Chestnut & Salted Milk Chocolate Cookies



Serves: 4

Prep Time: 20 Minutes

Cook Time: 10 Minutes


165g self-raising flour

100g brown sugar

125g salted butter, melted

1 egg

1tsp vanilla essence

100g peeled, cooked chestnuts, chopped

100g milk chocolate chips

1tsp Malden sea salt


  1. Pre-heat oven to 180°C/160°C Fan/356°F/Gas Mark 4. 
  2. Mix together the flour and sugar in a bowl.
  3. Add the melted butter, egg and vanilla and bring together to form a dough. 
  4. Fold in the chopped chestnuts and milk chocolate.
  5. Mould the mixture into evenly sized balls and place them onto a parchment-lined tray, giving plenty of room between each piece of dough.
  6. Gently press each cookie and top with a few Malden sea salt flakes.
  7. Chill for 30 minutes in the fridge, then bake in the oven for 10 minutes and allow to cool before you remove them.


For a festive twist on a millionaire shortbread. Press this dough into a small brownie tin and cook for 15/20 mins. Top with a tin of condensed milk caramel and then finish with melted milk chocolate. Chill in the fridge and cut to size.