The boys loved making their own loaded cookies and not only did it keep them busy, it resulted in a yummy afternoon snack for all of us!!
First we went to the shops and chose some mix ins for our cookies, the boys chose marshmallows, Oreos, Nutella, chocolate chips and pretzels. I froze little blobs of Nutella (we used dairy free hazelnut spread) and biscoff so that it would be easier to mix into the dough.
While the dough was cooling in the fridge I prepped the mix ins for the boys and then I rolled rough balls of dough for them to use.
It was really easy and fun for them to just hold the dough ball, add their mix ins then mould the dough around everything…a bit like big kid playdough!!!
We made lots of different combinations, s’mores, Oreo and marshmallow, Oreo and Nutella, plain chocolate chips with sprinkles, chocolate and pretzel and more…Theo made a super jam packed cookie with a little bit of everything too!!!
You can use any cookie recipe for the dough or even a packet mix but this is the vanilla cookie dough recipe we used, slightly adapted from my favourite Chocolate Chip Cookie recipe (which would also make a fine base for loaded cookies). The difference with this recipe is the addition of the cornflour which gives the cookie a slightly different texture.
Here's the recipe, you can sub in real butter if you aren't dairy free:
Ingredients:
1/4 cup Coconut Oil
3/4 cup Nuttelex (or other dairy free butter)
1 cup Brown Sugar
3/4 cup Raw Castor Sugar
1 tablespoon Vanilla Essence
2 Eggs
3 cups Plain Flour
2 tablespoons Cornflour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
Any mix ins you would like for your loaded cookies!!! These are also yummy iced with sprinkles too!!
Method:
1. Cream the butter (Nuttelex and coconut oil) with both sugars, this part is important for this recipe.
2. Add the vanilla and eggs then keep beating until the mixture is thick and fluffy.
1. Cream the butter (Nuttelex and coconut oil) with both sugars, this part is important for this recipe.
2. Add the vanilla and eggs then keep beating until the mixture is thick and fluffy.
3. Add all the dry ingredients to another bowl and whisk together.
4. Add the dry ingredients to the wet and fold carefully until combined.
4. Add the dry ingredients to the wet and fold carefully until combined.
5. Once combined, cover the cookie dough and put in the fridge for at least 30minutes. Preheat your oven at 180°C and line your baking trays ready.
6. You can roll these cookies to any size, add your mix ins then place them on a tray in the fridge for at least 30minutes before baking. These do spread when baking so leave plenty of space in between and for thick loaded cookies you don't need to press the dough balls before baking.
7. Bake for 15-25minutes or until golden brown around the edges (or until to your liking).
8. You can eat these warm or let them cool, ice them and add toppings to the icing. Either way they are delicious!!!
The dough does contain eggs so please don't taste test before they're cooked even though its super tempting!!!
6. You can roll these cookies to any size, add your mix ins then place them on a tray in the fridge for at least 30minutes before baking. These do spread when baking so leave plenty of space in between and for thick loaded cookies you don't need to press the dough balls before baking.
7. Bake for 15-25minutes or until golden brown around the edges (or until to your liking).
8. You can eat these warm or let them cool, ice them and add toppings to the icing. Either way they are delicious!!!
9. You can store these for 3-5 days in a sealed container...if they last that long!
The dough does contain eggs so please don't taste test before they're cooked even though its super tempting!!!