Oreo Stuffed Chocolate Chip Cookies


Life is pretty crazy around here at the moment. In just two weeks time we will be moving house (again) and I’ll be starting a new job – what a mammoth couple of days that will be! Combine those big life changes with planning our wedding (which is now just four months away), other commitments and general life, it’s fair to say we’re a busy little household.

When things get this busy it’s easy to forget about making time for yourself – and for me, that means baking and blogging! While Kevin’s great about ensuring we always set a bit of time aside, the amount of time available has become a bit scarce. I’m sure you can guess what this means – I’ve been on the hunt for quick and easy recipe ideas that pack a punch!

Today’s recipe is all that and more – it’s cookie-ception; a cookie within a cookie. I’m sure you’ve seen these floating around the internet for awhile now, but I’ve finally given them a try – Oreo stuffed chocolate chip biscuits! YUM!

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Have you ever noticed that there are some flavours that are absolutely made to for each other? Think raspberry and white chocolate, vanilla and lemon, or mint and dark chocolate – no matter how to combine them, you’re almost guaranteed to come up with something amazing.

Brown sugar and cinnamon is another one of those ‘dream team’ combinations – but one you see a little less often than the rest. It might have something to do with cinnamon having a strong association with Christmas around here (or is that just me)… regardless, it’s a flavour combination worth celebrating!

So this afternoon I celebrated by making a batch of Snickerdoodles – a simple biscuit that brings the two flavours together beautifully. Not sure what a Snickerdoodle is? It’s a basic American biscuit that uses brown sugar and cinnamon as its ‘hero’ flavours. Simple to make, delicious to eat and full of flavour, they’re one American tradition well worth adopting!

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White chocolate & raspberry crinkle cookies



  • 55g butter
  • 225g white chocolate, broken
  • ½ cup caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 ½ cups plain flour
  • ½ tsp baking powder
  • ¾ cup freeze dried raspberries
  • Caster sugar, for rolling
  • Icing sugar, sifted, for rolling


  1. Melt chocolate and butter together and mix until well combined. Set aside.
  2. In large bowl, beat eggs and sugar with an electric mixer until pale and fluffy. Add vanilla essence and beat again.
  3. Add melted chocolate mixture to egg mix and stir until well combined.
  4. In a separate bowl, whisk together flour and baking powder. Add to chocolate mixture and stir until just incorporated.
  5. Gently crush freeze dried raspberries. Add to batter and lightly fold until evenly incorporated.
  6. Cover mixture with cling-wrap and refrigerate until firm, approx. 20 minutes.
  7. Preheat oven to 170°C and line two baking trays. Place caster sugar and icing sugar in separate bowls.
  8. Shape dough into 2cm balls. Roughly coat each ball in caster sugar, then roll in icing sugar until completely coated. Place balls on baking tray, leaving a generous gap between them.
  9. Bake for 20 minutes or until edges are slightly firm but centres remain soft. Remove from oven and place on wire rack to cool.

Rolo crinkle cookies


Brrr – what a miserably cold week it’s been so far! In the past 24 hours alone I’ve been hailed on, rained on, blown around in the wind and felt as though my fingers would fall off from frostbite. And all in mild Auckland! I hope you’re all managing to keep warm and dry, and are nestling up for the winter months – especially those of you in far chillier climates!

Luckily there are lots of things to love about winter – woolly stockings, thick coats, electric blankets, fleecy pyjamas, and warm drinks all make my list. But even better, the winter weather is just made for baking – unlike during the summer months the oven warms the house to a pleasant temperature, the smell of treats baking makes the house smell amazing and there are never any issues with your buttercream wilting in the heat; perfect!

But if you ask me, there is one type of baking that winter is absolutely made for – biscuits. There’s nothing better than settling down in the evening with a hot drink and a freshly baked biscuit to enjoy while the wild weather whips about outside. So in honour of the southerly chill we’re experiencing I indulged in a bit of wintery biscuit baking, making something I think you’re really going to enjoy.

Rolo crinkle cookies – soft chocolate biscuits stuffed with Rolo chocolates before being rolled in icing sugar and baked. The Rolo melts ever so slightly in the oven, remaining largely intact to give each biscuit a beautiful caramel burst at its centre.

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Lemon & poppy seed sugar cookies


Tomorrow is a public holiday in New Zealand. But “holiday” is a bit of a loose term for this one – it’s a day of national remembrance.

It’s ANZAC Day.

One day each year where we take some time to remember the people that made – and continue to make – it possible for us to live the way we do. To be a free nation. To live free of oppression. To be New Zealanders.

Tomorrow marks the day the ANZACs landed on the shores of Gallipoli in 1915 – a battle that would see the shoreline painted red in one of the deadliest campaigns of the War. The massacres of that day knitted together military and civilians as a single country, fighting for a common goal. No longer were we a country of emigrants, a simple member of the commonwealth; we became New Zealanders.

ANZAC biscuits are the biscuit of choice for those looking to commemorate the day with a bit of baking – and with good reason. These biscuits were sent to troops by their loved ones at home – made using ingredients available even during rationing, ANZAC biscuits were hardy, long-lasting and a tasty reminder of home.

But I decided to bake something a little different this year. Without the hindrance of war-time rations, I used the symbol of a poppy to create some special sugar cookies with an ANZAC twist. The result? Lemon and poppy seed cookies decorated with a bright red poppy.

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Double chocolate chunk biscuits



  • 2 cups plain flour
  • ¾ cup cocoa
  • 1 tsp baking soda
  • 225g butter, softened and cubed
  • 2/3 cup sugar
  • 2/3 brown sugar, packed
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 ¾ cups chocolate, roughly chopped (I used Marvellous Creations Jelly Popping Candy Beanies by Cadbury)


  1. Preheat oven to 175 degrees Celsius. Line two baking trays.
  2. Whisk together flour, cocoa and baking soda in a bowl. Set aside.
  3. In a large bowl, cream butter, sugars and vanilla until pale and fluffy. Add eggs one at a time, mixing well between each addition.
  4. Add flour mixture to wet mixture in three additions, mixing well between each. Add chocolate and stir until evenly dispersed through mixture.
  5. Scoop out tablespoon-sized heaps of mixture and roll into balls. Place on baking tray and lightly flatten with fingers.
  6. Bake for 10 minutes or until biscuits centres are set but still soft – this can be tested by inserting a skewer into one biscuit. Allow to cool on baking tray for approx. five minutes before carefully transferring to cooling rack.