Cream together your softened butter with both the caster and light brown sugar until fluffy and combined. I use my electric hand mixer for these.

Add in your egg and vanilla extract, mix until combined.

Add in your gluten free flour and bicarbonate of soda. Mix well so there are no pockets of flour.

Add your milk chocolate chips and mix in so that they’re well distributed.

Finally add in your Cadbury caramel nibbles and mix once more.

Roll your mixture into balls. Mine weigh around 110g each. Roll them really roughly so they are not smooth balls, its nice for them to have rough edges and ensure theres plenty of caramel nibbles showing as they'll look super awesome when they're baked if so!

Chill your dough balls for around 40 minutes in the freezer ideally (or longer in the fridge).

Whilst they are chilling, preheat your oven to 180C Fan / 200C. Place 1-2 large prepared (non stick baking paper) baking trays in the oven to heat up too.

When the cookie balls are chilled enough, open your oven and place 4 balls spaced apart on your tray (they spread so no more than 4). Place in the oven for about 11-12 minutes. The cookies will still be a little gooey and have a slight hump in the middle when done. You want the hump - you don't want them to be really flat!!

Allow to completely cool for a good 15 minutes on the tray before moving them to a cooling rack to finish cooling. Then you can tuck in! Enjoy!