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.
Preheat the oven to 200ºc/Fan 180ºc /Gas Mark 6
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
Cream together the butter and sugars and add the egg and vanilla
Light Muscovado Sugar (We like Billington's)
Golden Caster Sugar (We like Billington's)
Vanilla Extract (We like Nielsen Massey)
Mix in the flour and salt to make a soft dough
Self Raising Flour
Divide the mixture into two equal amounts (about 315g)
Add the cocoa powder to one half and mix to make a chocolate dough
Divide each dough into 3 (About 105g each)
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
Press another chocolate piece into a segment and stud with hazelnuts. Press in
the last chocolate piece and top with the mini Oreos.
Take a piece of vanilla dough and mix in the fudge chunks and press into a
Repeat this with another piece of vanilla dough and add smarties
Lastly repeat with the final piece of dough adding white chocolate chips.
Press this into the final segment and sprinkle with the freeze dried raspberries
Check the the dough fills each segment completely so the cookie bakes
Bake in you preheated oven for 16 - 18 minutes. Allow to cool in the tin as the
cookie will be soft when its hot
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