Chocolate Bar Cookies

Golden on the edges and chewy in the middle, these soft baked Chocolate Bar Cookies are made using Cadbury’s Heroes. Chunks of Double Decker, Fudge, Creme Egg, Dairy Milk, Eclairs, Twirl, Wispa, Crunchie and Dairy Milk Caramel are dotted throughout the cookies. There’s a surprise in every bite!

The cookies are made using my go-to cookie dough recipe. Melted butter, an extra egg yolk and a mix of brown and white sugar are what gives these cookies their chewy texture. Chilling the cookie dough before baking is also super important. Although it can be painful waiting for the dough to chill, this is a step you don’t want to skip. Chilling the dough stops the cookies from spreading out too much when in the oven. We want thick, chewy cookies not thin and crispy pancakes!

Chocolate Bar cookie
Cadbury's chocolate bar cookies
Cadbury's heroes
Chocolate bar cookie dough

Ingredients (makes 12 large chocolate bar cookies)

160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
250g self-raising flour
200g Cadbury’s Heroes

Method

Melt the butter in 20 second blasts in the microwave until it turns to liquid. Add the light brown and caster sugar and mix together. Add the vanilla extract, whole egg and egg yolk and mix together. Add the flour and fold together until the mixture forms a dough.

Chop the Cadbury’s Heroes into small chunks. Add to the cookie dough and fold together. Cover the bowl with clingfilm and put in the fridge to chill for a minimum of 4 hours, or overnight for best results.

Preheat oven to 180°C and line two baking trays with grease proof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Take two heaped tablespoons of cookie dough and use your hands to it into a ball. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 10cm between each cookie so they have enough room to spread out. You may have to bake the cookies in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.

Vampire Cookies

If you’re having a Halloween party this year or fancy baking something fun with the kids, these vampire cookies are the perfect recipe for you.

Soft baked chocolate chip cookie ‘mouth’, sandwiched together with red icing ‘blood’, marshmallow ‘teeth’ and white chocolate button ‘fangs’. Even Dracula himself will want to sink his teeth into this bake!

Vampire cookies

Ingredients (makes 12-14 cookies)

For the cookies:
160g unsalted butter
100g caster sugar
200g light brown sugar
1 teaspoon vanilla extract
1 medium egg
1 egg yolk
250g self-raising flour
100g milk chocolate chips

For the decoration:
White mini-marshmallows
Small bag Milkybar buttons
Red icing (made from icing sugar, water and red food colouring)

Method

Preheat oven to 170°C and line two baking trays with grease proof paper.

Melt the butter in 20 second blasts in the microwave until it turns to liquid. Now mix the melted butter with the two sugars.

Add in the vanilla extract, egg and egg yolk and mix together.

Fold in the flour until the mixture comes together to form a dough. Now fold in the chocolate chips.

Take a heaped tablespoon of cookie dough and drop the mixture onto the prepared baking tray. Do not flatten the dough. Repeat this step, leaving about 8cm between each cookie, until all the cookie dough has been used up*.

Bake the cake in the centre of the oven for 12-14 minutes, until the cookies are lightly browned on the edges (the middle will still be soft). Cool for 1-2 minutes on the baking tray, then transfer to a cooling rack.

*You may have to bake in batches depending on the size of your oven and baking trays. I  had four cookies on each baking tray to allow enough room for them to spread out when baking. 

Now assemble the vampire cookies.

First create the ‘fangs’ by chopping a chocolate button into thirds. Discard (or eat) the centre third, leaving the two outside thirds as your pointy ‘fangs’.

Cut a cookie in two halves.

Bottom half: Spread red icing all over one of the cookie halves and place marshmallows around the edge of the cookie for the ‘teeth’. For additional support, place marshmallows behind the teeth.

Vampire cookies step 1

Top half: Line the edge of the other half with red icing.

Vampire cookies step 2

Now place the top half on top of the bottom half.

Step 3

Insert the chocolate ‘fangs’ into the line of marshmallows (I left about 4 marshmallows between each one). If you have trouble getting them to stick, dip the edge in the icing and replace.

Step 4

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.