Cookies

NYC Cookies

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:

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).

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.

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, allow them to cool to the stage where you can pick them up at least. They are best enjoyed warm or at least reheated!

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.

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.

Oreo No-Bake Cheesecake

by bakingwithelliott Leave a Comment

If you are looking for a sweet treat that doesn’t require baking, I’ve got your back. Today I’m sharing my recipe for a Oreo no-bake cheesecake.

As mentioned above, the cheesecake is no-bake, which obviously means you don’t need any sort of heat source. This can be made the night before you need it, that way them you’re not waiting around for the cheesecake to firm up… Which is a win-win in my eyes.

To stabilise the cheesecake you need something to thicken the mixture up, that’s where I used whipped cream. It helps to stabilise the cheesecake filling and also lighten it up, mostly so its not so heavy – you may find that some cheesecakes use gelatine, which just doesn’t taste right to me.

This cheesecake is heavily flavoured with Oreo, so if that’s not your favourite flavour, this cheesecake isn’t for you. If you’re looking for a different flavours, check out my other no-bake cheesecakes, starting with Neapolitan cheesecake, Mini Egg cheesecake, Reese’s peanut butter cheesecake, salted caramel cheesecake and trifle cheesecake.

Anyway, let’s get started, shall we?

Ingredients:

Base:

125g Original Oreo’s.

35g Butter, melted.

Filling:

300g Soft cheese.

50g Icing sugar.

50-75g Original Oreo crumbs.

150ml Double cream.

Decoration:

150ml Double cream.

25g Icing sugar.

1/2 tsp Vanilla extract.

Whole original Oreo’s (as many as you’d like to use).

Original Oreo crumbs (1-2 Oreo biscuits crushed).

Methods:

Before you get started on cheesecake, you’ll want to do some prep. Start by weighing up your ingredients, get your 6 inch cake tin and get any equipment such as a stand mixer and a food processor.

To start, you’ll want to make the base. Grab a food processor and place the Oreo biscuits into it, the pulse them down until they are a fine crumb. This should only take seconds using a food processor.

You can then go ahead and add in the butter, then pulse until the butter has been incorporated and has taken on the consistency of wet soil.

Grab your cake tin and pour the biscuit mixture into it and compress it down using the back of a spoon or a small cup measurement (whatever works well for you). Once the base is done, place in the fridge until you need it later on.

To make the cheesecake filling, grab yourself a mixing bowl and place the soft cheese, icing sugar and Oreo crumbs. Then take your whisk and beat by hand until all the ingredients are well combined – you should notice that the mixture is a grey-ish colour.

Now add in the double cream and whisk in until the cream is fully mixed in and the mixture is thicker and holds it shape very well.

Take your base out of the fridge and place the cheesecake mixture into the tin, on top of the base. Level and smooth of the mixture as best you can, I find a small cranked/offset spatula works best but feel free to use whatever you have.

Place it back into the fridge and allow to firm up, I find 8 hours or overnight works best.

Before you intend on serving the cheesecake, you’ll want to make the whipped cream.

Take your double cream, icing sugar and vanilla extract and place into a mixing bowl. Whisk together until all of the ingredients are combined and the cream is thick and can hold its own shape. Transfer into a piping bag fitted with a nozzle of your choice (I chose a medium open star tip).

Pipe rosettes all around the edge of the cheesecake, that’s how I chose to do mine but feel free to finish it however you like.

Once the rosettes are piped on, I added some whole original Oreo biscuits and in-between the Oreo’s, I sprinkle some of the biscuit crumbs and then you’re done.

Feel free to personalise the decoration to suit you better, I kept it simple to be honest.

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.

Cookie Dough Cake

by bakingwithelliott 2 Comments

It’s officially Bakemas 2019! 🎉

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 friends or if you’re hosting a Christmas party!

Today I’ll be showing you how to make my take on a cookie dough cake, this is the perfect cake if you’re not a fan of fruit cake and I’m sure Santa would rather a slice of this cake, just to take a break from mince pies.

If you’re not sure what this cake consists of, I’ll tell you. It starts with two layers of chocolate chip cake cake, which is sandwiched and coated in a simple vanilla buttercream. Finished with edible chocolate chip cookie dough, chocolate chips and a drizzle of Nutella. Is there anything else you’d like?

This cake is super easy to customise, for example, wapping out milk chocolate chips for dark chocolate chips or using chocolate buttercream in place of the vanilla buttercream.

Anyway, let’s get started, shall we?

Ingredients:

Cake:

250g Butter.

250g Granulated sugar.

3 Eggs.

250g Plain flour.

1 tsp Baking powder.

Pinch of salt.

100g Milk chocolate chips

Vanilla Buttercream:

250g Butter.

600g Icing sugar.

1 1/2 tsp Vanilla extract

Edible Cookie Dough :

150g Butter.

100g Light brown sugar.

50g Granulated white sugar.

150g Icing sugar.

1 tsp Vanilla extract.

50ml Milk (I opted for whole milk but use whatever you like).

270g Plain flour.

100g Milk chocolate chips.

Methods:

Before you get started on making the cake, you should do some prep work. Starting by preheating your oven to 180˚/350˚f, weighing up all the ingredients, lining your 2 x 6 inch cake tins (if its needed) and get any equipment you may need ready in advance.

Personally, I start on the edible cookie dough as it’s the step that takes the longest. To start, place the flour on to a baking tray and get it as level as possible. Place into your preheated oven and bake the flour for around 10 minutes (after that, remove it from the oven).

while the flour is in the oven, start on the mixing. Into a mixing bowl, place the butter, granulated sugar and light brown sugar together until they are combined.

Now that the mix is ready, add in the milk and vanilla a little at a time. If the mixture scrambles a little, don’t worry about it.

Then go ahead and add in the icing sugar and mix that in until fully incorporated. Once that is done, give the bowl a quick scraping down.

Once the flour is cooler but still warm, add it into mixing bowl, along with the chocolate chips and ix until a cookie dough has formed, giving the bowl one final scrape down.

For small balls of cookie dough, take one scoop of cookie dough and round it off, then place onto a baking tray and place in the fridge until needed. For larger balls, take two scoops and round them off. I only ended up making small balls as I didn’t have any need for the large ones.

To make a start on the cake, take a mixing bowl and place the butter and sugar into it and beat until the two are fully incorporated. You’ll know when this is as the mixture will be lighter and fluffier in colour and consistency, about 5-7 minutes should do the job.

Next, you can start to add your egg. One at a time, beating well in-between each addition. If the mixture becomes loose in consistency or even a little scrambled, thats okay. It will be corrected at the next stage.

Give the bowl a good scrape down, just to work in any bits that haven’t been from earlier on.

Add in the dry ingredients, passing through a sieve first to remove any lumps that may be in the mix. Add a tablespoon of plain flour to the chocolate chips and coat the chocolate chips in the flour and set them aside for the time being.

Start to mix on a low speed to start, working your way up to a medium-high speed. Just before you stop the mixing, add the chocolate chips into the bowl as the mixer is going, mix just until the chocolate chips are equally distributed.

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

Then you cake take your cake tins and divide the cake batter between them, I eyeballed it but feel free to make it more accurate by weighing up the amounts.

Bake in your preheated oven for 30-35 minutes or until a tester comes out clean. All ovens are different, so use my timings as a guide.

While the cakes are baking, you can make your vanilla buttercream. To start, place the butter in a mixing bowl and beat on a high speed for 5-7 minutes or until the colour and consistency are lighter and fluffier. After that time, give the bowl a good scraping down, then add in your first addition of icing sugar (roughly about half the amount). Start the mixer on a low speed, working your way up to a high speed, gradually, otherwise you’ll have a heck of a mess to clean up. Repeat with the other half of icing sugar and add in the vanilla extract.

Once thats done, give the bowl a good scraping down just to incorporate any bits that haven’t been fully worked in. Transfer to a smaller bowl and store at room temperature if you’re using that day or in the fridge and use within 5 days.

Don’t forget to let your cakes cool, then go ahead and trim them and brush over with simple syrup.

To finish the cake, layer the cakes together with the vanilla buttercream and give the cake a crumb coat of icing. This is just to lock in those crumbs, then place it in the fridge to firm up for 30-45 minutes.

After that time, give the cake its final layer of buttercream and decorate. I used chocolate chips around the bottom edge of the cake, to take away some of the bare feeling and on top, I place enough cookie dough balls to cover the top. Finally, I drizzle over some Nutella. Place the cake back in the fridge for 30-60 minutes, then enjoy.

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.

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.

Mince Pie Cookies

by bakingwithelliott Leave a Comment

It’s officially Bakemas 2019! 🎉

Today’s recipe is for the first batch of cookies during bakemas this year, here is the recipe for a batch of mince pie cookies… They are a festive take on a cookie but just as welcome.

If you like mince pies, these cookies are going to be perfect for you. These would also be ideal at a Christmas party or get together. So, these cookies are studded with raisins and sultanas, filled with mincemeat and topped with a quarter of mince pie on-top and finished with a dusting of icing sugar.

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 Ground mixed spice.

50g Raisins.

50g Sultanas.

Mincemeat (a small jar will be more than enough).

Mince pies, cut into quarters.

Icing sugar, to dust.

Method:

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

You can then add in the egg and vanilla and beat until they have 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, ground mixed spice, raisins and sultanas 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 place some of the mincemeat and secure that in place with the other ball of cookie dough, roll together and place onto your lined baking tray.

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 place a quarter of mince pie on top of each cookie, the transfer to a cooling rack to cool fully. When you intend on serving them, dust them with a light coat of icing sugar.

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.

Red Velvet Cookies

by bakingwithelliott Leave a Comment

Happy Halloween!

Today I have a batch of red velvet cookies, which can be made and finished in under an hour… Perfect if you’re having a Halloween party or have trick or treaters knocking the door.

Halloween is something I like but this year and the last haven’t been the best for me to celebrate. Maybe next year I’ll be able to make more Halloween goodies to share with you.

I know these cookies aren’t exactly a Halloween exclusive bake but the bright red colour fits the theme perfectly. They are chocolate and vanilla flavoured with white chocolate chips in the dough and to finish – he perfect combo, right?

Anyway, these cookies are perfect all year round and not just for Halloween. So why don’t you join me as I show you how to make a batch of these cookies?

Let’s get started, shall we?

Ingredients:

75g Butter.

75g Light brown sugar.

75g Granulated sugar.

1 Egg.

1 tsp Vanilla extract.

150g Plain flour.

25g Cocoa powder.

½ tsp Baking powder.

Pinch of salt.

Red food colouring (gel or paste).

100g White chocolate chips.

Method:

Before you get into making these cookies, you’ll want to do some prep work. Preheat your oven to 180˚c/350˚f, line your baking trays with greaseproof paper/parchment, weigh up all your ingredients and prepare any other equipment you may be using.

To start making the cookies, you’ll want to take your mixing bowl (I’m using my stand mixer but feel free to use a hand mixer and a mixing bowl) and place the butter, light brown sugar and granulated sugar into it. Beat them all together over medium-high speed until they are all well combined.

Once they are all combined, you can then stop the mixer and give the bowl a good scraping down. This is just to incorporate any bits that may not have been worked in from earlier on.

Add in your egg and mix on a medium-high speed, as the egg incorporates you’ll notice that the consistency changes, this is what you want. Add in the vanilla extract and mix until its fully incorporated.

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

Add the plain flour, cocoa powder, baking powder and salt into the bowl, passing through a sieve first to remove any lumps (cocoa powder quite often clumps up and causes lumps). Start the mix on a low-medium speed, working your way up to a medium-high.

Once the dry ingredients have started to incorporate, you can start adding the red food colouring. If the colour doesn’t look too red, it will darken as it develops (this is common with red and black) plus when it bakes, it will darken in colour. I recommend using a concentrated food colouring, nothing too liquidy.

Now all of the dry ingredients and food colouring have been added, you can give the bowl a scrape down then add in the white chocolate chips and fold them in by hand using a silicon spatula, mix until they are fairly distributed.

If your dough is a little sticky, cover the bowl with cling film/plastic wrap and place in the fridge for 30-60 minutes and it should help with making the dough less sticky.

You can then take two scoops of dough per cookie. Rolling the two balls together until they form one, place it onto your lined baking tray and flatten slightly. They will spread so on a standard baking tray I place 6 cookies at a time. Adjust the amount per tray depending on your baking tray size.

Bake the cookies for 12-15 minutes, I normally go with 12-13 minutes but seeing as all ovens are different, it may take more time, depending.

Now that the cookies are baked. Take from the oven and top with a few more chocolate chips, I mean who doesn’t want more chocolate in a cookie?!

Allow them to cool for around 5 minutes on the baking tray, before transferring to a cooling rack, where you can leave them to cool fully.

So, that’s how I would normally make a batch of my red velvet cookies. You get the chocolate and vanilla flavour along with white chocolate – is there anything more you could ask for?

That’s all for this week 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 next week 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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