1 free-range egg, lightly beaten
  • 1 tbsp cream cheese
  • 100g plain flour
  • ½ tsp baking powder
  • 3 crunchie bars: half of one sliced into 10 individual pieces, the other two and a half roughly broken up. (They’re not easy to slice!)


  1. Preheat the oven to 180C/350F/Gas Mark 4. Line a baking tray with silicon barking parchment.
  2. Cream together the butter and both sugars until pale and fluffy.
  3. Add the vanilla extract and the egg and beat well to combine.
  4. Stir in the tablespoon of cream cheese.
  5. Add half the flour and baking powder  to the mixture, and fold in using a metal spoon. When combined, add the other half of the flour and fold in again.
  6. Stir the crunchie pieces into the cookie mixture, reserving the slices for later.
  7. Scoop out the dough and roll into 10 rough balls using your hands, IMG_1993about the size of a golf ball.
  8. Place on the baking sheet and flatten slightly, leaving a good three or four inches of space between them to expand.
  9. Place the reserved slices of crunchie on the top of each cookie-to-be.
  10. Bake for 15-18 minutes, until the edges are starting to crisp and the middles have set. These smell phenomenal!
  11. Place the cookies on a wire rack to cool.

The honeycomb has browned quite a lot in the ones illustrated below which is a mixed blessing – I think it adds a nice cinder-toffee element to the bake but it doesn’t look as pretty as I’d hoped. Anyway. Happy Friday.


Honeycomb cookies

This entry was posted in Recipe and tagged , , , , . Bookmark the permalink.

3 Responses to Crunchie Cookies

  1. Jane says:

    Do you do home delivery 😉

    Love your blog!

  2. Pingback: Crunchie Cookies | memories & dust

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s