If Max were a cookie she would be this Brown-Butter Salted Caramel Cadbury Caramilk Cookie
A brown-butter cookie loaded with salted caramel chunks and Cadbury Caramilk. Messy. Emotional. Unreal.
Before we talk about Max, let’s talk about caramel the way it should be.
Good caramel is not polite.
It’s loud. It’s sticky. It’s messy. It doesn’t try to be subtle.
It’s sugar pushed to the edge and then saved at the last second.
That’s Max.
She looks tough, sarcastic, impossible to read. But she’s carrying things heavy enough to break anyone. She doesn’t collapse in front of you. She runs. She fights. She hides music in her ears so the world doesn’t swallow her whole.
This cookie does the same thing.
Brown butter for depth.
Salt for pain.
Caramilk chunks for sweetness that hits when you least expect it.
And molten salted caramel inside because she is not quiet on the inside, even when she is quiet on the outside.
Ingredients
Cookie Dough
½ cup unsalted butter, browned and cooled
¾ cup light brown sugar
¼ cup white sugar
1 egg
1 tbsp vanilla extract
1¾ cups all-purpose flour
½ tsp baking soda
¾ tsp salt
120 g Cadbury Caramilk, chopped
1 generous cup frozen salted caramel chunks. They must be fully frozen before using.
You can use store bought salted caramel chunks or make my homemade salted caramel chunks recipe:
How To Make Max’s Brown-Butter Salted Caramel Cookie
1. Brown the butter
Melt the butter on medium heat.
It melts, foams, then brown bits appear at the bottom and it smells nutty.
Pour into a bowl and let it cool completely.
2. Make the dough
Mix brown sugar and white sugar into the cooled butter until glossy.
Add the egg and vanilla. Mix again.
Add flour, baking soda, and salt.
Mix until a soft dough forms.
3. Add the chunks
Gently fold in:
Cadbury Caramilk pieces
Frozen salted caramel chunks
Do not crush them. Fold softly so the chunks stay whole.
4. Chill
Put the dough in the fridge for 20 to 30 minutes.
This keeps the cookies thick and lets the caramel hold its shape.
5. Shape
Preheat oven to 180°C and line a tray.
Scoop 1½ tablespoons of dough per cookie.
Place on the tray and press extra Caramilk or caramel on top if you want bakery looks.
6. Bake
Bake 11 to 13 minutes.
Edges should be golden. Centers slightly underbaked.
7. Rest
Cool on the tray 5 minutes.
Caramel settles. Chocolate melts. Magic happens.
Why This Cookie Is Max
She doesn’t come with one soft center.
She hits you in pieces.
Sweet. Bitter. Loud. Warm.
Sugar, salt, and fire all mixed together.
Every bite is different.
Sometimes caramel. Sometimes chocolate.
Sometimes both at once.
Just like Max…
Troubleshooting
Caramel disappeared into the dough
Your chunks were not frozen enough.
Freeze harder next time.
Puddles of caramel everywhere
Dough too warm. Chill longer.
Cookies too flat
Butter was still warm. Always cool it fully.
Caramel burned on tray
Place chunks slightly inside the dough and not fully exposed underneath.
Not gooey enough
Use bigger chunks.