Celebrations Cookies made with soft milk chocolate cookie dough packed with an assortment of mini chocolates. A fun, easy recipe to use up leftover Chocolates!
Chocolate Cookies
If you’ve clicked on this recipe thinking, “Leftover chocolate after Christmas? Who on earth has leftover chocolate?” honestly, I get it. Same energy.
BUT… every year my mum buys mountains of those Christmas chocolate tubs. Celebrations, Heroes, Roses, Quality Street… we basically have a mini confectionery store in the living room by mid-December.
And without fail, at least one tub gets forgotten at the back of the cupboard. So this year I thought, Let’s bake them into cookies!
Say hello to my Celebrations Cookies, soft, chewy, golden cookies packed with chopped mini chocolates from your favourite Christmas tubs. Galaxy, Mars, Maltesers, Snickers, Teasers… (minus the Bounty, because I love you but coconut has no place here). These cookies are fun, chaotic, sweet, chocolatey, and the perfect way to use up leftover chocolate.
And honestly? They taste so good you might start buying tubs just to make them.
Why You’ll Love These Cookies
- Perfect for leftover chocolate– Use Celebrations, Heroes or any mixed chocolates you have lying around.
- Soft, chewy, bakery-style cookies with melty chocolate pockets in every bite.
- One-bowl cookie recipe– Super easy, quick and beginner-friendly.
- Fun and customisable– Add your favourite chocolates (yes to Maltesers Teasers, no to Bounty… sorry).
- Great for Christmas, New Year’s Eve, parties or cosy baking days.
- A playful, nostalgic bake that tastes just like the holidays.
Ingredients You’ll Need
Here’s everything that goes into these chewy, chocolate-packed cookies:
- Unsalted butter– Gives richness and helps your cookies stay soft in the middle.
- Caster sugar– For sweetness and light, crisp edges.
- Egg + egg yolk– Keeps the dough soft, fudgy and perfectly chewy.
- Plain flour– Gives structure without making the cookies dense.
- Cornflour– The secret to thick, soft, bakery-style centres. It keeps the cookies tender and prevents them from drying out.
- Bicarbonate of soda & Baking Powder– Helps the cookies rise and spread evenly.
- Salt– Balances the sweetness and enhances the chocolate flavours.
- Golden syrup– Optional but recommended! Makes the cookies extra chewy and gives them a beautiful, rich flavour.
- Chopped Celebrations chocolates– Use whichever ones you love! (Galaxy, Mars, Teasers, Snickers, Milky Way… the more the merrier!)
Tips & Tricks
- Freeze the dough for at least 1 hour to reduce spreading. If you want thick cookies, freeze them overnight! As these cookies have caramel chocolate add ins, it is important to freeze them!
- Add extra chocolate chunks on top after baking!
- Measure your cookie dough (100-110g) for even baking and consistent thickness.
- Underbake slightly– They’ll firm up as they cool.
- Use a mix of chocolates for the best flavour– Combine caramel, crunchy, nougat and truffle chocolates. the variety adds texture, richness and excitement in every bite.
- Don’t overmix the dough– Mix until just combined. Overmixing develops too much gluten and can make cookies tough instead of soft and chewy.
- Use parchment paper, not a greased tray– Greasing the tray makes the cookies spread too much. Parchment or a silicone mat is always best for thick cookies.
- Bake one tray at a time– For even results, bake cookies on the middle shelf one tray at a time. Two trays can cause uneven spreading.
- Let cookies cool fully before moving– Fresh from the oven they’re delicate! Give them 10–15 minutes to firm up before transferring.
- Have fun with the flavours– Not a Bounty fan? Not a problem! Swap, mix and customise, Celebrations, Heroes, Quality Street, Lindt, Toblerone… endless combinations!
Frequently Asked Questions
Can I use Heroes or Quality Street instead?
Yes! Heroes work amazingly well. Quality Street too, just be mindful that when adding caramel chocolate, the dough will become more sticky to work with but it will still create delicious cookies!
My cookies spread too much, what went wrong?
A few common reasons:
•The butter was too soft.
• The dough wasn’t chilled enough, freeze for at least an hour!
•You used baking spread instead of block butter.
•Too much chocolate added (yes, it’s possible!)
Can I freeze the cookie dough?
Absolutely! Freeze for up to 3 months. Bake from frozen and add 2–3 extra minutes.
Can I add different chocolates?
Yes! Use any mini chocolates you love: Dairy Milk, Lindt, Toblerone, After Eights… go wild.
Why add golden syrup?
It gives the cookies a chewy, sticky-soft texture and makes them absolutely delicious!
Do I need to freeze the chocolates before adding them?
It’s optional, but freezing chopped chocolates helps them hold their shape better while baking, especially softer fillings like caramel or truffle centres.
Do I need to use cornflour?
You don’t have to, but cornflour gives cookies that signature soft, thick NYC-style texture. It helps keep the centres gooey while the edges stay crisp. It is also known as cornstarch!
Can I bake these cookies without golden syrup?
Yes, but the cookies won’t be as chewy. Golden syrup gives a rich, caramel flavour and enhances the texture. It is also known as light treacle, you could use honey if you’d prefer.
Why are my cookies cakey instead of chewy?
This usually means too much flour was added.
Spoon the flour into the measuring cup instead of scooping directly, or use digital scales for accuracy.
How do I get a perfectly round cookie shape?
Use the cookie-ring trick! As soon as cookies come out of the oven, use a round cutter or glass to gently swirl them into a perfect circle.
Recommended Equipment
- Stand Mixer– I use this one from Morphy Richards, it has a built in timer and scale! A DREAM! Use code BITEOFBAKES for 20% off the whole website!
- Baking Trays
- Cookie Rings
Pin It
These Celebrations Cookies are the ultimate post-Christmas (or anytime!) treat. They’re playful, chocolate-stuffed, nostalgic, and ridiculously easy to make. Whether you’re clearing out leftover Christmas chocolate or treating the family on New Year’s Eve, this recipe guarantees gooey, golden, irresistible cookies every time.
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Celebrations Cookies
Ingredients
- 120g Unsalted Butter
- 200g Caster Sugar
- 1 Medium Egg
- 1 Egg Yolk
- 280g Plain Flour
- 20g Cornflour
- 1 Tsp Baking Powder
- 1/2 Tsp Bicarbonate Of Soda
- 1/2 Tsp Salt
- 15g Golden Syrup
- 200-300g Chocolates (I used a mix of celebrations).
Instructions
- I use a stand mixer with the paddle attachment, mix the butter and caster sugar together until combined. This will take 1-2 minutes in an electric mixer (I use speed 3).
- Add the dry ingredients (Baking Powder, Salt, Bicarb, Plain Flour, Cornflour, and chocolates) into the bowl and mix for 30 seconds.
- Add in your egg, egg yolk and golden syrup into the mixture and mix until a cookie dough is formed (the dough will start coming away from the bowl which means it is ready!)
- Divide the dough into cookie balls, I weighed the dough out to make each cookie 110g-120g each!
- Place them on a lined baking tray, or into a container lined with baking paper. Freeze for one hour or you can freeze overnight for chunkier cookies!
- While your dough is chilling, pre-heat your oven to gas mark 5/190c/170c Fan.
- Once chilled and your oven is pre-heated, place the cookie balls onto lined baking trays, leaving space (at least 2") between them to spread slightly. I fit 6 cookies onto my tray but you could bake your cookies in batches!
- Bake for 14 minutes, remove from the oven and push in some extra chocolates on top, leave the cookies to cool on the baking tray completely before moving. Your cookies will continue to cook once removed from the oven which makes the best gooey, soft and chewy cookies!
- Once cooled, eat one of those delicious cookies (if you was able to resist from eating one straight out of the oven!)