Millie's Cookies recipe
Member recipe

Millie's Cookies recipe

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(310 ratings)

Member recipe by


Serves 1 - 12 Cookies

These delicious cookies are easy to cook and taste as good as the real Millies cookies, with a crisp outer layer and a gooey centre these treats are best eaten warm but last well...if they last that long!!!

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  • 125g butter, softened
  • 100g light brown soft sugar
  • 125g caster sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • ½ tsp salt
  • 200g chocolate chips


    1. Preheat the oven to 180°C, gas mark 4
    2. Cream butter and sugars, once creamed, combine in the egg and vanilla.
    3. Sift in the flour and salt, then the chocolate chips.
    4. Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.
    5. Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.
    6. Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!

Comments, questions and tips

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Lisa Ismaili's picture
Lisa Ismaili
3rd Mar, 2018
Definitely the Best cookies I've ever made ! Easy to follow recipe that I will share with family and friends. Thanks for posting it.
3rd Mar, 2018
Made a batch of dough yesterday cooked off half and stored half for today! What a lovely sweet chewy cookie just like Millie's! My daughter has a nut allergy and can't risk eating store baked cookies so I was over the moon to be able to make these for her x the recipient is easy to follow. We used exact measurements but I used a little extra for on my hands to roll the dough into a sausage. We also put the dough in the refrigerator for 1hr before baking the first batch. I can see I'll be making this recipe a lot.
Lottie Pops's picture
Lottie Pops
17th Feb, 2018
I love making these but I switch it up and add coco and red food dye and the are amazing . Make them every week and I recommend making the to everyone to try out. No too sweet and not to crispy and leave until edges go brown and take them out and you bit and you get a crispy and soft texture at the same time ♥️
Lisa Ismaili's picture
Lisa Ismaili
3rd Mar, 2018
Hi how much cocoa and food dye do you add ? Thanks
Callum Kerr's picture
Callum Kerr
10th Feb, 2018
I made this but I doubled the recipe and got a really good bunch of cookies I made 20 and they were quite big I recommend this recipe to anyone it was really easy
22nd Jan, 2018
These are awesome. If you cover the mix and put it in the fridge you can dip in to it over a few days to make hot fresh cookies too. Another way you can make them a bit different we found by accident. Our "walnut" size dough balls were closer to golf ball size. So after 6/7 mins they were more like little hills! I flattened them with a spatchula the cooked surface cracked a little, just like the shop bought ones, and put them back in the oven for anoother 4 to 5 mins and they came out perfect.
21st Jan, 2018
I've tried alot of different cookie recipes and this is the best one I've found... I make them with white chocolate and macadamia nuts...Yummy!
29th Dec, 2017
They are good but too sickly sweet. Half the amount of sugar and half the chocolate chips would have been much better. I think the recipe needs to mention that the dough has to be chilled in the fridge for at least 2 hours so the cookies don’t spread out too much and turn into a gooey mess.
24th Dec, 2017
It says above the recipe that this makes 12 cookies, and I wanted 24, so I doubled the amount of ingredients I used and somehow I ended up making enough mixture for at least 60 cookies. I’m not complaining, my family love them, but I’m very confused... any explanations? My calculations were definitely correct.
Ms M
27th Nov, 2017
Best cookie recipe! They always go down a treat in my home.


16th Apr, 2014
depending on the size makes between 12 and 15. They do spread considerably so I tend to use less mixture but still get 15 really nice size cookies
1st Dec, 2013
Really easy to make but do just put the cookies on the paper and staight into the oven? I had a near accident and had to put them on a baking tray??
17th Jun, 2017
Put them on paper and then put the paper on tray
28th Oct, 2013
When I make this recipe the batter becomes very sticky and it is difficult to role the cookies into shape. I have made these a few times and each time they always taste amazing but I wondered if there is something I am doing wrong to make the mixture this sticky? Any comments on how to help is greatly recieved
20th Dec, 2014
try adding more flour to your worktop, rolling pin, or the mixture, makes it less sticky and hopefully easier to shape for you :)
6th Jan, 2014
Hey I found this too! I refrigerate the mixture before moulding. Still not great but I managed to shape them and cut shapes too :) hope this helps
6th Dec, 2013
This keeps napping to me not sure if am going wrong
7th Oct, 2013
How many calories in each cookie?
s.m.7's picture
12th Jan, 2019
1941 kcal for the whole thing, 162.75 kcal for 1 if you make 12 this is without the chocolate chips or any other toppings if the sugar is reduced like the comments suggested (eg 75g brown sugar 110 white sugar) then it would be 1771 kcal for the whole thing (no toppings) and 147.583 kcal for one (if 12 were made)


6th Jul, 2014
Baked for 8 mins for lovely squishy cookies. Leave on baking tray for about 10m before transferring to cooling rack to give them time to firm up a little.
11th Apr, 2014
Try milk and white chocolate chips together
30th Mar, 2014
Luvbags100 Everyone liked these cookies, I didn't add brown sugar or vanilla extract but added peanut butter Instead and baked for 8 mins. Delicious!! Chewy and easy, quick to make.
28th Jan, 2014
Instead of the light brown sugar I put 2 tbsp condensed milk as I had some left over... so gooey and delicious, and not too sweet! Also for oatmeal/raisin, I left out 50g of flour and replaced with oats, replaced the brown sugar with 2 tbsp honey, and raisins instead of choc.
SColeman88's picture
21st Jan, 2014
These came out perfectly, brilliant simple recipe! Just tried a combination of raspberry and white chocolate, lemon and poppy seed, and cherry and almond and it worked just as well! Recommended!
6th Jan, 2014
I found the dough too sticky to mould as it just stuck to my hands. I now refrigerate it before I mould it. I also find this makes way more than twelve as they spread out so much.
12th Nov, 2013
Made more but this time I baked them on a upside down muffin tray forming cups once they have cooled remove from tray place in a bowl and fill with ice cream makes a great combination
3rd Nov, 2013
Terry's chocolate orange chopped up instead of chocolate chips = amazing!
11th Sep, 2013
Just baked these, dividing it up into 12 makes very big cookies, and that may be why it took me 15 mins @ FAN 170 to bake them? Still lovely and gooey in the middle with a nice crisp on the outside.
9th Sep, 2013
They are really good but definitely leave them on the tray a bit longer as they melt through the wire rack due to the chocolate still being melted if you only give them a minute!