Adding delicious Daim Bars to my classic chewy cookie recipe was never going to be a bad idea! These Chunky Daim Bar Cookies are a super indulgent treat, and a huge hit with the kids.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
I love Daim Bars. We come home with a big bag every time we go to Ikea.
I also love cookies. I’ve actually made millions and millions of cookies over the last few weeks in an attempt at getting my recipe right.
I’ve been aiming for that lovely chewy, crispy at the edges type texture, with a rich, sweet flavour. I actually took photos of my cookies before the perfect batch. So these look a little thicker than I’d like.
But, that’s mostly down to personal preference, and totally just depends on how far your press the balls down, and how much they spread.
There are plenty of tips below to help you make your perfect cookie.
A big part of this is knowing what you are aiming for. Do you like a chewy cookie? Crunchy? Cakey? There are plenty of tips to help you to adjust this recipe to get the cookie of your dreams.
The recipe, however, is totally based on that chewy cookie of my dreams, so feel free to adapt and make changes to suit your tastes.
What are Daim Bars?
Daim’s are a crunchy, almondy caramelly wonder, wrapped in velvety smooth chocolate.
They are amazing, and we should all eat them all of the time.
So, let’s look at how to make Daim bar cookies, eh?
How to Stop Daim Cookies Spreading?
Honestly, the dough that I use for all of my cookie recipes never spreads too much for me. As long as I chill the dough, it just spreads a tiny bit as they bake.
If your Daim Bar Cookies spread a little more than you’d like (or, you know, they fill the pan and join up to a giant Daim Bar Cookies rectangle!) then try chilling them for longer, or adding a tiny bit more flour to stiffen the dough up a bit.
You can also try baking your Daim cookies in thicker rounds. I press mine down to about 3mm because they don’t spread. But, you could bake them thicker.
How Long Should Cookies Bake?
When I make my Daim Bar Cookies recipe I bake them for about 10 minutes at 180 degrees (fan assisted).
But, the bake time very much depends on your oven (they can give vastly different results, even on the same settings, so get to know yours!) and how you like your cookies.
The best thing to do is to take a look at 10 minutes and decide for yourself.
If you like your cookies chewy, the edges should be firm, and golden, but the middle should still be a little soft and underdone. For me, this takes 10 minutes.
If you like a crunchy cookie, the middle should also be firm and golden too, this might take at least 12 minutes.
How to Make Chewy Daim Bar Cookies
As I say, a lot of it is about how long you bake your cookies.
But, I also think adding golden syrup to the recipe makes cookies chewier. Using granulated sugar, instead of finer caster sugar in my recipe for Daim bar cookies also helps you to achieve a great cookie texture.
Making Double Chocolate Daim Bar Cookies
If you want to make double chocolate easy Daim bar cookies simply remove 30g of flour and add 30g of cocoa to the recipe.
Everything You Need to Bake Daim Bar Cookies
Not much!
Daim Bar Cookies are super simple. I use 2 large baking sheets, reusable baking paper, a large mixing bowl, and a wooden spoon. You’ll also need a wire rack to cool the cookies, and an ice cream scoop if you don’t want to get messy. (affiliate links)
Top Tips for Baking Daim Bar Cookies
- Chill your dough for at least an hour
- Line your baking sheets with baking paper to decrease spreading
- If it’s still too sticky to roll into balls with your hands, use an ice cream scoop
- Add a little more flour if it’s super sticky and impossible to work with, but not too much, as too much flour will give you a cakey cookie
- If you want to add Daim Bars to the tops of your Cookies with Daim Bars as well as to the dough, just gently rest them on once your cookies are cooling on the wire rack. They’ll melt into place with the heat from the cookies
- If you prefer thicker cookies (like in my photos) just don’t press the balls down as much
- For chewy Daim Cookies bake for around 10 minutes, removing from the oven when the outsides are set and golden, but the middles still look a little soft and undercooked. They’ll firm up as they cool. I always think that this is a bit like baking a brownie.
- For a crispy cookie, bake for around 12 minutes, until the middle is firm, and the cookie is golden brown throughout.
- Pressing them thinner before baking will also mean that they are crispier
More Recipes with Daim Bars
I love Daim Bars and think that their flavour and texture make them ideal for baking. Here are some more of my favourite Daim Bar recipes.
Daim Bar Cookies
Ingredients
- 150 g Butter or Margarine (Melted)
- 150 g Soft Light Brown Sugar
- 100 g White Granulated Sugar
- 1 Egg
- 2 tablespoons Golden Syrup
- 2 teaspoons Vanilla Extract
- 325 g Flour
- 1.5 teaspoons Bicarbonate of soda
- 300 g Mini Daim Bars (Broken up or crushed, retaining some bigger chunks, or whole mini bars to top)
Instructions
- Line 2 large baking trays with baking paper.
- Whisk together the sugars and melted butter until smooth (I use an electric whisk and this takes around 1 minute, whisk for longer by hand).
- In a small bowl whisk together the egg, golden syrup, and vanilla.
- Pour this egg mixture into the butter and sugar and whisk until even, this takes 1-2 minutes with an electric whisk.
- Sift in the flour and bicarbonate of soda and whisk for 2-3 minutes until the flour has all been incorporated.
- Carefully stir through 2/3s of the Daim Bars, retaining some of the whole and bigger chunks to decorate the tops if desired.
- Cover the bowl and chill the dough in the fridge for at least an hour, or 30 minutes in the freezer.
- Preheat the oven to 180 degrees (fan-assisted).
- Roll the dough into 18 even balls, and place on baking sheets, leaving plenty of space around each ball (I put 6 on each tray, and leave the leftover dough in the bowl in the fridge until I need it).
- Press down into 3mm thick rounds.
- Bake in the oven for 10-12 minutes.
- Remove from the tray and place on a wire rack.
- Gently add some large chunks of Daim to the tops of your cookies.
- Leave to cool completely.
Notes
- I use mini Daim Bars, but you can use big ones if you prefer.
- I crush my Daim Bars in a bowl with the end of a rolling pin.
- If baking in batches cool the tins before adding more dough.
- 10 minutes gives you a chewier cookie, the longer you bake the crunchier they will be.
- Read the post above for more tips on perfecting your cookies.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
