Made with the iconic Aussie Crunchie chocolate bar, these Thermomix Chocolate Crunchie Cookies have a delicious combo of chocolate and honeycomb which is impossible to resist!
Cookie lovers, are you drooling yet? The humble chocolate cookie is delicious enough, right, and then we throw in our beloved chocolate Crunchie bar, and we’ve peaked, friends, we’ve peaked!
For those not familiar, Crunchie is an iconic Australian chocolate bar that consists of a light and airy honeycomb that almost disappears as soon as it hits your tongue. Then the honeycomb is covered, or gently smothered, in Cadbury chocolate. Name a more dreamier combo, I’ll wait…
Now, if you don’t have a Thermomix don’t worry – you shouldn’t miss out. I’ve popped some details below on how you can whip these up.
And while these Thermomix Cookies are the bomb, you might also like to try Peanut Butter & Cream Cheese Cookies, M&M Cookies, or even Chocolate Earthquake Cookies.
Tips for making Thermomix Cookies:
Cube the butter. The Thermomix will handle the butter much better, and quickly if the butter is cubed (just roughly, no need to be particular!). It’s also easier if it is as room temp, although straight from the fridge will work too.
Swap Crunchie for Violet Crumble. In my opinion Crunchies are the superior honeycomb chocolate bar, but if you love Violet Crumbles more, swap them out. Alternatively use any other honeycomb bars that you can get your hands on.
Cookies can be kept at room temperature for up to 3 weeks. Store in an airtight container for freshness. Alternatively store them in the freezer for up to 6 months.
How to bake this recipe without a Thermomix:
Don’t have a Thermomix? Don’t worry. Make this recipe using the same ingredients, making sure your butter is at room temperature.
Beat the butter and sugars with beaters until creamed. Add in the egg and beat some more until combined. Add in the rest of the dry ingredients, and beat until combined. Stir in the chopped Crunchie bars.
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Thermomix Chocolate Crunchie Cookies
Ingredients
125g butter (cubed)
80g brown sugar
80g caster sugar
1 egg
25g cocoa powder
180g self-raising flour
Pinch of baking powder
150g (or more) of Crunchies (equivalent to 10 fun-size), chopped
Instructions
1. Preheat oven to 170ºC and line baking trays with baking paper.
2. Add butter and sugars to mixing bowl and mix 30 SECONDS on SPEED 4 scrape sides of the bowl halfway through.
3. Slowly add egg through the lid on 10 SECONDS, SPEED 4.
4. Add cocoa powder, self-raising flour, and baking powder, mix 30 SECONDS, SPEED 4.
5. Place MC in lid and “turbo” for 1-3 seconds to remove excess mixture from blades (optional)
6. Remove blade, push mixture to sides of the mixing bowl and insert thermoplug. Using a wooden
spoon, stir though chopped crunchies until they are coated with cookie dough.
7. Using your hands reach into the mixing bowl and scoop out small-medium sized balls, rolling them to create an even size.
8. Place 6 balls on each tray and bake in oven for 8-10 minutes on 170c. Allow to cool completely (to ensure Crunchie sets)
Notes
TIP: You can use any variation of honeycomb to create this recipe (such as violet crumble)
