Millie's Cookies recipe
Member recipe

Millie's Cookies recipe

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(349 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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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. :)
Kerrie Woollard's picture
Kerrie Woollard
20th Feb, 2020
Also it said self raising flour? I’m sure that’s for cakes. Could this be why it’s gone wrong? I should have written it down when I first found it but I just always re look it up to do them again
Kerrie Woollard's picture
Kerrie Woollard
20th Feb, 2020
So I’ve made these loads of times and usually come out doughy so I can easily roll them. Today it was more like a cake mixture. I have no idea what’s different. Has anyone else found this? I followed everything it said
Stephanie Towsey's picture
Stephanie Towsey
21st Feb, 2020
Are you adding enough flour? Self raising is the correct flour as it allows them to not be so dense. I wouldn't roll them, just make little balls in your hand and put on a baking tray.
Amanda Baillie
20th Feb, 2020
I've used this recipe at least 6 times and it always comes out great :) I use gluten free self raising flour and blended gluten free oats (about 50g of oats) and it always works. Definitely comes out better in a fan oven though, they don't rise as much in a non-fan Would recommend using Cadbury dairy milk chocolate chopped up instead of regular chocolate chips
Adam Finch's picture
Adam Finch
4th Feb, 2020
As an 11 year old cooking this I rate it an 11/10. If you have the ingredients and hungry children do try
Scott Williams's picture
Scott Williams
6th Dec, 2019
Lot's of people saying the cookies are so soft they fall through the wire rack... Leave them in about 1 minute longer and let them cool slightly on the baking tray before putting them on the wire rack
3rd Nov, 2019
Still raw after 10 minutes in the oven and refused to firm up in the fridge. Tastes delicious regardless but very sickly.
David60211's picture
20th Oct, 2019
Still raw at 10 minutes


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?
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
Kay Lee's picture
Kay Lee
24th May, 2019
I use dairy-free spread and the recipe works fine.
Charlotte Dunn's picture
Charlotte Dunn
17th Jun, 2018
Can you add marshmallows to these cookies??


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!
rebecca phipps's picture
rebecca phipps
13th Jan, 2018
instead of 7mins cook for ten mins because when u cook for 7 mins its not properly cooked