This is my cookie recipe but shaped and cooked in a bun tray and filled with a choice of chocolate spread, peanut butter or biscoff spread – oh so yummy!
You Will Need:
- 200g Butter
- 300g Caster Sugar
- 1 tsp Vanilla Essence
- 1 Egg
- 300g Plain Flour
- 50g Cocoa Powder
- ½ tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 150g Dark Chocolate Chips or Chunks (I use chocolate of 70% cocoa solids)
- About 24 teaspoons of a filling of your choice – chocolate spread, peanut butter or biscoff spread, (a teaspoon for each cookie).
- Generously grease two cup cake bun trays if you have them or use the same one twice, but make sure you clean and re-grease in between use otherwise they will get stuck!.
- Pre heat the oven to 180degrees.
- Cream together the butter and sugar until light and fluffy.
- Add the vanilla essence and the egg and mix until well incorporated.
- Sift the flour, baking powder and bicarbonate of soda together, then add this with the dark chocolate and fold through thoroughly, I like to get my hands in at this point.
- This will come together to form a soft dough.
- Divide into 24 balls all about the size of a golf ball. Then divide each ball into two, one larger than the other – one to fit the base and the other for the lid.
- Flatten the larger or the balls in your hand and gently press them into the bun tray.
- Fill with the filling of your choice.
- Take the smaller ball, again flatten and gently press on top as a lid. Seal any gaps.
- If you over fill then the cookies will over spill and the cookie cups will look like a top hats, but will still taste amazing!
- Bake for 10-13mins. You may need to turn the tray to achieve an even bake.
- The longer you bake them for the harder and crispier they will become.
- Allow to cool on the sheet for a couple of minutes before gently easing them out the bun tray and transferring to a cooling rack.
- Repeat until all the cookies are baked.