About the bake
Stuck on a decision on which flavour cookie you want? This cookie recipe allows you to make a bit of everything! One basic recipe, then split into 6 bowls and any cookie additions you want! Perfect for sharing. We've chosen to flavour ours with: smarties, oreos, milk chocolate chips, white chocolate and raspberry, double chocolate chips and hazelnuts.
Method
Step 1:
Preheat the oven to 200ºc/Fan 180ºc /Gas Mark 6
Step 2:
Grease and line the base a 25cm round foil tray or cake tin. Make 6 dividers
using strips of card 24cm long and 2 cm wide and wrap them in foil. Fold in
half and place the points in the middle of the cake tin to divide the tin into 6
segments.Step 3:
Cream together the butter and sugars and add the egg and vanilla
Step 4:
Mix in the flour and salt to make a soft dough
Step 5:
Divide the mixture into two equal amounts (about 315g)
Step 6:
Add the cocoa powder to one half and mix to make a chocolate dough
Step 7:
Divide each dough into 3 (About 105g each)
Step 8:
Into one chocolate piece mix the chocolate chips. Press this into one of the foil
segments. The cookie pizza looks best if you alternate vanilla and chocolate
segmentsAlternative Toppings and Flavourings
Vary the toppings to your preference using nuts, zest, dried fruit
or sweets! 5g is a good amount for each segment.Step 9:
Press another chocolate piece into a segment and stud with hazelnuts. Press in
the last chocolate piece and top with the mini Oreos.Step 10:
Take a piece of vanilla dough and mix in the fudge chunks and press into a
segment.Step 11:
Repeat this with another piece of vanilla dough and add smarties
Step 12:
Lastly repeat with the final piece of dough adding white chocolate chips.
Press this into the final segment and sprinkle with the freeze dried raspberriesStep 13:
Check the the dough fills each segment completely so the cookie bakes
evenlyStep 14:
Bake in you preheated oven for 16 - 18 minutes. Allow to cool in the tin as the
cookie will be soft when its hotStorage and Consumption
Allow to cool before turning out of the tin and keep in an airtight container. Eat within 3 days.
Ingredients
For the Cookie
- 125g Butter (unsalted)
- 115g Billington's light muscovado sugar
- 110g Billington's Unrefined Golden Caster Sugar
- 1 Eggs (large)
- 1 tsp Nielsen-Massey Vanilla Extract
- 220g Self Raising Flour
- 1 tsp Salt
- 2 tbsp Cocoa powder
For the Toppings
- 20g White chocolate chips
- 1 tsp Freeze dried raspberries
- 20g Milk chocolate chips
- 10g Plain chocolate chips
- 15g Hazelnuts
- 15g Smarties
- 7 Mini oreos
- 20g Fudge chunks
Utensils
- Aluminium foil
- Card board
- Scissors
- Round flan tin
- Whisk
Nutritional Information
per 55g- 280cal Energy
- 12g Fat
- 6.9g of which Saturates
- 38g Carbohydrates
- 24g of which Sugars
- 3.4g Protein
- 0.64g Salt
Recipe Reviews
Oh my word, these are damn fine cookies. Dangerously easy to make, and even easier to eat.
Took quite a while to make but it turned out amazing👍
The best ever cookie recipe! finally i found one thanks for sharing it xx
Really yummy 😋 and I’m looking forward to make some more in the future(TOMORROW)
It easy and quick to bake but some of the ingredients are hard to find
It’s the best cookie I’ve ever tasted I’ll be looking forward to making more in the future (tomorrow) 😆
Ingredients
For the Cookie
- 125g Butter (unsalted)
- 115g Billington's light muscovado sugar
- 110g Billington's Unrefined Golden Caster Sugar
- 1 Eggs (large)
- 1 tsp Nielsen-Massey Vanilla Extract
- 220g Self Raising Flour
- 1 tsp Salt
- 2 tbsp Cocoa powder
For the Toppings
- 20g White chocolate chips
- 1 tsp Freeze dried raspberries
- 20g Milk chocolate chips
- 10g Plain chocolate chips
- 15g Hazelnuts
- 15g Smarties
- 7 Mini oreos
- 20g Fudge chunks
Utensils
- Aluminium foil
- Card board
- Scissors
- Round flan tin
- Whisk
Nutritional Information
per 55g- 280cal Energy
- 12g Fat
- 6.9g of which Saturates
- 38g Carbohydrates
- 24g of which Sugars
- 3.4g Protein
- 0.64g Salt