Indian Candy-inspired Cookies | Dairy Milk Silk Cookie, 5 Star Cookie, Perk Cookie, Melody Cookie, Alpenlibe Cookie, Gems Cookie
Thick, chewy, delicious cookies flavored with the most popular and nostalgic Indian candies - Dairy Milk Silk Cookie, 5 Star Cookie, Perk Cookie, Melody Cookie, Alpenlibe Cookie, Gems Cookie
Equipment
- Electric mixer with whisk attachment
- Silicone spatula or wooden spoon
- Baking tray
- Bakign paper
- Ice cream scoop optional
Ingredients
- 225 grams unsalted butter room temperature
- 100 grams white granulated sugar
- 200 grams packed brown sugar
- 2 eggs
- 1 tsp vanilla essence
- 380 grams all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 80 grams 5 Star chocolate chopped
- 120 grams Dairy Milk Silk plain or hazelnut, chopped
- 100 grams Perk chocolate chopped
- 70 grams Melody chopped
- 100 grams Gems chocolate
- 50 grams Alpenliebe chopped
- 50 grams milk or dark chocolate chips
- 1 tsp sea salt
Instructions
- Pre-heat the oven to 170 degrees Celsius and line a baking tray with baking paper.
- Add room-temperature butter to a large mixing bowl with brown and white sugar. Whip the mixture on high speed using an electric mixer for about 3–5 minutes until it becomes light in color and fluffy in texture.
- Add in the eggs and vanilla extract. Beat again for another 2 minutes, or until everything is well combined and smooth.
- Add the flour, baking powder, baking soda, and salt. Mix everything on low speed just until the dry ingredients are fully incorporated; do not over mix at this stage.
- Once your cookie dough base is ready, split it evenly into six bowls. Each portion will be flavored with a different Indian candy or chocolate.
- Chop each candy bar into a combination of small and medium-sized pieces. Stir one type of candy into each bowl of dough, using a silicone spatula or spoon to mix it in thoroughly.
- Cover each bowl tightly with plastic wrap or transfer the dough into ziplock bags or cling film. Refrigerate for at least 6 hours and up to 24 hours.
- At this step, the dough can also be frozen for up to 3 months. Just make sure it’s well wrapped to prevent freezer burn.
- After chilling, scoop out the dough using a cookie scoop or weigh it for accuracy. I recommend 45–50 grams for large bakery-style cookies, or 35–40 grams for regular-sized ones. Roll each portion into a ball and place them on a parchment-lined baking tray.
- Bake the cookies for around 12 minutes. The edges should be lightly golden, while the centers should still look soft and slightly underbaked.
- As soon as the cookies come out of the oven, use a large round cookie cutter or the rim of a wide jar to swirl around each cookie in a circular motion. This gives them a uniform, round shape and a polished bakery-style look.
- Sprinkle the tops of the cookies with flaky sea salt while they’re still warm to balance the sweetness, and press a few extra candy chunks on top for that “loaded” look. Let the cookies cool before serving, or microwave for 20 seconds when eating later to bring back that soft, fresh-from-the-oven feel.
Notes
Storage:
These cookies can be stored on the counter in an airtight container for up to a week.
Make Ahead:
The cookie dough can also be frozen pre-baking for up to 3 months. You can portion out the sizes before freezing for easy use. When ready to bake, pop the cookies directly into the oven. They might take a minute or two longer to bake.
Tips & Tricks
-
Use the right butter texture:
Your butter should be soft enough to press a finger into, but still cool to the touch, not melted. This helps it whip properly and hold air, giving you cookies with a better rise and chewy texture. -
Don’t skip the chill time:
Chilling the dough allows the flour to hydrate and the flavors to deepen. It also keeps the cookies from spreading too thin while baking. Even 6 hours makes a difference—but overnight is best. -
Customize candy sizes:
Chop your candy into a mix of small and medium pieces for the best texture. Small pieces melt into the dough, while larger ones create gooey, melty pockets. -
Go easy on soft or gooey candies:
Candies like 5-Star that have caramel centers can cause cookies to spread. Use a conservative amount or combine with sturdier chocolate to balance it out. -
Test one cookie first:
If you're unsure how a particular candy will behave in the oven, bake one test cookie first. That way, you can adjust the candy quantity or dough size if needed before baking the full batch. -
Use a cookie cutter for perfect rounds:
Right out of the oven, place a round cookie cutter around the cookie and swirl it gently to reshape it. It’s a small step that makes a big visual difference! -
Salt makes a difference:
A pinch of flaky sea salt on top enhances all the sweet flavors and balances the richness. Don’t skip it! -
Revive cookies like a pro:
Serving the cookies later? Pop them in the microwave for about 15–20 seconds to get that warm, gooey texture back. It makes a huge difference in flavor and texture!