Millie's Cookies recipe
Member recipe

Millie's Cookies recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(234 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!!!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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

Sign in or create your My Good Food account to join the discussion.
5th Aug, 2016
I ALWAYS use this recipe whenever I make cookies, always has a great turn out and great feedback! So glad I found this recipe, will definitely use it in the future. Tip: they're also great with mini rolo's instead of choc chips!
Kushi cham
30th Jul, 2016
Wooooow..They are fantastic. this is my 1st time for cookies.But they worked really well. As many others said i too reduced the amount of sugar to 200g. (100g brown + 100g white) Still they can be reduced.Probably next time.. Anyway this is highly reccommened. But my backing time was 25min in 180 C.They are crusty and yummy..
16th Jul, 2016
Really good! I quartered the mix to do a test and still got 14 small cookies out of them! I made them with crushed oreo instead of chocolate chips and they were amazing. I would have made more if I hadn't kept eating the mixture! I only had to put them in for 5 minutes, because they were small, but they were good little treats. Making more next time! Definitely would reccommend.
5th Jul, 2016
Really good but I doubled the mix because I had to make cookies for 24. Even with me eating a lot of the mix and making quite big cookies I've ended up with 54! Luckily I don't think I'll have any trouble getting rid of them.
JennySweet's picture
31st May, 2016
Gorgeous cookies so delicious everyone loves them !!! Recipe is great and easy to follow
30th May, 2016
Amazing recipe! I dont have a food mixer at the moment so have been cheating and melting the butter and they have come out fantastic. Ive made them with white chocolate and frozen raspberries too.
3rd Aug, 2016
Hi I would like to make them white chocolate and raspberry too ... Do the raspberries go soggy if they are frozen? Also do you know if you can freeze the cookie dough? Any tips will be really helpful :) thank you x
17th May, 2016
Woooww!!! These cookies are amazing. I decided to make some cookies on a whim the other day and this popped up when I searched. I've never been any good at making cookies for some reason but these are amazing! So tasty and the 7 minutes is perfect timing for gooey, squidgy cookies. Definitely going to use this as my base cookie recipe for future and my partner loved them! Only made them two days ago and they're all gone. Going to try making rolo cookies with this recipe and swap out the chocolate next time!
12th May, 2016
OMG, this recipe is fantastic, it became one of my faves! The cookies came out just like in the description, gooey inside and with crispy edges. Tip: I used 150g caster sugar instead of 100g brown + 125g caster sugar, and I still think they are a bit too sweet to my taste. They work very well with crushed wallnuts. Thank you for the recipe!!
30th Apr, 2016
Very delicious!


6th Dec, 2013
This keeps napping to me not sure if am going wrong
7th Oct, 2013
How many calories in each cookie?


18th Aug, 2013
I left out the salt the second time I made them, and it made them even more delicious! They were exactly the same in size, shape and consistency, but just slightly less sharp. I also recommend using 3 tablespoons of melted peanut butter instead of chocolate chips - scrummy!