This week I started thinking…so many restaurants and bars now have such weird and wonderful creations … Such as Marmite cocktails and horseradish icecream … and I wanted to create something a little different myself. A dessert I would never have considered before.
So by now I’m sure you may have all seen my other Tabasco recipes so you might realize what my secret ingredient is. My handy little kitchen partner this week!
At first I thought about Tabasco chocolate mousse, but then thought this would be boring, an easy choice (everyone knows chilli and chocolate pair well!)…and cookies came to mind. Warm cookie dough with ice cream (or frozen yoghurt if you’re more like me) and in an instant I was sold.
Pretty easy, cheap and really tasty this dessert will get you wanting to bake more (it sure did with me!).
They actually taste a bit like salted caramel choc chip cookies, with just a little bit of a kick after!
All you need (now I did half this which made 6 giant cookies, but it did waste some egg!)
250g plain flour
2 tsp bicarbonate of soda
1 egg
1 egg yolk
170g unsalted butter
220g brown sugar (I used Demerara)
100g white sugar
2tsp vanilla extract
2 sharing bags of rolos – cut into halves
I know it’s hard but you need self control not to nibble on the rolos whilst preparing the cookie dough!
Here’s how to make them:
Preheat your oven to gas mark 6/ 200degrees.
Measure out the flour and bicarbonate of soda. Sieve both together into a bowl an place to the side.
Pop the rolo halves into a separate bowl, add a good shake of original Tabasco sauce and leave to the side for marinating, or absorbing flavor.
Melt your butter, you can do this in a saucepan or I watched mine carefully in the microwave (I know a little cheeky). Place melted butter in a large mixing bowl an combine well with the brown sugar and white sugar.
In a glass add one egg yolk (use the shells to help you separate the egg) and one whole egg (obviously without the shell!). Beat together.
Add the egg to your sugar and butter mixture and stir well! Keep going until well combined.
If you’re doing what I did and halving the mixture, remember to only use half of the beaten egg – you could always keep the rest and the spare egg white to make scrambled eggs for dinner, save waste!
Start adding the flour to your mixing bowl, a bit at a time until all in and mixed thoroughly. It should be a slightly stiffer cookie dough – don’t worry they still make chewy, gooey cookies!
Now it’s time for the chocolate. Take your rolos and spoon them out of the bowl. You can leave any excess Tabasco behind if you like. Fold them in to your cookie dough ensuring they aren’t all in one place :)
Line a baking tray with parchment paper. Spoon balls of the cookie dough onto the lined baking tray…I squashed the tops of mine down but they will melt down.
If you don’t want them all to merge make sure to leave enough space!
Mine all ended as one big rectangle cookie but this worked well as I could cut into 6 dessert sized squares or use a couple for dessert and the rest as little square cookies to take into the office :)
Pop them in the oven for 15-20 minutes and then leave to cool. Your house/flat will smell amazing!
Cut when cool.
They went down a treat with my work colleagues!
For serving, choose a nice dish, warm the cookie for 20-30 seconds in the microwave and add a scoop of ice cream or froyo. Perfect! The new found rival to the popular Pizza Hut dessert!
Hope you enjoy!
Chloe xx
*This recipe was created as part of being a #FunWithFlavour ambassador, in which I was gifted. However recipe creation, ideas and thoughts of the product are all my own.
