Cookies

Kinder Bueno Cookies

Can you ever go wrong with cookies? I think not.

That’s why today I’m sharing my recipe for a batch of kinder bueno cookies – if you like the chocolate on its own usually, then you’ll love these cookies.

I’ve taken the classic cookie and made a batch of kinder bueno cookies… If I haven’t convinced you already, I’ll tell you what’s within the cookies to make you want these even more!

Starting with the classic cookie dough, studded with a mixture of milk chocolate chips, white chocolate chips and roughly chopped toasted hazelnuts. Filled with a white chocolate hazelnut spread filling and finished with pieces of kinder bueno, chocolate chips and more toasted hazelnuts – sounds good, right?

If you or someone you know like kinder bueno, these cookies are a must make! They are fun, quick and easy – what more could you ask for?

Anyway, let’s get started, shall we?

Ingredients:

150g butter.

150g light brown sugar.

150g granulated sugar.

2 eggs.

1 tsp vanilla extract.

350g plain flour.

1 tsp baking powder.

1/2 salt.

100g milk chocolate chips.

100g white chocolate chips.

100g hazelnuts, roasted and roughly chopped.

White chocolate hazelnut spread.

Kinder bueno (I used milk and white but feel free to use whichever flavour you like).

Milk chocolate chips.

White chocolate chips.

Roasted hazelnuts.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, lining your baking trays with parchment paper and getting any equipment you may need, such as a mixer and mixing bowl. Don’t forget to preheat your oven to 180˚/350˚f.

To start on the recipe, take the mixing bowl and place in the butter, granulated sugar and light brown sugar. Beat them all together until they are well combined.

Add in your eggs, one at a time, beating well in-between each addition. Then you can add in your vanilla extract, just mixing until it’s combined.

Give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Grab the dry ingredients and place them into mixture but first pass them through a sieve, just to remove any lumps that may be in the mixture. You can also add in the chocolate chips and hazelnuts – combine everything together until a cookie dough has formed. Try your best not to over-mix the cookie dough, otherwise the cookies will have a tough texture.

For each cookie, take two scoops of dough and flatten them both slightly. Fill the centre of one of them with a generous amount of the white chocolate hazelnut spread and place the second half of dough, enclosing the filling inside the dough. Roll into a rounded shape and flatten slightly, then place onto a baking tray with space to allow spreading.

You can then place your cookies into the oven and bake for 12-14 minutes or until they have spread and the edges are a slightly more golden brown colour.

Straight from the oven, you’ll want to finish off the decorating process. Take your pieces of kinder bueno and place them into the centre of the cookie, then around the edge add milk and white chocolate chips, not forgetting the toasted hazelnuts.

Allow to cool and firm up a little, then enjoy slightly warm or cold – either way works well!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Cadbury creme egg cookies

by bakingwithelliott Leave a Comment

Easter is just a matter of weeks away, so why not get started on practising those easter treats to share with your friends and/or family?

Today I’m showing you how to make a batch of chunky Cadbury creme egg cookies – these are honestly next level. This recipe is also a great way to use up those creme eggs you have sitting there… Don’t even try telling me that you haven’t been eating them since January this year, I know you’re telling fibs!

The way I have formulated the recipe, you should have around 1 1/2 creme eggs in each cookie, which is perfect. You have half on top and the rest in the cookie – what’s not to like?

Anyway, these cookies are chunky and perfectly baked to ensure you get that perfectly baked texture, studded with milk chocolate chips and chopped creme egg then finished with half a creme egg and drizzled with Cadbury milk chocolate spread. Sound like something you’d like? Get your ingredients ready and dive into this recipe.

Anyway, let’s get started, shall we?

Ingredients:

175g butter.

125g granulated sugar.

225g light brown sugar.

2 eggs.

1 tsp vanilla extract.

400g plain flour.

1 tsp baking powder.

pinch of salt.

250-300g milk chocolate chips.

2-3 creme eggs, roughly chopped.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients, line your baking trays with parchment paper and get ay equipment you may need, such as a stand mixer (with a beater attachment), spatula and ice cream/cookie scoop.

To get started on the cookie dough, take a mixing bowl and place in the butter, granulated sugar and light brown sugar. Then beat them all together until they are well combined. – the mixture should be lighter and fluffier.

Once you’ve achieved that consistency, you can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Then add the eggs, one at a time, beating well in-between each addition – you will notice the consistency change as you add the eggs in, this is completely normal and you shouldn’t worry about it too much, unless the mixture has scrambled (which it shouldn’t do).

Don’t forget to add in your vanilla.

Then go ahead and give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.

Now add in the plain flour, baking powder and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. You can then add in the chocolate chips and roughly chopped cream eggs.

Go ahead and start mixing everything together over a low speed to start with (unless you want dry ingredients and chocolate chips all over the kitchen) and work your way up to a medium-high speed, only mix until a clear dough has formed. Try your best not over mix the dough, as it will ruin the texture of the cookies.

As the dough doesn’t need chilling, you can process it straight away. Take your scoop and scoop up a generous amount of the cookie dough, ensuring its’s level with the scoop – then roll it in your hands until its smooth, then round it off using a circular cookie cutter and place onto your lined baking tray. Repeat this process until you have no dough left.

When you place the cookies onto the baking trays, allow them to have space around them as they do grow and expand while baking and you ideally don’t want them to batch together.

Once you have your trays filled, you can go ahead and place them into your preheated oven and bake for 18-22 minutes. I recommend checking them at 18 minutes but they may need more time.

Although it may be tempting to eat these straight from the oven, you’ll want to partially finish the cookies off. Simply place half a creme egg on top in the centre and allow them to cool to the stage where you can pick them up at least. They are best enjoyed warm or at least reheated!

Once fully (or almost full) cooled down, you can finish the cookies off with a drizzle of Cadburys milk chocolate spread and then enjoy them.

NYC Cookies

by bakingwithelliott Leave a Comment

I’m finally sharing my take on a batch of these chunky chocolate chip cookies, a baked good that I mostly relate to…

These aren’t your grandmas cookies, they’re much better than that. They’re much thicker, packed with chocolate chips and have the most perfect gooey centre (with a crisp outer) – the only way cookies should be, in my personal opinion.

I have seen this style of cookie grow in popularity over the past 18 months, out with the more ‘standard’ cookie and in with the thicker and chunkier cookie – which I’m all for!

Let’s be honest, cookies are always a good idea, right? I wasn’t sure whether to call these NYC cookies, chunky cookies or bakery style cookies but whatever you call them, they’re delicious!

Anyway, let’s get started, shall we?

Ingredients:

175g butter.

125g granulated sugar.

225g light brown sugar.

2 eggs.

1 tsp vanilla extract.

400g plain flour.

1 tsp baking powder.

pinch of salt.

250-300g milk chocolate chips.

Method:

Once you’ve achieved that consistency, you can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Then go ahead and give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.

Now add in the plain flour, baking powder and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. You can then add in the chocolate chips.

When you place the cookies onto the baking trays, allow them to have space around them as they do grow and expand while baking and you ideally don’t want them to batch together.

Once you have your trays filled, you can go ahead and place them into your preheated oven and bake for 18-22 minutes. I recommend checking them at 18 minutes but they may need more time.

Although it may be tempting to eat these straight from the oven, allow them to cool to the stage where you can pick them up at least. They are best enjoyed warm or at least reheated!

Giant Kinder Cookie

by bakingwithelliott Leave a Comment

It’s the end of bakemas 2020!

If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.

Well, hasn’t the time flew by this year – this is the final blog post and instalment of bakemas 2020!

Merry Christmas to you all!!

Today I’m showing you how to make a giant Kinder cookie – this message cookie is the perfect treat to make as it’s quick, easy and takes next to no time at all.

A rich giant cookie, studded with all the chocolate you need and topped with a sweet buttercream message – what more could you ask for?

As you’re probably aware, my piping isn’t the best but you can still see and spell out what’s said.

Anyway, let’s get started, shall we?

Ingredients:

175g Butter.

100g Granulated sugar.

100g Light brown sugar.

2 Eggs.

1 tsp Vanilla extract.

260g Plain flour.

30g Cocoa powder.

1 tsp Baking powder.

250g Fillings (I went with milk and dark chocolate chips along with

Decoration:

Buttercream:

125g Butter.

250g Icing sugar.

10g cocoa powder.

You can use whatever you like but I went with a selection of Kinder chocolates including Kinder bueno, bars and hippos.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up al the ingredients, greasing a shallow sided 10 inch cake tin, preheat your oven to 180˚c/350˚f and get any equipment you may need, such as a stand mixer and spatula.

Start by grabbing a large mixing bowl and placing in the butter, granulated sugar and light brown sugar. Beat them all together until hey are lighter and fluffier in colour and consistency – this usually takes around 5-7 minutes.

Give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.

Add in the eggs and vanilla and beat over a medium speed until they are fully incorporated – if the mixture looks a little scrambled, don’t worry.

You can then go ahead and give the bowl another good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.

Into a sieve, add the plain flour, baking powder and cocoa powder. – sift them into the bowl, directly over the mixture. Add in the fillings of choice and fold everything together, mixing just until everything is incorporated – folding in by hand should prevent you from over mixing then dough (which would make it tough and unpleasant to eat).

Take your greased shallow sided cake tin and place all of the dough into it – although it looks a lot, it’ll all fit in there just nicely.

Place into your preheated oven and bake for 30-35 minutes (or until a the cookie has poofed up just nicely and a tester when inserted into the centre comes out clean).

While the cookie is in the oven, make the buttercream – this is really easy.

Into a bowl, place then butter and beat it until its light and fluffy, then add in half the icing sugar and mix well, repeating with the other half of icing sugar. Once all of the icing sugar has been added, ad din the vanilla extract and mix to combine.

Split the buttercream into 2 bowls, roughly 2/3 into one bowl and 1/3 into another. In the 2/3 bowl, add some cocoa powder and a little milk and mix it in until you have a chocolate buttercream, then place into a piping bag with a nozzle fitted, I went with a small star piping nozzle and for the vanilla buttercream, place that into a piping bag with a small nozzle – this is for writing on top of the writing, to make it stand out.

Set the buttercream aside until needed later on – now is the ideal time to get the chocolates ready.

When everything is ready, you can finish the cookie off.

You can decorate and customise it to suit you but I went with a sight Christmas theme. I used the chocolate buttercream to write my message which says ‘Merry Christmas’ then on top of the chocolate writing, I use the vanilla buttercream and top the chocolate message with the exact same message as below – this just adds a little pop to the finished results.

With the remaining chocolate buttercream, I use it to pipe a border around the edge of the cookie. To the border, you can add a as much kinder bueno and kinder bars as you’d like, followed by some chocolate sprinkle to add a little colour and texture.

Then with the remaining space, I just add a few kinder hippos (secured down with a small amount of buttercream) – then you’re done. Quick and easy – trust me!

Fruit Cake Cookies

by bakingwithelliott Leave a Comment

It’s bakemas 2020!

Kicking today off with a super simple and straight forward recipe for a batch of fruit cake cookies!

Christmas wouldn’t quite be the same without cookies… Maybe it’s just me but who wouldn’t like cookies at Christmas? These cookies are a little different as they are spiced with baking spices and studded with dried fruit to attempt to recreate a fruit cake in cookie form.

I like these cookies as they have a crispy or more chewy edge and a softer centre, which is how cookies should be – no debate about it!

I love the use fruit and spices in this recipe, it makes the cookies feel slightly more festive, like you know Christmas is just around the corner. If you want to make these ahead of time, you can.

You can make the dough ahead of time by about 2-3 days – this gives the dough time to mature and develop (allowing a stronger flavour to develop) or if you want to make and bake the cookies off, you can then wrap the baked cookies in clingfilm or a container and freeze until you need them (cookies and cookie dough freeze very well).

Anyway, let’s get started, shall we?

Ingredients:

75g Butter.

75g Granulated sugar.

75g Light brown sugar.

1 Egg.

1/2 tsp Vanilla extract.

175g Plain flour.

1/2 tsp Baking powder.

1 tsp Ground cinnamon.

1/2 tsp Ground ginger.

Dash of ground nutmeg, ground all spice, ground mixed spice and ground cloves.

Pinch of salt.

100g Mixed dried fruit.

Additional fruit and glacé cherry halves for the decoration.

Method:

Before you get start on the recipe, you’ll want to do some prep work. Weigh up all of the ingredients, line a baking tray with parchment paper and grab any equipment you may need such a hand mixer (and bowl) or a stand mixer and spatula. Preheat your oven to 180˚c/350˚f.

Take a mixing bowl and place in the butter, granulated sugar and light brown sugar and beat them all together until they are lighter and fluffier in colour and consistency.

Don’t forget to give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Then you can add in the egg and vanilla extract and mix until they have been fully incorporated. You will notice the mixture changes very quickly in consistency and this is because of the amount of moisture you’ve added, if it looks a little scrambled, don’t worry.

Take a sieve and pass through the flour, salt, baking powder and ground spices. This is just to remove any lumps that may be in the dry mix as sometimes dry ingredients can be prolific for clumping together.

The next step is to take the bowl and give it all a good scraping down, just to incorporate any bits that may not have been fully worked in. Then you can transfer the cookie dough into a small bowl cover with clingfilm and place into the fridge to firm up and enhance the flavours (you can use the dough straight away if you’d like to).

Grab your bowl of cookie dough, a cookie scoop and your lined baking tray. Start to scoop up your dough for the cookie, I personally use 2 scoops of dough per cookie (this gives the perfect size cookie). Round the two scoops of dough together into a smooth ball, then place on the baking tray, allowing space around each ball of dough as they spread while baking.

Once you have a tray of cookie dough, you can then place it into the oven and bake for 10-12 minutes or until they have spread out and have become golden brown with a slightly darker brown edge.

Remove from the oven and finish the cookies off. Take half a glacé cherry and top each cookie with a half and use a few raisins/currants/sultanas.

Allow to cool and enjoy with a glass of milk.

Oreo Cookie Bars

by bakingwithelliott Leave a Comment

Fancy a change from standard cookies? I feel you and have the solution. Today I’m sharing my recipe for a batch of Oreo cookie bars, all the best parts of a cookie but in a bar shape.

This traybake is honestly one of the simplest things you can me, it gives you the same feeling of a cookie but chunkier and more fudgey in the centre, you know like the perfect cookie? These bars give you all of that and then some.

I added Oreo’s to the cookie dough as well as on top, mostly for decorative purposes but also because you can’t beat the oreo flavour. There is milk chocolate chips in the recipe but you could substitute these for either milk or white chips, they are just added for texture and creaminess away from the Oreo.

If you’re in a rush and need something for a bake sale or have someone coming over, this is the perfect recipe to try – trust me. I have been there and I’ve done that… People look confused when you first offer them a square but they’re soon having another one!

Anyway, let’s get started, shall we?

Ingredients:

175g Butter, at room temperature.

175g Granulated sugar.

175g Light brown sugar.

2 Eggs.

1 tsp Vanilla extract.

350g Plain flour.

1 tsp Baking powder.

A pinch of Salt.

50g Milk chocolate chips.

100g Oreo’s, roughly chopped.

Method:

Before you get into making the cookie bars, you’ll want to do some prep. I like starting but weighing up all of my ingredients, lining a 8 inch square cake tin with parchment paper and grab a mixer and spatula. Don’t forget to preheat your oven to 180˚c/350˚f.

To start on the cookie dough, grab your mixing bowl and place the butter, granulated sugar and light brown sugar into the bowl and beat for a couple of minutes or until lighter and fluffier in colour and consistency.

Once that’s been achieved, you can give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.

Then you can add in the eggs and vanilla, one at a time, beating well in between each addition. You may notice that the consistency changes once all of the wet ingredients have been added and thats normal – don’t worry about it.

You’ll now want to give the bowl a good scraping down, again to incorporate any bits that haven’t been fully incorporated.

Next, you can add in the plain flour, baking powder and salt, passing them through a sieve first. This is just to make the dough as smooth as possible, removing any clumps that may occur in the dry ingredients.

It’s also the idea time to add in the Oreo’s and chocolate chips. You can always incorporate everything using a spatula but I find using my stand mixer works o break down and fairly distribute everything in the dough – the choice is all yours.

Once you have batter formed, give the bowl a good scraping down to incorporate any bits that haven’t been fully incorporated.

Then you can transfer it into your line 8 inch cake tin, spreading it out to get it as level as you can – this is to help with the bake consistency.

Just before you put it into the oven, place over some roughly chopped Oreo’s and chocolate chips, then place into your preheated oven and bake for 15-20 minutes or until they have turned a consistent golden brown colour.

If you can resist, trynnot to cut these util they are fully cooled down. To make them fudgier and easier slice, once cooled down, place into th fridge for 6-8 hours or overnight. Trust me, that really helps to enhance the flavour and texture.

Black Forest Cookies

by bakingwithelliott Leave a Comment

If you like Black Forest, these cookies will hit the sweet spot just right.

For the past few years over on my blog and YouTube channel, you may have noticed I’ve shared a Black Forest recipe, mostly being cakes but this year I’ve taken it one step further and came up with these cookie.

These cookies start with my basic chocolate cookie studded with white chocolate for the cream element, then it has been filled with a homemade cherry jam. Topped and finished with a cocktail cherry, milk and dark chocolate, what more could you ask for?

If you make these, they make a great addition to the Black Forest gateau. That’s what I have done this year, so you may see a few more black forest themed blog post and videos yeah – but they are worth it, trust me.

Anyway, lets get started, shall we?

Ingredients:

150g Butter.

150g Granulated sugar.

150g Light brown sugar.

2 Eggs.

1 tsp Vanilla extract.

300g Plain flour.

50g Cocoa powder.

1 tsp Baking powder.

100g White chocolate, roughly chopped.

Filling:

Cherry jam (homemade or store bought).

Decoration:

Cocktail cherries/maraschino style cherries.

White chocolate, roughly chopped.

Dark chocolate, roughly chopped.

Methods:

Before you get started on the cookies, you should do a little prep work. I recommend starting by weighing up your ingredients, preheating your oven to 180˚c/350˚f, line a couple of baking trays with some parchment paper and get any equipment you intend on using ready, such as a stand mixer and a silicon spatula.

Grab your stand mixer bowl (or any other large bowl) and place the butter, granulated sugar and light brown sugar and beat them all together until they are lighter and fluffier in colour and consistency.

Once the mixture is lighter and fluffier, give the bowl a good scraping down to incorporate any bits that may not have been fully worked in.

Add in your eggs and vanilla, one at a time, beating well in-between each addition.

Give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in.

Directly over the bowl, sift in the plain flour, baking powder and cocoa powder. I recommend sifting the dry mix as cocoa powder can be prolific for having lump. You can also add the white chocolate in at this stage.

Fold the ingredients in using a silicon spatula, just until the ingredients have been incorporated, the dough should be clear. You can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in.

For each cookie, take two scoops of dough, flattening them slightly. Pipe or scoop a small amount of the cherry jam onto one of the halves and use the other ball of dough to cover the jam and give it a quick roll so its rounded.

Repeat for the remainder of the dough, then place onto a baking lined baking tray. Flatten them slightly and round them off using a big enough cookie cutter and place into a preheated oven and bake 12-15 minutes or until well spread and sightly darker around the edges of the cookies.

Once baked, remove from the oven and finish the cookies off.

For each cookie, I like to use half a cocktail cherry in the centre and a couple of pieces of both dark and white chocolate around the edges.

Leave to cool (if you can resist) and enjoy them on their own or with a glass of milk.

Raspberry & White Chocolate Cookies

by bakingwithelliott Leave a Comment

Today I’ll be showing you how to make these super simple but very tasty raspberry and white chocolate cookies.

If you’re wanting something quick, sweet and easy – this is the recipe for you. You get the classic sweetness from the cookies on its own but with the welcome addition of white chocolate, it just adds a little creaminess to it. The raspberries add the perfect amount of tartness, which is ideal for these cookies – it makes for the perfect balance.

If you’re self isolating and want something sweet, these cookies are for you. If you make the cookie dough and don’t fancy baking them off straight away, scoop up the dough, flatten and round them off then place onto a greaseproof paper line baking tray and freeze them until you want to make them.

I know that with the current situation you may find it hard to get the ingredients but remember, where theres a will, theres a way. Like the brown sugar, I ra out and have been making my own DIY version, it works perfectly – have a quick search before giving up all hope on a recipe.

Anyway, let’s get started, shall we?

Ingredients:

75g Butter.

75g Granulated sugar.

75g Light brown sugar.

1 Egg.

1 tsp Vanilla extract.

175g Plain flour.

1/2 tsp Baking powder.

75g White chocolate (chips or a bar, roughly chopped).

50g Raspberries, frozen.

Additional raspberries and white chocolate for the decoration.

Methods:

Before you get started on the cookies, you’ll want to do some prep work. Start by weighing up all your ingredients, lining your baking tray with greaseproof paper and preheat your oven to 180˚c/350˚. Get any equipment you may need ready, such as a mixing bowl and spatula.

Into your mixing bowl, place your butter, granulated sugar and light brown sugar and beat on a medium-high speed until the mixture is lighter and fluffier in colour and consistency. This normally takes around 4-5 minutes – you’ll notice a difference.

Then you can give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Now you can go ahead and add in the egg and vanilla extract, then incorporate them into the mix over a medium-high speed until they have been fully incorporated. It doesn’t take long for them to work into the mixture, you will notice the consistency has changed and became looser, this is completely normal.

Give the bowl another good scraping down, just to work in any bits that haven’t been fully worked in .

Then you can go ahead and add in the dry ingredients, passing them through a sieve first, just to remove any lumps that may be in the dry mix.

Add in raspberries and white chocolate and give it all a good mix until a cookie dough has formed.

Once your cookie dough has formed, take your cookie scoop and scoop up two balls of dough and roll them into one. Place onto your lined baking tray, then place into the preheated oven and bae for 10-12 minutes (or until they have spread well and they’re golden brown around the edge).

Now they have baked, remove from the oven and top each of them with some more frozen raspberries and white chocolate pieces, then allow to cool fully.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.

Cadbury Mini Egg Cookies

by bakingwithelliott Leave a Comment

Easter is juts a few weeks away, so why not get ahead with your Easter baking and make these Cadbury Mini Egg cookies? These will go down a treat with everybody!

The cookie dough is a simple vanilla one, but when you add in the mini eggs you not only get the chocolate and vanilla combination but you also get a pop of colour from the mini eggs – it’s a win win in my opinion. If you make these cookies, you should get around 12 cookies!

Now,I’m not sure if Cadbury mini eggs are available all over the world but in the UK they are one of the treats that show Easter is near (even if that is in January… Yes, I found mini eggs in January), I use Cadbury mini eggs, mostly because they’re a classic but also the colour doesn’t fade while they are in the oven. Feel free to use whichever mini eggs you can get a hold of.

I just wanted to let people know that this recipe like the next few was recorded before the coronavirus really impacted the UK, so I was able to buy ingredients pretty freely. I didn’t want people to think I wasn’t considering the current situation, stay in and keep safe!

Anyway, let’s get started, shall we?

Ingredients:

75g Butter.

75g Light brown sugar.

75g Granulated sugar.

1 Egg.

1 tsp Vanilla extract.

175g Plain flour.

1/2 tsp baking powder

Pinch of salt.

100-120g Cadbury mini eggs (plus extra to decorate).

Method:

Before you get into making these cookies, I recommend you do some prep work. Start by weighing up all your ingredients, lining a baking tray with parchment paper and preheating your oven to 180˚c/350˚f.

To start, take a large mixing bowl and place the butter, light brown sugar and granulated sugar and beat them together on a medium-high speed until the mixture is lighter and fluffier in colour and consistency.

Once lighter and fluffier, you can go ahead and give the mixing bowl a good scraping down, just to incorporate any bits that may not have been fully worked in while mixing.

Go ahead and add in the egg and vanilla, then mix until they have been fully worked in. You may notice a change in consistency, this is normal, don’t worry.

Now you can go ahead and give the bowl a good scraping down, this is again just to incorporate any bits that may not have been fully worked in while mixing.

Grab your sieve and place it not the mixing bowl and pass the plain flour, baking powder and salt through it. This is just to remove any lumps that may be in the dry mix. You can also go ahead and add the mini eggs into the bowl as well.

Then mix on a medium speed until the dry ingredients have been incorporated and the mini eggs are equally distributed in the cookie dough.

Give the bowl another good scraping down, just to incorporate any bits that may not have been fully worked in.

Take your lined baking tray, a cookie scoop and the cookie dough and start to tray up!

For each cookie, take two scoops of cookie dough and roll them together and place onto the baking tray. This next step is optional but it helps the cookies bake a little more uniform. Grab a large circular cookie cutter and just round off the balls of dough a little.

Once you have a tray full of cookie dough, place into your preheated oven and bake for 10-12 minutes or until golden brown round the edges.

Once the baking time is finished, you can take them from the oven and finish them off with some more mini eggs (because is it possible to have too much chocolate?).

Now that they’re baked, you can allow them to cool on the baking tray or transfer onto a cooling rack, either will be fine. Once cooled, enjoy or you can freeze them, whichever works best for you.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.

Peanut Butter & Chocolate Chip Cookies

by bakingwithelliott Leave a Comment

It’s officially Bakemas 2019! 🎉

Today I’ll be sharing with you a recipe for peanut butter and milk chocolate chip cookies – this is easily a win-win recipe. You have the winning combination of peanut butter and chocolate in a cookie?! Name a better combination, go on, I dare you to!

Although this recipe isn’t overly festive, doesn’t mean it can’t be made during the holiday period. It will make for a much appreciated break away from the over the top Christmas goods.

Anyway, let’s get started, shall we?

Ingredients:

75g Butter.

75g Light brown sugar.

75g Granulated sugar.

25g Peanut butter.

1 Egg.

175g Plain flour.

1/2 tsp Baking powder.

Peanut butter.

100g Milk chocolate chips (plus extra to finish the cookies with).

100g Peanut butter chips (plus extra to finish the cookies with).

Method:

Before you get into making the cookies, you’ll want to do some prep. Weigh up all of your ingredients, preheat the oven to 180˚/350˚f, line your baking trays with greaseproof/parchment and get any equipment you intend to use ready.

Into a large mixing bowl, place the butter, granulated sugar, light brown sugar and peanut butter and then beat them together on a medium-high speed until they are well combined.

You can then add in the egg beat until it has been fully worked in. You’ll notice a change in consistency as they are worked in, this is completely normal.

Add in the plain flour, baking powder, milk chocolate chips and peanut butter chips and mix on a medium speed to start, working your way up to medium-high speed. Mix just until a clear dough forms, being careful not to over-mix the dough, otherwise the cookies will be quite tough.

Give your bowl a good scraping down and incorporate any bits that haven’t been fully worked into the dough earlier on.

Grab yourself a cookie scoop and take 2 scoops of cookie dough per cookie, flattening both balls of dough. Onto 1 half of the cookie dough pipe some peanut butter and secure that in place with the other ball of cookie dough, roll together and place onto your lined baking tray.

Before you place the cookies into the oven to bake, flatten the balls of dough and round them using a cookie cutter (this is to help them bake round).

Place the cookies in the oven to bake for around 12-13 minutes (or until they are golden brown around the edges).

Once baked, remove from the oven and finish with an assortment of chocolate chips and peanut butter chips on top of each cookie, the transfer to a cooling rack to cool fully.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.

Cookies

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