Hello lovelies,
If you’ve been here a while, you’ll have seen a few weeks back I posted a recipe for the ‘Viral M&S Custard Cream Cookies’ which seemed to be a hit with you guys and it got me thinking… if I’ve done custard cream cookies, it’s only right I do bourbon biscuits, right?
I know not everyone is a custard cream lover and that they may prefer a bourbon biscuit so i felt obliged to create a bourbon biscuit cookie for you guys and I won’t lie, it’s blooming delicious.
There’s a few little tweaks I’ve made to this biscuit compared to the custard cream cookies i made. For starters, this cookie is a chocolate cookie dough rather than plain, it’s crammed full of milk chocolate unlike the custard cream one that is crammed full of white chocolate but the main difference is, I’ve stuffed this cookie with a milk chocolate spread.
You guys know me well enough by now to know that I’m a sucker for a stuffed cookie and I knew to elevate this bourbon cookie even further, it had to be stuffed!
The ultra gooey, chocolatey centre works beautifully alongside the milk chocolate and bourbon biscuits to create the most amazing cookie! You may go as far as saying this is a ‘death by chocolate’ cookie and honestly, it really is.
When I made these, I knew not only did they celebrate the bourbon biscuit perfectly but they will be a chocolate lovers dream!
So, if you’ve been eagerly awaiting a bourbon biscuit cookie to make, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 8 Large Cookies
Prep Time: 20 Minutes
Chill Time: Overnight
Bake Time: 10 Minutes
Decorating Time: 10 Minutes
Overall Time: 12+ Hours
Ingredients You Need For The Cookies:
- 8tbsp Of Milk Chocolate Spread, Frozen
- 130g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 50g Of Caster Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- 1 Medium Egg
- 280g Of Plain Flour
- 30g Of Cocoa Powder
- 2tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 200g Of Milk Chocolate, Chopped Small
- 150g Of Bourbon Biscuits, Chopped Small
Ingredients You Need To Decorate:
- 50g Of Milk Chocolate Spread, Loosened
- 8 Bourbon Biscuits
How To Make The Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, the night before making the cookies, portion 8tbsp of milk chocolate spread and place into the freezer.
- The next day, beat together the 130g of unsalted butter with 100g of light brown sugar and 50g of caster sugar until creamy.
- Next, add the 1 medium egg and 2tsp of vanilla bean paste and beat again.
- Add the 280g of plain flour, 30g of cocoa powder, 2tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough is formed.
- Now, add the 200g of chopped milk chocolate and 150g of chopped bourbon biscuits and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 8 equal sized cookie dough balls (mine weighed 125g each).
- Once rolled into balls, press one of the cookie dough balls into the palm of your hand, add one piece of the frozen spread into the centre and then wrap the cookie dough around the frozen spread.
- Repeat this step for each cookie dough ball.
- Chill the cookies in the refrigerator overnight.
- The next day, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge and place 2 cookies onto each prepared baking tray.
- Bake the cookies for 10 minutes, until the edges of the cookie are set.
- Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring onto a wire rack to cool completely.
How To Decorate:
- Now that the cookies have cooled, it’s time to decorate.
- In a microwaveable bowl, add 50g milk chocolate spread, place into the microwave and in 10 second blasts, blast the spread until runny.
- Spoon a teaspoon of the loosened milk chocolate spread onto the top of each cookie.
- Finally, add a bourbon biscuit on top of each cookie and serve.
That’s your Stuffed Bourbon Biscuit Cookies prepared, stuffed, chilled, baked and decorated, ready for you to enjoy!
Notes:
- Store the cookies in an airtight container, at room temperature for up to 4 days.
- You can freeze the raw cookie dough for up to 3 months. Bake straight from frozen for around 15 minutes.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- Chilling the cookies overnight will give you a domed cookie like mine. However, if you prefer a flatter cookie, you can chill the raw dough in the fridge for one hour before baking.
- If you’d prefer for your cookies to ‘set’ before eating, after adding the melted spread and bourbon biscuit, I would recommend setting to one side for 1 hour to allow the chocolate to set.
- I brought the Milk Chocolate Spread from Morrisons: https://groceries.morrisons.com/products/morrisons-chocolate-spread/104409370
I’m completely head-over-heels in love with today’s cookies!
I’ve always loved a bourbon biscuit so it only felt right that if I do a custard cream, that I follow on from that with a bourbon biscuit.
I found myself really loving creating cookies inspired by biscuits. It’s been such a fun journey so far and that got me thinking… should I do more of them? If so, is there any biscuits you’d like to see me create a cookie inspired by?
These went down an absolute treat with my loved ones so I can guarantee they will with you and yours also!
Let me know in the comments below if you make this cookie yourself and if you do, what your thoughts are on it. Are you a bourbon biscuit lover? Did you love this cookie recipe?
Sending you all tons of love & hugs as always,
Elle xo
