Cookies & Cream Recipes
Cookies and Cream is our first Hot Chocolate with a black base. We've experimented with its creamy goodness and black chocolate crunch to create some delicious recipes we think you'll love.
Recipe Index
Double Chocolate Cookies & Cream Dough Eggs
Time
30 mins + chilling time
Difficulty
Easy
Serves
12
Nourishing Amy has created the ultimate vegan no-bake sweet treat you can make at home. They include a thick chocolate shell filled with our Cookies and Cream Hot Chocolate flavoured cookie dough and a hidden layer of gooey caramel.
INGREDIENTS
For the Cookie Dough:
120g runny, smooth nut butter
4 tbsp (60ml) maple syrup
1 tsp vanilla essence
100g dark chocolate
100g oat flour
60g ground almonds
2 tbsp of Cookies & Cream Hot Chocolate
A pinch of salt
40g chocolate chips
For the Chocolate Shells:
6 tsp caramel sauce or extra nut butter
250g dark chocolate, divided
40g white chocolate
1 tbsp sprinkles
METHOD
- Chill your silicone egg moulds in the fridge (you will need 12 egg moulds). [If you don't have a mould, you can use cupcake cases and repeat the same method as above, shaping the cookie dough into rounds. Or use without a case by shaping the dough into eggs, placing in the fridge for 20 minutes and then coating in chocolate as they are.]
- Stir together the nut butter, maple syrup and vanilla till smooth. Add in the oat flour, ground almonds, Whittard Cookies and Cream Hot Chocolate and salt. Stir into a chunky dough. Fold in the chocolate chips.
- Divide the mix into 12 egg shapes, just smaller than your egg moulds, if using a silicone mould. You may have some mix left, roll these into balls and enjoy them as they are!
- Melt 200g of the chocolate, use half to coat all the moulds once. Place on a board and into the fridge for 15 minutes to set. Now use the remaining melted chocolate to coat the shells a second time and chill again (this means they are stronger).
- When the chocolate is set, melt the remaining 50g chocolate. Place one cookie dough egg into each shell and press down firmly to fill the egg. Top each with ½ tsp caramel and then cover with the melted chocolate, making sure to seal in all the edges.
- Place back in the fridge for 30 minutes, or until set.
- Carefully remove from the fridge and from the silicone moulds. Melt the white chocolate and drizzle this over the eggs. Add on the sprinkles and enjoy. Keep the eggs in a sealed container for 3 to 5 days or in the fridge for 1 week.
For the Cookie Dough:
120g runny, smooth nut butter
4 tbsp (60ml) maple syrup
1 tsp vanilla essence
100g dark chocolate
100g oat flour
60g ground almonds
2 tbsp of Cookies & Cream Hot Chocolate
A pinch of salt
40g chocolate chips
For the Chocolate Shells:
6 tsp caramel sauce or extra nut butter
250g dark chocolate, divided
40g white chocolate
1 tbsp sprinkles
- Chill your silicone egg moulds in the fridge (you will need 12 egg moulds). [If you don't have a mould, you can use cupcake cases and repeat the same method as above, shaping the cookie dough into rounds. Or use without a case by shaping the dough into eggs, placing in the fridge for 20 minutes and then coating in chocolate as they are.]
- Stir together the nut butter, maple syrup and vanilla till smooth. Add in the oat flour, ground almonds, Whittard Cookies and Cream Hot Chocolate and salt. Stir into a chunky dough. Fold in the chocolate chips.
- Divide the mix into 12 egg shapes, just smaller than your egg moulds, if using a silicone mould. You may have some mix left, roll these into balls and enjoy them as they are!
- Melt 200g of the chocolate, use half to coat all the moulds once. Place on a board and into the fridge for 15 minutes to set. Now use the remaining melted chocolate to coat the shells a second time and chill again (this means they are stronger).
- When the chocolate is set, melt the remaining 50g chocolate. Place one cookie dough egg into each shell and press down firmly to fill the egg. Top each with ½ tsp caramel and then cover with the melted chocolate, making sure to seal in all the edges.
- Place back in the fridge for 30 minutes, or until set.
- Carefully remove from the fridge and from the silicone moulds. Melt the white chocolate and drizzle this over the eggs. Add on the sprinkles and enjoy. Keep the eggs in a sealed container for 3 to 5 days or in the fridge for 1 week.
INGREDIENTS
For the Dough:
500g strong white flour
25g caster sugar
1 tsp salt
7g fast-action dried yeast
250ml whole milk
2 large eggs
100g unsalted butter (softened)
Cream cheese filling:
80g dark chocolate (preferably 70%)
70g unsalted butter
65g icing sugar
18g Cookies & Cream Hot Chocolate
Pinch of salt
30g unsalted butter (softened)
150g cream cheese (room temperature)
Cream Glaze:
30g unsalted butter
3 tbsp lemon juice
1 tsp vanilla bean paste
200g icing sugar
Pinch of salt
METHOD
- For the dough, combine and briefly whisk the flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the dough hook. Then add the eggs and milk and mix to form a shaggy dough, once this has formed, continue to mix for another 10 minutes on a medium speed until smooth and elastic.
- Turn the mixer down to a low speed and gradually add in the butter, mixing well between each addition. Once all the butter has been added, mix until the dough is pulling away from the sides of the bowl.
- Place the dough into a large, lightly greased bowl and cover with clingfilm - leave to rest in the fridge for at least 12 hours and up to 48.
- For the Cookies & Cream filling, melt the 70g butter over medium heat, once melted add in the dark chocolate and stir until combined and melted. Then mix in the hot chocolate powder, icing sugar and salt until fully incorporated. Place in the fridge and stir every 10 minutes until it forms a spreadable paste.
- For the cream cheese filling, beat together the 30g of softened butter with the cream cheese until fully combined.
- Roll out the dough onto a lightly floured work surface into a large rectangle, approximately 40x55cm. Spread on the cream cheese filling and then the Cookies & Cream filling. Starting from a long edge, tightly roll up the dough and then cut into 12 equal pieces using a piece of string. Place each roll into a 9x13” baking tin lined with greaseproof paper, cover with clingfilm and leave to prove in a warm place for 1 hour until the buns are touching each other.
- Preheat the oven to 190 degrees C. Bake the buns for 30 minutes, until puffed and golden.
- For the glaze, mix the butter, lemon juice, salt and vanilla in a small pan over medium heat. Once the mixture begins to bubble, take it off the heat and gradually add in the icing sugar until you get the desired consistency. Drizzle over the warm buns and sprinkle crushed chocolate biscuits or Cookies & Cream hot chocolate powder over the top. Enjoy!
For the Dough:
500g strong white flour
25g caster sugar
1 tsp salt
7g fast-action dried yeast
250ml whole milk
2 large eggs
100g unsalted butter (softened)
Cream cheese filling:
80g dark chocolate (preferably 70%)
70g unsalted butter
65g icing sugar
18g Cookies & Cream Hot Chocolate
Pinch of salt
30g unsalted butter (softened)
150g cream cheese (room temperature)
Cream Glaze:
30g unsalted butter
3 tbsp lemon juice
1 tsp vanilla bean paste
200g icing sugar
Pinch of salt
- For the dough, combine and briefly whisk the flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the dough hook. Then add the eggs and milk and mix to form a shaggy dough, once this has formed, continue to mix for another 10 minutes on a medium speed until smooth and elastic.
- Turn the mixer down to a low speed and gradually add in the butter, mixing well between each addition. Once all the butter has been added, mix until the dough is pulling away from the sides of the bowl.
- Place the dough into a large, lightly greased bowl and cover with clingfilm - leave to rest in the fridge for at least 12 hours and up to 48.
- For the Cookies & Cream filling, melt the 70g butter over medium heat, once melted add in the dark chocolate and stir until combined and melted. Then mix in the hot chocolate powder, icing sugar and salt until fully incorporated. Place in the fridge and stir every 10 minutes until it forms a spreadable paste.
- For the cream cheese filling, beat together the 30g of softened butter with the cream cheese until fully combined.
- Roll out the dough onto a lightly floured work surface into a large rectangle, approximately 40x55cm. Spread on the cream cheese filling and then the Cookies & Cream filling. Starting from a long edge, tightly roll up the dough and then cut into 12 equal pieces using a piece of string. Place each roll into a 9x13” baking tin lined with greaseproof paper, cover with clingfilm and leave to prove in a warm place for 1 hour until the buns are touching each other.
- Preheat the oven to 190 degrees C. Bake the buns for 30 minutes, until puffed and golden.
- For the glaze, mix the butter, lemon juice, salt and vanilla in a small pan over medium heat. Once the mixture begins to bubble, take it off the heat and gradually add in the icing sugar until you get the desired consistency. Drizzle over the warm buns and sprinkle crushed chocolate biscuits or Cookies & Cream hot chocolate powder over the top. Enjoy!
