Do you love trying new cookie recipes? These honeycomb cookies are absolutely delicious! They’re buttery, sweet, and packed with crunchy honeycomb pieces and white chocolate chips in every bite. Easy to make and perfect with an afternoon coffee or tea.
Honeycomb Cookies
I absolutely love these cookies! I didn’t want to make homemade honeycomb because I’d likely end up with way too much, so I bought honeycomb from my local store instead.
If you’ve tried any of my cookie recipes, you may have noticed that I sometimes chill my cookie dough in the fridge for at least 30 minutes before baking. Chilling the dough helps enhance the texture of the cookies, so don’t skip this step.
I also added some white chocolate chips, and they were such a good addition to these cookies. However, feel free to skip them if you don’t like white chocolate.
You'll need
Here is an overview of all the ingredients I used to make this dessert. The quantities are in the recipe card.
The dry ingredients: I use light brown sugar, all-purpose flour, baking soda and a pinch of salt.
For the wet ingredients, I use unsalted, softened butter, a large egg at room temperature and vanilla extracts.
Honeycomb: I used store-bought honeycomb, which I cut with a sharp knife into medium-sized pieces, perfect for cookies.
White Chocolate Chips
How To Make Them
One: Preheat the oven to 180C / 350F and line 2 large trays with parchment paper.
Two: In a bowl, whisk butter and brown sugar until combined.
Three: Whisk in the egg and vanilla extract.
Four: Mix in the flour, baking soda, and pinch of salt until incorporated.
Five: Fold in the Honeycomb pieces and the chocolate chips, and then cover the bowl with plastic wrap and chill in the fridge for 30-40 minutes.
Six: Scoop about a tablespoon of the dough for each cookie and put it in the baking tray.
Tip: Allow about 2 inches between each cookie in the baking tray because the cookies will slightly spread.
Seven: Bake for 10-11 minutes, and then allow them to cool before serving.
Tip: The cookies come out of the oven soft and will firm up as they cool. So, allow them to cool for at least 10 minutes before serving.
My Tips For Better Cookies
I like to use a cookie scoop to scoop the cookie dough to make all the cookies the same size and bake them evenly.
Cream the sugar and butter well until fluffy and light; this helps make flavorful and soft cookies.
More Cookie Recipes:
- Chocolate Fork Biscuits
- Hazelnut Cookies with Chocolate Chips
- Easter Egg Cookies Recipe
- Easy Smarties Cookies Recipe
- Blondie Cookies
- Jam Filled Cookies
- Cinnamon Spice Cookies
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Recipe
Honeycomb Cookies
Equipment
- Baking try
- Measuring spoons
- Measuring cups
- Mixing bowl
Ingredients
- 100 g Light Brown Sugar
- 100 g Butter ,
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 220 g All-Purpose Flour
- 1 teaspoon Baking Soda
- Pinch Of Salt
- 100 g Honeycomb Bites
- 100 g White Chocolate Chips
Instructions
- Preheat the oven to 180C / 350F and line 2 large trays with parchment paper.
- In a bowl, whisk butter and brown sugar until combined.
- Whisk in the egg and vanilla extract.
- Now, mix in the flour, baking soda, and pinch of salt until incorporated.
- Fold in the Honeycomb Bites and the chocolate chips, and then cover the bowl with plastic wrap and chill in the fridge for 30-40 minutes.
- After that, scoop about a tablespoon of the dough for each cookie and put it in the baking tray.
- Bake for 10-11 minutes, and then allow them to cool before serving.
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