• Preheat oven to 160°C Fan Bake.
• Cream butter, brown sugar, condensed milk, miso and vanilla in the bowl of a stand mixer with the paddle attachment or with a hand whisk until light and fluffy.
• Add in the flour and mix until just combined.
• Then stir in ¾ of the chopped Caramilk.
• Divide the dough into 12, roll into balls, flatten slightly and place on a lined baking tray, allowing for a minimum of 3 cm between each.*
• Top the cookies with the extra Caramilk pieces, pushing in gently and then place in the oven and bake for 15 - 17 minutes, or until golden around the edges.

  Allow to cool on the tray for 5 minutes, before transferring to a cooling rack.

Topping

• Microwave Caramilk in a microwave-safe dish in 30-second increments, until just melted, mixing in between.
• Transfer melted chocolate into a piping bag and pipe a drizzle across the top of the cookies. Alternatively, use a spoon to drizzle the chocolate over the cookies for the same effect.
• Enjoy immediately or keep in an airtight container for up to a week.