If you’ve seen my post for Bakery Style Cookies, you’ll know I’m a big fan. Today I’m sharing my recipe for Bounty Cookies. I love the chocolate and coconut mix…although did you know Bounty is a chocolate bar that divides the nation? I challenge you to ask your friends and see who likes them and who doesn’t. For those who don’t, there are more soft, crumbly cookies for us to enjoy. The trick is Carnation Condensed Milk. If you can buy the tube, I find that this is easier than opening a tin, however they’re much of a muchness.
I love this recipe as it is so easy to make and they don’t take long in the oven. To make your own, you’ll need:
- 225g butter
- 225g caster sugar
- 170g tube of Carnation condensed milk
- 350g self raising flour
- 2-3 Bounty chocolate books (roughly chopped)
You’ll also need:
- Mixing bowl
- Measuring scales
- Metal spoon
- Baking tray
- Baking parchment
- Cooling rack
- In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
- Add the condensed milk and stir until combined
- Sieve in the flour and fold in using a figure of eight movement
- Add your Bounty pieces and mix in using the same figure of eight movement
- Roll walnut sized balls and put them on a lined baking tray – make sure you leave enough space between cookies
- Bake in a preheated oven at 180 degrees Celsius/Gas Mark 4 for 12-15 minutes
- Leave to set on a cooling rack when they’re removed from the oven
Don’t forget, they are a bit soft and breakable when they first come out of the oven so leaving them to set for 5-10 minutes before you transfer them to the rack is a must. If you don’t, you’ll ruin them.
If you’re looking for a more chocolatey cookie, how about my Double Chocolate Cookie recipe?
Like what you see? Sign up for more inspiration here