300g plain flour
115g unsalted butter
180g golden caster sugar
1 medium egg
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
A pinch of salt
150g crunchies, chopped
100g milk chocolate
12 tsp Crunchie spread
Place 12 tsp of Crunchie spread into the freezer and leave for 30 mins - 1 hour.
In a bowl, beat together the butter and sugars until light and fluffy.
Add in the egg and vanilla extract. Mix to combine.
Add in the flour, salt and bicarbonate of soda. Mix until it forms a dough.
Fold in the Crunchie pieces and milk chocolate so it is well distributed throughout.
Roll the cookie dough into 12 even balls. I weighed mine out to be approximately 75g each.
Take out the Crunchie spread and place in the middle of the cookie dough balls. Roll the balls again, making sure the spread is completely covered.
Place the balls in the freezer for 30 minutes to firm up. In the meantime, preheat your oven to 170 degrees fan.
Once firm, place on a tray lined with parchment paper. I usually do 5 per tray.
Push down gently on the cookie dough balls to help them spread out.
Bake in the oven for 12-14 minutes or until golden brown.
Take out of the oven and allow to cool on the side.