Dough-lightfully delicious
Kitkat Chunky fans most requested flavour has hit the shelves. Cookie Dough-filled chocolate block joins the Kitkat Chunky Cookie Dough bar. Both products feature Kitkat’s signature crisp wafer, combined with Cookie Dough filling covered in milk chocolate.
To celebrate all things cookie dough, here are two delectable new recipes to try at home.
COOKIE DOUGH PEANUT BUTTER BROWNIE
Serves 12 | Prep time: 15 minutes | Cook time: 45 minutes
Ingredients
200g softened butter
1 3⁄4 cup caster sugar
4 size 7 eggs
2⁄3 cup dark cocoa powder
1⁄2 cup plain flour
3⁄4 tsp baking powder
Pinch of salt
4 bars Kitkat Chunky Cookie Dough, roughly chopped
1⁄3 cup smooth natural peanut butter 1 Tbsp chopped peanuts (optional)
Method
Preheat your oven to 150C fan bake. Line a square or rectangular cake tin with baking paper.
In a bowl, cream together the butter and sugar with an electric beater or mixer until light and fluffy. Add the eggs, then beat well to combine. Fold in the cocoa powder, flour, baking powder and a pinch of salt until the batter is smooth, then fold in the chopped Kitkat Cookie Dough; keeping a handful of pieces for the topping.
Pour the batter into the lined tin and spread evenly across the tin. Dollop pockets of peanut butter across the top of the brownie, then use a skewer to marble into the brownie batter. Scatter the reserved Kitkat pieces over the top, along with the chopped peanuts.
Bake the brownie for 45 minutes, or until the center still has a slight wobble and the edges have set. Remove from the oven and leave to cool for 30 minutes or until firm enough to lift from the tin, then place on a cooling rack to cool completely before slicing into 12 pieces. Store in an airtight container for up to 4 days.
CHUNKY COOKIE DOUGH & PRETZEL COOKIES
Makes 10 | Prep time: 15 minutes | Cook time: 20 minutes
Ingredients
225g butter
3⁄4 cup packed brown sugar
1⁄2 cup caster sugar
2 size 7 eggs
1 tsp vanilla extract or essence
2 3/4c plain flour
1 tsp baking soda
Pinch of salt
2 bars Kitkat Cookie Dough, roughly chopped
1 cup pretzels, roughly chopped or broken
Method
Preheat your oven to 190C fan bake. In a mixing bowl, cream the butter, brown and caster sugar with an electric beater or mixer until light and fluffy. Add the eggs and vanilla, and beat well to combine. Add the flour, baking soda and a pinch of salt, then carefully mix until a dough has just formed. Mix in the chopped Kitkat Cookie Dough and pretzels with a wooden spoon or spatula, being careful not to over mix.
Line two baking trays with baking paper. Divide the dough into 8 balls, only lightly shaping the balls to avoid compacting the dough. Arrange 4 at a time on one tray, and lightly press the top of each ball to flatten slightly. Bake the cookies for 10-12 minutes or until golden in colour, and don’t worry if they don’t seem set, this is the texture we’re after!
Leave to cool on the tray for at least 15 minutes, then use a spatula to transfer to a cooling rack and leave to cool completely; or these can be enjoyed warm as well. Store in an airtight container for up to 4 days.
■ If the cookies have become soft on the edges, refresh on a lined tray in the oven for 3-5 minutes to freshen them up.