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.
16 ingredients14 steps
Vegetarian
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
Ingredients for this step
125gUnsalted Butter (softened)
115gBillington's light muscovado sugar
110gBillington's Unrefined Golden Caster Sugar
1Eggs (large)
1 tspNielsen-Massey Vanilla Extract
Step 4
Mix in the flour and salt to make a soft dough
Ingredients for this step
220gSelf Raising Flour
1 tspSalt
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
segments
Alternative 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 raspberries
Step 13
Check the the dough fills each segment completely so the cookie bakes
evenly
Step 14
Bake in you preheated oven for 16 - 18 minutes. Allow to cool in the tin as the
cookie will be soft when its hot
Storage and Consumption
Allow to cool before turning out of the tin and keep in an airtight container. Eat within 3 days.
Ingredients
MetricImperial
For the Cookie
125gUnsalted Butter (softened)
115gBillington's light muscovado sugar
110gBillington's Unrefined Golden Caster Sugar
1Eggs (large)
1 tspNielsen-Massey Vanilla Extract
220gSelf Raising Flour
1 tspSalt
2 tbspCocoa powder
For the Toppings
20gWhite chocolate chips
1 tspFreeze dried raspberries
20gMilk chocolate chips
10gPlain chocolate chips
15gHazelnuts
15gSmarties
7Mini oreos
20gFudge chunks
Utensils
Aluminium foil
Card board
Scissors
Round flan tin
Whisk
Nutritional information per 55g serving
Energy 280cal
Fat 12g
of which Saturates 6.9g
Carbohydrates 38g
of which Sugars 24g
Protein 3.4g
Salt 0.64g
14 Baker Ratings
Oh my word, these are damn fine cookies. Dangerously easy to make, and even easier to eat.
Love this?
1 baker loved this!
Took quite a while to make but it turned out amazing👍
