Delicious Daim Bar Cookies cookies filled with that unmistakable crunch. A quick and satisfying treat, perfect for elevenses, lunchboxes or after school snacks.
There’s just 30 minutes between you and these cookies. That knowledge feels a bit dangerous when I know there’s even more Daim bars in my cupboard.
I first decided to make this recipe when coming up with recipe ideas to use as homemade gifts. Is there any better way to tell someone how much they mean to you, than with baked goods? I think not. What’s a diamond when you can give a Daim Bar Cookie? (Didn’t they used to be Dime bars by the way?)
Anyway, these are everything we want in a cookie, a bit chewy, a bit crunchy and quick to make with no fancy ingredients.
Side note, am I the only one that cannot resist the lure of the food hall part in Ikea? Along with 1000 tea lights and a pot plant it’s a must do RIGHT?!
You’ll love this recipe because:
✅ Deliciously chewy AND crunchy
✅ Ready in 30 minutes
✅ Easy to make a double batch for the freezer
FAQs about these Daim Bar Cookies Recipe
Do I really have to put these in the freezer?
Only if you have time. Don’t worry if you don’t, but this will make them keep their shape and not spread and stay tall and rounded. If you don’t freeze them for an hour they will spread a bit more and need more space, they’ll also need a few minutes less cooking time so they don’t get too crispy.
How should I cut up the Daim Bars?
Here’s my TOP TIP! Cut some up really finely and some up into chunks. I feel like this gives such a delicious mix of chocolate in every bit PLUS crunch.
How do I make my cookies an even size?
To make sure that your cookies are a even size I use an ice cream scoop. It’s my favourite cookie, cupcake and muffin baking trick and kids LOVE using a scoop too.
I don’t have a mixer does it matter?
No, you can mix these up by hand, it will just take a little bit of elbow grease!
Can I freeze these cookies?
Yes, roll them up into their little balls and place on a baking sheet, then freeze uncooked. When they are frozen solid you can transfer them to a food container (we do this so they don’t stick together when freezing, you can pull just one frozen one out at a time if you want).
You can then bake straight from frozen as per the normal instructions but a few extra minutes on the cooking time.
Please don’t make me go to Ikea for buy these!
Don’t worry, I found Mini Daim Bag on Amazon.
Fancy more easy baking recipes?
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Originally published 17 Feb 2015 and fully updated 18 Jun 2022.
Daim Bar Cookies
- 150 g Unsalted butter softened
- 75 g Caster sugar
- 75 g Soft light brown sugar
- 1 Egg
- 225 g Self raising flour
- 150 g Daim Bars Half cut up very finely and half cut into chunks
- 1/2 tsp Salt
- 50 g Daim Bars In chunks
- Preheat the oven to 180C.
- Beat the butter and sugars together until creamy.
- Stir in the egg, flour and chopped Daim bars. Mix until it forms a stiff dough.
- Divide into 12 cookies.
- Roll each into a ball, flatten very slightly and place on a plate lined with baking paper. Press the extra Daim pieces into the top and sprinkle with salt.
- Pop the plate in the freezer for at least an hour. (If you have time! Don't worry if you don't, but this will make them keep their shape and not spread and stay tall and rounded.)
- Bring them out of the freezer and sit them on baking sheets with plenty of room between (I don't put more than 6 on a full size baking sheet).
- Bake for about 15 - 18 minutes until they are just golden brown.
- Leave them on the baking tray until they are cool. Don't move them whilst they are warm or they will fall apart.