Name: Chocolate and honeycomb biscuits recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes: 12
Ingredients: 180g Crunchie bar; 300g dark chocolate, broken into squares; 90g butter, softened; 150g soft light brown sugar; 1tsp vanilla extract; 150g self-raising flour

By Nichola Palmer

published 2 September 2019

These irresistible chocolate cookies have a surprise crunch made by adding crushed honeycomb chocolate.

They might be the perfect baking recipe for the Christmas (opens in new tab) holidays, but these chocolate and honeycomb biscuits are a treat all year round.

These cookies are so easy to make you’ll be able to throw a batch together at a moments notice when the family comes home, friends pop round or you get that insatiable midnight craving. Enjoy the cookies with a cup of steaming hot tea (opens in new tab), coffee or hot chocolate or tie them into bundles with ribbon to give as gifts.

If you have any left after snacking, these cookies (opens in new tab) will keep in an airtight container for up to 5 days.

Ingredients

180g Crunchie bar
300g dark chocolate, broken into squares
90g butter, softened
150g soft light brown sugar
1tsp vanilla extract
150g self-raising flour

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Method

Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Lightly oil 2 baking sheets and line with baking paper.
On a chopping board, chop the Crunchie bar and 200g of the dark chocolate into small pieces. Set aside.
Place the remaining chocolate in a large heatproof bowl set over a pan of barely simmering water. Don’t let the water touch the base of the bowl or the chocolate may overcook. Heat gently without stirring for 5 mins or until the chocolate has melted. Alternatively melt the chocolate in the microwave on HIGH/100% for 1-11/2 mins. Remove chocolate from the pan or microwave and stir in the butter until it has melted then add the sugar and vanilla extract and mix well. Add the flour and mix gently.
Leave the mixture to cool slightly if necessary before mixing in the chopped Crunchie and dark chocolate. Divide the mixture into 12 and place in dollops on the baking sheets, spaced well apart to allow for spreading. Bake for 10-12 mins or until cookies are just beginning to colour and look set. Cool on the tray for 5 mins then transfer to a wire rack to cool completely. Serve warm or cold.