Millie's Cookies recipe
Member recipe

Millie's Cookies recipe

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(364 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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24th May, 2020
I've tried reducing the sugar as per the suggestions and they don't turn out the same as the first time I made them 100% sticking to the recipe. They were just like Millie's cookies as they cracked in the middle and were chewy, but I haven't managed to make then again successfully
a i s l i n g's picture
a i s l i n g
5th May, 2020
I added less sugar (80g brown sugar, 100g caster sugar) and they turned out really nice! They were done baking after seven minutes, but I left them for a few minutes longer until they turned slightly golden. This is a good-quality and easy-to-follow recipe. I think this will be my go-to for cookies from now on.
Lauren Jones's picture
Lauren Jones
5th May, 2020
My go to cookie recipe! Everyone always compliments me on how good they are. I only cook mine for 7 minutes and leave them for a few minutes to harden on the tray. Then use a spatula to move them on to a wire cooling rack that has a piece of parchment over the top so they don’t fall through the gaps. My little hack, and they turn out gooey and delish every time!
13th Apr, 2020
I swapped out chocolate chips for mini eggs for Easter cookies ... they were amazing !! The entire house loved them, they were super easy to bake and were the perfect gooey yet crispy cookies. In terms of whether to take out some of the sugar, the cookies are very sweet, I like it like that but taking out 30g of sugar wouldn't hurt if you have a slightly less sweet tooth. Also, I found 8 minutes was the perfect amount of time.
12th Apr, 2020
This is my go to cookie recipe, it is amazing!!! I would suggest putting on multiple trays as they expand a lot and make each one small because they turn out huge. I put them on 2 trays but I would suggest 3 if you have 3 because otherwise u have to make them huge
10th Apr, 2020
Delicious. Although mine spread too much so were very flat so not very gooey. Not sure what I did wrong?
celinescott's picture
16th May, 2020
They would’ve spread too much because your dough was warm. I roll the dough into balls, flatten them a bit, then stick them in the fridge for half an hour. Put them in the oven straight from the fridge. They will take a few mins longer to cook, but they won’t spread too much!
7th Apr, 2020
Nice and gooey but way too sweet. Will try with half the sugar!
succgenie's picture
3rd Mar, 2020
delicious!!! gooey in the center!!!! i reduced the caster sugar to 78 g though. still perfectly sweet!!
Stephanie Towsey's picture
Stephanie Towsey
21st Feb, 2020
I make these all the time and they are always a hit in my house. Follow the recipe with the exact ingredients amounts. I put them in for around 12-13 mins and when they are lightly coloured and just cracking on top, take them out. Leave them to cool and the middle still soft but not gooey. Another variation is to take out a bit of flour and replace with equivalent amount of coco power to make triple chocolate chip cookies (white and choc chips). Or add smarties instead of chocolate chips for the kids. :)


13th Apr, 2020
Hi I made 2 batches of these and both didnt spread out properly. My brown sugar was old and lumped together before I separated it all. Could this of been the cause? Thanks xx
30th Mar, 2020
Dose it matter if you just use caster sugar instead of brown sugar?
succgenie's picture
3rd Mar, 2020
should i pop the cookie dough in the fridge for a while? what difference does it make?
Pallvi Gout's picture
Pallvi Gout
4th Feb, 2020
Can you use without egg and if so what’s the substitute?
14th Apr, 2020
I find an easy substitute is to mix a small amount of water and flaxseed until it forms a paste. I normally eye-ball how much I need and guess by the consistency of the mixture, but I'm sure you can find the measurements online
27th Jan, 2020
Did anyone else find these really salty? Added the correct amount of salt but way too salty to eat
25th Jul, 2019
Has anyone tried this as one giant cookie?
27th Feb, 2019
Has anyone made these gluten free? Did/would you just swap the self raising four for gluten free self rasing flour?
Kay Lee's picture
Kay Lee
24th May, 2019
I have made them gluten free. Swap the flour for a gf flour blend and reduce the amount to 200g. Gluten free flour tends to be "thirstier" and so your batter should be stickier than you would usually expect.
Daisy Penguin's picture
Daisy Penguin
15th Jan, 2019
Can I use anchor instead of real butter


14th Apr, 2020
Amazing recipe, have used it several times, the only thing I would change is that you definitely don’t need as much sugar as it recommends!
27th Jan, 2019
Place straight on a baking tray, do not use parchment or a silicone tray as they will not work
ellisa zananiri's picture
ellisa zananiri
3rd Jan, 2019
These cookies are amazing!! The only things that I change each time is the sugar- I put 75g of brown and 100g of caster. Also, I put 100g of chocolate chips and I normally bake these around 10 minutes plus. Great recipe!
Molly Brennan's picture
Molly Brennan
23rd Dec, 2018
love these!! i had mine in for 8 mins and then left them on the side on the tray for 10 mins to harden up. lovely and gooey, just like Millie’s cookies! also, I added 1tsp of salted caramel flavouring to mine and they tasted so good!! also, I didn’t have caster sugar, only golden caster sugar and defo did the job ;))
15th Oct, 2018
I’d ran out of brown sugar so I used regular sugar instead, worked fine!
Louiehuckle's picture
16th Feb, 2019
Did you use caster sugar as well as the regular sugar?
15th Sep, 2018
I love this recipe. My little brother nags me to make cookies and he adores this one. I never use the extra 100g of brown sugar though. It's far too much. Depending on what I've got in the cupboard i mix the sugars or just omit the brown sugar.
Gloria Joyanne's picture
Gloria Joyanne
4th May, 2018
This Recipe is so goodd however, the amount of sugar is too much. You guys can lessen the amount of sugar. Brown sugar: 75 gr Caster sugar: 110 gr
11th Mar, 2018
I absolutely love this recipe its so easy yet so tasty . Instead of light brown soft sugar I use demerara sugar I find it works great too. I also only use 100 grams of chocolate chips as 200 grams would be way too much!
Fiona Jones's picture
Fiona Jones
28th Jan, 2018
They were incredible. I used mixed white and dark chocolate chunks with 6 ferrero rocher i had left over- worked a treat!