Penguin Oreos

So you may or may not know that I have a slight obsession with Penguins 🐧

Okay so that may be a slight understatement…you know it’s bad when your team at work buy you a penguin encounter and penguin jewellery for your birthday – best gifts EVER by the way!

So when I saw this idea on Pinterest I just could not resist. The only thing is they are way too cute to eat!

Fun and easy to make and a perfect recipe for the children to get involved. A delicious treat on their own or use them to decorate your favourite cupcake recipe. I made them for my Oreo Peanut Butter Cupcakes, check out the recipe here.

You will need…

A pack of Oreos

80g Icing sugar

Orange sugar paste

Dark food colouring

Cocktail sticks

How to assemble…

First start with a plain Oreo

Mix the icing sugar with approx. 4-5 tsps of water until you have a thick but spreadable consistency. Spread the icing on the bottom half of the Oreo in a cashew like shape.

Now take a small piece of the orange sugar paste and flatten it out. Using a knife cut a small triangle shape. Place the triangle in the centre bottom of the Oreo.

Finally dip the end of the cocktail stick into the food colouring (you’ll only need a tiny bit) and add two eyes.

Now isn’t that the cutest sweet treat EVER!

Cadbury’s Mini Egg and White Chocolate Cookies

Soft baked cookies filled with crushed Mini Eggs and chunks of white chocolate.

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Ingredients (makes 12 large cookies)

100g unsalted butter, soft at room temperature
50g granulated sugar
75g light brown sugar
1 medium egg + 1 egg yolk, cold from the fridge
1 teaspoon vanilla extract
150g self-raising flour
2 bags of Cadbury Mini-Eggs (180g), crushed into pieces (I used a wooden spoon to bash them)
100g white chocolate, chopped into chunks

Method

Preheat oven to 180°C. Line two baking trays with greaseproof paper.

In a medium bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract, crack in the eggs and mix together (don’t worry if the mixture has split, this is normal!).

Add the flour, chopped white chocolate & 100g of the crushed Mini Eggs and fold everything together until all ingredients are combined and a sticky dough has formed. Cover the bowl with clingfilm and place in the fridge for at least an hour/up to 3 days (the longer the better as your cookies will become super soft and chewy).

Once chilled, take approx. 1 tablespoon of cookie dough, roll it into a ball and place it onto the baking tray (do not flatten it out as the cookies will expand in the oven). Repeat this for all 12 cookies, leaving roughly 2 inches between each one. Press the remaining Mini Egg pieces into the tops of each cookie balls.

Bake in the oven for 11 minutes until the edges are a light golden brown but the middle still looks pale and underdone. Remove from the oven and leave to completely cool (the cookies will continue to cook as they cool so it’s important not to overbake them in the oven).

Mini Egg Easter Nest Cookie Cups

Soft baked cookie cups with a surprise Mini Egg centre, topped with a chocolate nest. Not only do they look super cute but they also taste delicious and are easy peasy to make.

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Ingredients (makes 8 Easter cups)

For the cookie cups
125g unsalted butter (at room temp)
75g light brown sugar
50g caster sugar
150g self-raising flour
1 teaspoon vanilla extract
1 large egg (cold from the fridge)
12 Mini Eggs

For the Easter Nests
200g milk chocolate
3 large Shredded Wheat biscuits
1-2 bags Mini Eggs

Method

Make your cookie dough by first creaming together the butter and two sugars until light and fluffy. Now add the vanilla extract, crack in the egg and mix. Fold in the flour fold until the mixture has formed a wet dough. Cover with cling film and chill in the fridge for a minimum of 1 hour (leave over night for best results).

Whilst your cookie dough is chilling, make your Easter Nests by melting 180g of the chocolate in the microwave in 10 second blasts. Once melted, crush in the Shredded Wheat and stir until covered in the chocolate. Take a large teaspoon of mixture and put it in a small cupcake case, use the back of the teaspoon to make a little indent in the middle and fill with 3 Mini Eggs. Repeat this for all 8 nests. Chill the nests in the fridge for at least an hour.

Once your cookie dough has been chilled, remove from the fridge and leave to rest for 5 minutes. Meanwhile, preheat the oven to 180°C and line a 12 hole muffin tray with 8 cupcake cases.

Take approx. 1 tbsp of dough and flatten in the palm of your hand. Now place a Mini Egg in the middle and wrap the dough around the egg until completely concealed, now place it in a cupcake case. Repeat this for all 8 cookie cups. Bake in the oven for 13-15 minutes. Keep checking on them, you want the edges to be slightly browned and the middle cooked through but still pale in colour. Remove from the oven and leave to cool.

Once your cookie cups are completely cool and your Easter nests are set remove the nests from the fridge and peel of the paper cases. Finally, melt the remaining 20g milk chocolate in the microwave and use this as ‘glue’ to stick your nests on top of the cookie cups.

Cadbury’s Creme Egg Cookies

Chocolate chunk cookie cups with a surprise Cadbury’s Creme Egg centre. A fun to make and delicious Easter bake for all those Creme Egg fans out there.

Ingredients (makes 12 cookie cups)

125g unsalted butter (at room temp)
75g light brown sugar
50g caster sugar
150g self-raising flour
1 teapsoon vanilla extract
1 large egg (cold from the fridge)
200g milk chocolate chunks
12 Mini Creme Eggs

Method

In a bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract and crack in the egg and mix.

Add the flour and chocolate chunks and fold until the mixture is combined and has formed a wet dough. Cover with cling film and chill in the fridge for a minimum of 1 hour (leave over night for best results).

Once chilled, remove from the fridge and leave to rest for 5 minutes. Meanwhile, preheat the oven to 180°C and line a 12 hole muffin tray with cupcake cases.

Take approx. 1 tbsp of dough and flatten in the palm of your hand. Now place a creme egg in the middle and wrap the dough around the egg until completely concealed, now place it in a cupcake case. Repeat this for all 12 cookie cups.

Bake in the oven for 10-12 minutes. Keep checking on them, you want the edges to be slightly browned and the middle cooked through but still pale in colour.

Remove from the oven and leave to completely cool before removing the paper cases.

Ultimate Chocolate Chunk Cookies

Chewy, soft baked cookies with chocolate chunks. A simple recipe perfect for everyday baking and occasions.

For years I have been trying to develop a cookie recipe with the distinct flavour and chewy texture of Millies Cookies. But I think with this recipe I must of just cracked it! Using a mix of brown and white sugar helps to lock in moisture, chilling the dough (for as long as you can resist) will improve the flavour, and baking them until the edges are just brown and the middle underbaked will give you that perfect chewy texture.

Chocolate chunk cookies
Chocolate chunk cookies in a baking tin
Chocolate chunk cookies
Unbaked cookie dough

Ingredients (makes 12 cookies)

125g unsalted butter, soft at room temperature
75g light brown sugar
50g caster sugar
150g self-raising flour
1 teaspoon vanilla extract
1 medium egg, cold from the fridge
200g chocolate chunks/chips (milk, dark, white or a mix of all three)

Method

In a medium bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract, crack in the egg and mix together.

Add the flour and chocolate chunks, and fold together until the mixture forms a dough. Cover the bowl with clingfilm and place in the fridge for at least an hour, or leave overnight for best results.

Remove the cookie dough from the fridge. Preheat the oven to 180°C and line a large baking tray with greaseproof paper. You may have to use two trays depending on the size.

Take a heaped tablespoon of dough, roll it into a ball and place it on the baking tray. Do not flatten as they will spread out in the oven. Repeat this for all 12 cookies, leaving roughly 2 inches between each one.

Bake in the oven for 12-14 minutes. Even if the cookies look very soft, pale and underbaked, still take them out as they will continue to bake as they cool down.