RECIPE
Triple Chocolate Cookies Recipe
Three times the chocolate for three times the cookie flavour!
23 December, 2025
Rich, creamy, chewy and chocolatey… These are just some of the words that describe our triple-chocolate cookies, but in our humble opinion, none of them quite do it justice! This delicious recipe is great to sweeten any special occasion. So, let’s get to it, and don’t worry, they’re quick, easy and you don’t need any fancy gear.
Why You’ll Love This Recipe
Two words: 'triple chocolate'. Milkybar® brings the smooth and creamy white chocolate flavour, Yorkie® adds big and bold milk chocolate flavour, and dark chocolate provides an intense cocoa note to bring it all together. Every bite is a triple-chocolate treat wrapped in a soft and chewy cookie base with crispy edges.
Fancy a nutty twist in your cookie? Try our Milkybar® and Macadamia Cookies – and check out our Easy Cookie Recipes for more inspiration.
Variations and Add-Ons
We love tasty twists and turns – and our triple-chocolate cookies have plenty of options to choose from. For a colour contrast, instead of putting the Milkybar® into the cookie, drizzle it over the cooled, baked cookies. Or why not switch it up and finish the cookies with a Yorkie® drizzle? Fancy adding another flavour to the mix? Replace the Yorkie® with your favourite Aero® flavour – such as Peppermint, Orange or Hazelnut. For an easy crunch, fold in 50g chopped nuts – we love pecans or hazelnuts. For a simple chewy-crunchy twist, use Yorkie® Biscuit & Raisin!
Not quite the cookie you were after? Other easy recipes include Milkybar® white chocolate and raspberry, Aero® chocolate hazelnut cookies and our colourful, chewy Smarties® cookies.
How to Store Triple Chocolate Cookies
Store your triple chocolate cookies in an airtight container at room temperature for up to five days. You can also freeze them in the container for up to three months. To defrost, simply leave it in the fridge overnight. For a melty, freshly baked experience, warm a cookie for 15-20 seconds in the microwave before serving. Looking for a classic chocolate flavour pairing? Try our Aero® Chocolate Orange Cookies.
You will need
- A baking tray
- Baking paper
Ingredients
- 150g buttery baking spread, at room temperature
- 100g soft light brown sugar
- 75g granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 170g self-raising flour
- 30g cocoa powder
- 1 tbsp corn flour
- 90g Milkybar® Sharing Bar, chopped into chunks
- 80g Yorkie® Original, chopped into chunks
- 80g dark chocolate, chopped into chunks
Milkybar White Chocolate Sharing Bar 90g
Yorkie® Milk Chocolate Bar 46g
Each cookie typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 2174kJ/520kcal
Method
- Preheat your oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper.
- In a large bowl, combine the buttery baking spread, brown sugar and white sugar, and mix well to combine.
- Add the egg and vanilla extract and mix to combined.
- In a separate bowl, whisk together the flour, cocoa powder and corn flour.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the mixed chocolate chunks.
- Pop the bowl of dough into the fridge for 30 minutes to 1 hour to chill. This will help prevent the cookies from spreading too much, giving you chunkier cookies!
- Scoop tablespoon-sized dough balls onto the lined baking tray, spacing them about 5cm apart. Aim for 12 cookie balls.
- Bake for 12-15 minutes or until the edges are golden but the centres still look slightly soft.
- Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Top Tips
To help your cookies spread evenly and remain chunky, form each one into a ball, then roll it into a slight sausage shape. Place it onto your baking tray standing up on the end of the sausage. The taller height means it takes longer for the cookie to drop as it bakes. For slightly smaller cookies, aim for 16 balls.
FAQs
For a softer, chewier cookie, slightly underbake them and let them cool and firm up on the baking tray as they cool.
Chocolate chips can be used in a pinch, but we prefer chopped bars to vary the size of the chunks.
There are several reasons why your cookies might spread too much. Your oven may be too hot or not hot enough, for example. Or, your dough is too warm – or if your baking tray is too warm. Our recipe features corn flour, a dough-chilling step and a preventative shaping tip to keep your cookies intact!
For most cookies, time and temperature are the most important rules. Don’t overmix your cookie dough and don’t overbake them. Baking timers are great – but trust your eyes. Cookies are ready when the edges are set and begin to turn golden.
Lastly, don’t skip the chilling step! It makes cookies easier to handle, helps develop flavour and prevents spreading.
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