White Chocolate chip cookies, stuffed with Cadburys milk chocolate spread and topped with a caramel stroopwafel
...or, why not have Peckish make them for you and deliver them to your doorstep?

07

The Stroopwafel

Ingredients

  • 15 tsps Cadburys milk chocolate spread
  • 115g Unsalted Butter
  • 175g Light Brown Sugar
  • 1 tsp Vanilla
  • 1 Medium Egg
  • 275g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 200g White chocolate chips (we use Callebaut, Belgian chips)
  • 1 bag Stroopwafel minis caramel flavour (we use Daelmans)

Method

  1. Scoop heaped teaspoons of Cadburys milk chocolate spread onto a lined tray, and freeze till solid. This usually takes 30-60 minutes!
  2. Once the Cadburys milk chocolate spread has frozen, make your Cookie Dough!
  3. Preheat your oven to 190C/170C Fan!
  4. Beat together your Butter and Sugar until fluffy, and then add in your Vanilla and Egg and beat again till smooth.
  5. Whisk together your Flour, Salt, Bicarbonate of Soda and Cornflour, and then add in to the other mix.
  6. Add in the white chocolate chips and mix till combined.
  7. Scoop your Cookies with a cookie scoop to portion.
  8. As you scoop each cookie, flatten the dough slightly into a disc shape, and add a frozen lump of Cadburys milk chocolate spread to the middle and then wrap the cookie dough around the frozen spread fully, so its covered!
  9. They will be balls of Cookie in the end!
  10. Line 2-3 LARGE trays with parchment paper - and add 6 cookies to each tray. Each cookie might spread a bit whilst baking, so you want room for them to grow!
  11. Bake in the oven for 11-13 minutes, or until golden. The more you bake, the less gooey they will be!
  12. After out of the oven and before cooling, take a stoopwafel and cut it half to create two wings. Arrange the wings on the cookie, like fairy wings.