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.

Whittard Double Chocolate Cookies & Cream Dough Eggs Recipe

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.

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

  1. 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.]
  2. 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.
  3. 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!
  4. 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).
  5. 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.
  6. Place back in the fridge for 30 minutes, or until set.
  7. 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.
Whittard Cookies & Cream Chelsea Buns Recipe

Cookies & Cream Chelsea Buns

Time

Multi proving times

Difficulty

A little tricky

Serves

12

You're going to love this American twist on a classic British recipe. This Chelsea Bun recipe by Beabop Bakes includes our Cookies and Cream Hot Chocolate powder, giving each one a rich chocolaty centre.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For the cream cheese filling, beat together the 30g of softened butter with the cream cheese until fully combined.
  6. 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.
  7. Preheat the oven to 190 degrees C. Bake the buns for 30 minutes, until puffed and golden.
  8. 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!
Whittard Cookies & Cream Millionaire's Shortbread Recipe

Cookies & Cream Millionaire's Shortbread

Time

3 Hours

Difficulty

It's a little tricky

Serves

12

Buttery, caramelly, and golden. Just three words to describe this incredible Cookies & Cream Millionaire's Shortbread recipe oozing with flavour. Follow our easy recipe, created by Jessie Bakes Cakes, to bake these bitesize pieces of heaven.

For the shortbread base:

230g Plain flour

200g Unsalted butter, soft

50g White Caster Sugar

70g Cookies & Cream Hot Chocolate

For the caramel layer:

150g Unsalted butter

30g White caster sugar

60g Golden syrup

1 tin (397g) Condensed milk

¼ tsp Salt

Chocolate Topping:

300g Milk chocolate

50g White chocolate

Edible gold spray

For the shortbread base:

  1. Preheat your oven to 180°C (fan).
  2. Line an 8inch/20cm square baking tin with greaseproof paper.
  3. Cream the butter and sugar together until light and fluffy.
  4. Sift the Cookies & Cream Hot chocolate powder and flour into the bowl.
  5. Use your hands to bring the mixture together into a dough.
  6. Press the dough out into the base of the tin, and prick all over with a fork.
  7. Bake for 20 minutes. Set aside and leave to cool whilst you make the caramel.

For the caramel layer:

  1. Measure all the ingredients into a medium-large saucepan.
  2. Place the saucepan over a medium-low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  3. Turn the heat up to medium so that the mixture starts to bubble up. Once bubbling set your timer for 5 minutes and keep stirring continuously until the caramel thickens and turns golden in colour.
  4. Take the saucepan off the heat and stir the caramel for 30 seconds to knock out the air pockets. The caramel will darken in colour as it cools down.
  5. Pour the caramel over the shortbread and spread out into an even layer.
  6. Leave to cool at room temperature for 30 minutes. Then place in the fridge for 1 hour to set.

For the chocolate topping:

  1. Break up both chocolates into separate bowls and microwave in 30-second blasts, stirring between each, until smooth.
  2. Take the baking tin out of the fridge and pour the milk chocolate on top of the caramel, spreading it out to the edges.
  3. Drizzle the white chocolate on top, then use a skewer or toothpick swirl the chocolates together.
  4. Put back in the fridge to set (roughly 1-2 hours).

Time to Slice!

  1. Remove the tin from the fridge and lift out the millionaire's shortbread. Leave at room temperature for 30 minutes to soften the layers.
  2. Run a large sharp knife under hot water for 30 seconds and dry with a towel (this will help slice through the layers).
  3. Score the chocolate topping to make a groove, then cut into 12 and serve.