Millie's Cookies recipe
Member recipe

Millie's Cookies recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(249 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.
23rd Apr, 2016
Just made these absolutely perfect 10 mins and soft and gooey.added dark brown sugar indread of light brown and less amount and only 100 gram of choc chips . Yummy next time white chocolate and cranberry
8th Apr, 2016
I've never had a Millie's cookie before, are they supposed to be quite so cake-like and dry? I thought I'd give this a go because it had such high ratings, but I didn't like this recipe at all - I think the vast amount of self raising flour was a bad move and I'd recommend half SR and half plain for a less cakey cookie. Think I'll be sticking to my regular recipe next time.
6th Apr, 2016
Made these yesterday for my little boy who loves cookies and he absolutely loved them ! great recipe although I did use less sugar like others had said i also used less chocolate chips 100g was more than enough.
3rd Apr, 2016
Thank you so much for this recipe. But I had to make my own variation as it was too sweet. I used 50g brown sugar, 100g caster sugar, 300g S R Flour, 90g choc bits or white choc bits and I added 2 tablespoons of olive oil. I added the oil when the butter and sugar were being creamed.Everything else as per your recipe. I cooked the Millies cookies for 12 minutes 180 degrees. I have also added at times 1/3 cup blanched almonds. They are the best cookies I have ever made!
28th Mar, 2016
I love this recipe! there delicious.
25th Mar, 2016
Very easy to make and extremely tasty. I'll definitely make them again!
24th Mar, 2016
I love this recipe! They are really yummy especially if you leave them quite doughy! But they are a bit unhealthy!
22nd Mar, 2016
Love these and we make them fairly often but never worked out the calorie content until today... just to let you all know they will set you back approximately 210kcals a cookie... i certainly won't stop making them but stop kidding myself they are 100kcals each and stick to eating just the one :)
20th Mar, 2016
First home baked cookies and they're perfect. Great recipe and very easy too! Thank you :-)
18th Mar, 2016
These just won me a cake stand at the office Bake Off charity day! Used plain chocolate chip this time.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.