Hello lovelies,
I don’t know if any of you guys can relate but where I bake so often and buy ingredients so often, I’ve always got bags with little amounts of ingredients (ie, biscuits, chocolate etc) leftover from bakes which haven’t been used and I’ve just thrown back into the cupboard and/or fridge.
Therefore, every once in a while, I like to get my leftover ingredients and use them up by putting them into a bake.
9 times out of 10, that bake will be a batch of cookies as 1) you can cram as much into a cookie as you please and 2) if you don’t want to bake straight away, you can freeze them and bake from frozen as and when wanted.
Anyway, if you’ve been here a while, you’ll know that I rave about a desert shop called Dolly’s Deserts. I haven’t physically been to the shop as it’s in Barnsley but I’ve brought many of their baked goods and they never ever disappoint.
Recently, Dolly’s uploaded a picture of a new ‘deep pan cookie’ on their instagram that they’ve been making and I instantly knew I had to recreate a batch myself.
If you don’t know, a ‘deep pan cookie’ is a basic cookie dough which is rolled into balls then baked in metal rings which once baked, to me, look like mini cookie pies.
Me being me, a girl who gets serious baking fomo, obviously had to recreate a ‘deep pan cookie’ myself and what better to use than my leftover ingredients?
I used leftover milk chocolate and chocolate orange buttons, two Terry’s chocolate orange bars and a few loose m&m’s in this cookie and my word, did it taste unbelievably good.
So, if you too would like to use up some leftover ingredients and recreate a batch of ‘deep pan cookies’, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 8 Cookies
Prep Time: 10 Minutes
Bake Time: 14-16 Minutes
Decorating Time: 10 Minutes
Overall Time: 1 Hour
Ingredients You Need For The Cookies:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 50g Of Caster Sugar
- 1 Large Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 310g Of Plain Flour
- 1 1/2tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 200g Of Milk Chocolate Buttons, Chopped
- 200g Of Chocolate Orange Buttons, Chopped
Ingredients You Need To Decorate:
- 2x Single Bars Of Terrys Chocolate Orange
- 50g Of Milk Chocolate, Melted
- Some Crushed M&M’s.
How To Make The Cookies:
- Firstly, gather together your equipment and ingredients, line two baking trays with parchment paper, grease 8 8cm metal rings generously and then place 4 of the greased metal rings onto each tray.
- Secondly, in a large bowl, beat together the 125g of unsalted butter with 100g of light brown sugar and 50g of caster sugar until creamy.
- Add in the 1 large egg and 2tsp of vanilla bean paste and beat again.
- Add the 310g of plain flour, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough has formed.
- Now, add the 200g of chopped milk chocolate buttons and 200g of chopped chocolate orange buttons and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 8 equal sized cookie dough balls (mine roughly weighed around 112g each).
- Place one cookie dough ball into each of the metal rings and flatten the cookie dough ever so slightly into the rings.
- Place into the oven to bake for 14-16 minutes,
- Once baked, remove from the oven and allow the cookies to cool for 10-15 minutes in the rings before very carefully removing them from the rings and placing onto a wire rack until cool.
How To Decorate:
- Now cooled, it’s time to decorate.
- In a microwavable bowl, add 50g of milk chocolate, place into the microwave and in 10 second blasts, blast the chocolate until melted.
- When melted, transfer the melted chocolate into a small piping bag.
- Snip the very tip of the piping bag off and drizzle the chocolate across the middle from one side to the other.
- Top with two segments of terrys chocolate orange and sprinkle across some crushed m&m’s (optional).
- Finally, allow the cookies to sit for half an hour to allow the chocolate to set, then serve!
That’s your Chocolate Orange Deep Pan Cookies prepared, baked and decorated, ready for you to enjoy!
Notes:
- Store the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
- You can freeze the raw cookie dough for up to 3 months and bake straight from frozen for 15-18 minutes if you didn’t want to bake the entire batch in one go.
- These are the metal rings I brought: https://amzn.eu/d/0eybHWFR
- I brought the chocolate orange buttons from Aldi’s.
I don’t know about you, but I love the days where I just throw a bunch of ingredients together and create magic. There’s nothing more satisfying than eating the end product and feeling accomplished.
Let this be your sign, use those left over ingredients that have been sitting in the cupboard for weeks and create yourself some deep pan cookies!
Such a quick and easy recipe to recreate with simple yet flavoursome ingredients which make utter deliciousness.
Let me know in the comments below if you make these deep pan cookies yourself and if you do, what your thoughts are on them. Are you too, obsessed with the flavours and outcome of today’s recipe?
Sending you all tons of love & hugs as always,
Elle xo
