Thick Freddo Frog Cookies

Wowie, this may just be the perfect cookie. Thick, soft, doughy cookies studded with milk and white chocolate and topped with a molten caramel freddo frog.

If you’re a cookie dough lover like me then you NEED to give these a go. Feel free to fill and top with chocolate of your choice too.

 

I hope you love this recipe as much as me. Don’t forget to tag me in your creations on instagram @sofiabakes xxxx

 

INGREDIENTS:

• 230g cold salted butter
• 220g light brown soft sugar
• 100g caster sugar
• 200g bread (strong) white flour
• 190g plain/ all purpose flour
• 1 tsp. cornflour
• 2 free range eggs
• 1 tsp vanilla extract
• 3/4 tsp bicarbonate of soda
• pinch of salt
• 150g milk chocolate chips
• 100g white chocolate chips
• 6-8 caramel freddo frogs

METHOD: – makes 6-8 big cookies

1. Pre heat your oven to 200 degrees celcius, and line two baking trays with baking parchment or silicone mats.
2. Using a free-standing mixer or electric whisk (or wooden spoon if you fancy a workout), cream together your cold butter with both sugars until creamy and smooth – roughly 2-5minutes.
3. Add in your eggs one at a time, beating well in between. Add the vanilla and mix.
4. Stir in your dry ingredients (2 types of flour, cornflour, baking soda and salt).
5. Mix until the flour has juuuust combined to make a dough.
6. Pour in your chocolate chips and gently fold to incorporate.
7. Divide your dough into 6 to 8 cookies depending on how thick you like them.
8. Roll into large balls and place on your prepared trays.
9. Slightly pat down your down very gently, just enough so the cookies have a flat top.
10. Bake for 8 minutes.
11. After 8 minutes, remove from the oven and place your caramel freddos carefully on top of each cookie.
12. Return to the oven to cook for a further 2 minutes or until lightly golden brown on top.
13. Leave to cool slightly before eating to allow the cookies to firm up and develop a nice chew.

ENJOY ❤ Lots of love xxxx