The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 pack(s)
Chocolate Chip Cookie Mix
(Contains Egg, Cereals containing gluten, Milk, Soya)
90 grams
White Chocolate Chips
(Contains Soya, Milk)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
80 grams
Salted Caramel Sauce
(Contains Milk)
2 tbsp
Water
500 milliliter(s)
Milk
a) Preheat your oven to 190°C/170°C fan/gas mark 5.
b) In a medium bowl, combine the cookie mix, white chocolate chips and water (see pantry for amount). Mix until you have a stiff dough.
c) Spoon heaped teaspoons of the dough onto your baking tray, leaving generous gaps between them. You should make 6-8 cookies.
d) Bake until golden, 10-12 mins (or leave in a little longer for extra crunch).
a) Pop the chocolate chips, salted caramel sauce and one quarter of the milk (see pantry for amount) into a large saucepan.
b) Stir on medium-high heat until the chocolate is fully melted, 2-3 mins. Slowly add the remaining milk, stirring until the milk is hot, 1-2 mins.
a) Divide the hot chocolate between your serving mugs with the cookies on the side for dunking.
Enjoy!