Terry’s Chocolate Orange Stuffed Cookies

It has been a while since I baked a batch of cookies. So I felt like a new cookie recipe was very much needed. 

I was casually doing my food shop in Asda and as I was walking past the spread section I saw jars of chocolate orange spread…Now, I didn’t realise chocolate orange spread was a thing until that very moment, so I was pretty excited because I love chocolate orange. 

But then I had a great idea… why not make stuffed chocolate orange cookies using the chocolate orange spread?

So I had no other choice but to add it to my basket because I was not going to walk away from this genius idea. Also, I couldn’t help myself from not picking up the cookies and cream spread, so stay tuned for that.

^{*This post may contain affiliate links. Please read my disclosure for more details!*}

Ingredients for the Cookies

To make these cookies here is a list of ingredients you’re going to need:

Chocolate Orange Spread-I brought my chocolate orange spread from Asda. However, if you can’t find it you could replace it with any other chocolate spread or you can skip the spread completely, the cookies will still taste great. 

Butter-For most of my chunky cookie recipes, I use cold unsalted butter, which I slice up into small cubes. Salted butter works too, just make sure to skip the teaspoon of salt the recipe tells you to add.

Sugar-This recipe requires a combination of caster and light brown sugar. The caster sugar is going to add sweetness and crispiness, while the brown sugar is going to add moisture. Please don’t use ‘Demerara’ sugar instead of the light brown sugar as this may result in a slightly grainy and crunchy cookie.

Chocolate-Chocolate orange is great, but I do think there is a slight limit to the amount one can consume, so to balance the flavours I used a combination of milk chocolate and chocolate orange. I used 1 whole Terry’s chocolate orange (this includes the decorations) plus 2x 100g Milk Chocolate bars which I sliced up into chunks.

Flour-For the cookie dough, you will need plain flour also known as all-purpose.

Raising agents-In this recipe I used baking powder, which will help the cookies rise and become beautifully thick and chunky.

Salt-This will help enhance the flavours. If your using salted butter don’t add the additional salt.

Terry’s Chocolate Orange-This recipe only requires 1 whole chocolate orange. 12 slices for the decorations and the rest chopped up, inside the cookie dough.

Prep Work

Before you being baking I do have a few kitchen rules for success.

Firstly read through the whole recipe before you begin. You don’t want to realise you haven’t got everything you need or enough time to complete the process.

I’d recommend taking notes, for example, if you think this recipe has way too much chocolate orange or needs a little more, write that down (I won’t take it personally). Also, I’d recommend taking note of the oven temperatures and the time your cookies take to bake because the time I provide is based on my oven. 

It means next time you can alter the recipe to enable you to recreate a successful bake that you enjoy.

Recommended Equipment

You might already have a majority of the equipment to make these cookies at home already. 

Stand Mixer: If you have one it will make the dough come together easier. However, if you don’t have one you still can make this recipe work, you might have to put in some extra work.

Large Bowl: If you are going to mix the dough by hand, make sure your bowl is large enough because this recipe does make quite a lot of cookie dough.

Measuring spoons: This will help ensure you add equal amounts of salt and baking powder to the mixture. Also measuring spoons aren’t the same type of spoons you eat with at the table.

Kitchen Scale: Although some recipes use cup measurements, I generally prefer using measuring scales because that way you can ensure you have the exact quantities. Meaning less room for errors.

Food-safe gloves: This is optional, it just stops your hands from getting sticky when you mix and measure out the dough. 

Baking trays: For this recipe, I used 2 large baking trays. 

Greaseproof Paper/Parchment Paper: This will stop the cookies from sticking to the tray

 

^{For the full recipe with measurements, head to the recipe card at the end of this post.}

How To Make Chocolate Orange Stuffed Cookie Dough?

1.Begin by scooping out 12 teaspoons of chocolate orange spread. Then place them in the freezer to firm up. The longer we leave them to chill the easier it will be to stuff the cookies later on.

2. In a large bowl add the butter cubes, light brown sugar and caster sugar. Then mix until all of the butter is covered in sugar and you have a variation of butter chunks. This step is easier to achieve in a stand mixer however, it’s still possible with a wooden spoon (just make sure the chunks of butter aren’t too big).  

3. Next, save 12 slices of Terry’s chocolate orange and set them aside. Then chop up the remaining chocolate orange slices and milk chocolate into small chunks.  Add the chocolate chunks to the bowl with the butter and mix until evenly distributed.

4. Add flour, salt and baking powder to the bowl and continue to mix. The mixture might seem a little dry at this point, but trust me this is normal.

5. Pour in the eggs and continue to mix until the dough start to pull away from the sides of the bowl. If you are mixing with a spoon I’d recommend using some food-safe gloves and using your hand to combine the dough using a squishing method to speed up the process. 

6. To check the dough is ready scoop up a small handful of dough and clump it together in your hands, if it holds together the dough is done. (Just double-check for any ‘Large’ butter chunks as they might ruin the cookies when they bake. If the dough is a little dry and not holding add 1 tablespoon of cold water at a time to help bind the ingredients, just don’t let the dough become sticky.

7. Using a scale weigh out 100 grams of cookie dough. Then roughly clump the dough together in your hands. Press a hole in the centre of the dough then add 1 chocolate orange spread ball. Using the extra dough from the sides cover the spread. 

8. Repeat the process until you have used up all of the cookie dough (this recipe makes 12 large cookies). Once done place them in the freezer for at least 2 hours to chill. For best results, I recommend leaving them to chill overnight.

Baking The Cookies

Although I provide cooking times in my recipes every oven is different, which means the times may vary depending on your oven. I’d recommend using the times given as a guide. 

In my oven, the cookies take around 15-17 minutes at 170C Fan.

So how do you know if your cookies are done? The cookies should have a light golden colour around the edge. They will still be soft when they come out of the oven so leave them to cool completely on the tray as they will continue to bake further. 

If you try to remove the cookies from the tray too early they will collapse and break. 

Questions & Answers

Can I use Salted Butter?

Yes, however, if you do use salted butter skip adding the additional salt the recipe asks for. Different brands have different amounts of salt so I just normally stick to using unsalted butter.

Why is my dough dry and crumbly?

The dough is meant to be on the crumbly side. If your dough is still quite dry after adding the eggs and you’re mixing the dough by hand you might need to mix it a little longer. The easiest way to combine the dough by hand is by using food-safe gloves and squishing the dough until it starts to pull away from the bowl. If the dough is still quite dry add 1-2 tablespoons of cold water to help bind the ingredients. 

Do I have to leave the Cookie Dough to chill?

Yes, If you want chunky cookies this step is essential. If you don’t chill the dough the cookies will spread too much and end up very flat.

So basically, Don’t skip this step!

How do I get perfectly round cookies?

Most cookies don’t come out of the oven perfectly round. 

So a little trick to make the cookies perfectly round is to use a cookie cutter or bowl slightly large than the cookies. As soon as the cookies come out of the oven place the bowl or cutter around one of the cookies, using a swirling motion until the cookie is round. Then repeat on the rest of the cookies while they are still warm.

This technique doesn’t work if the cookies have already cooled.

If you do try this recipe feel free to send me your work or use #sabsbakes, I would love to see your work.

Also If you have any questions or would like some help with baking feel free to message me on Instagram @sabsbakes. I will try my best to get back to you as soon as possible.

Happy Baking,

Sab’s