Cadbury's Eclairs Chocolate Cookies

If you've got leftover Cadbury's Eclairs this recipe is perfect to use them up into gooey and chewy chocolate toffee cookies!

Perhaps you're wondering why I said leftover Cadbury's Eclairs as opposed to just buying Eclairs and putting them in a cookie? Well I just find that no one seems o go out of their way to buy Eclairs do they? Not to say Eclairs aren't worthy of a trip to Tesco and they are totally moreish but after a while I think they lose the same feeling you get when you're elbow deep in a bag of caramel nibbles and then you realise they're all gone. Its not like that for Eclairs is it- hence why you'll probably have lots leftover! My mum works in a school, and at the end of the year the children (parents) gift her presents, usually in the form of chocolate which is great for me. And this year a box of Cadbury's Eclairs was unwrapped which I found so random! Honestly this box was quite big, there was no way we could sit and have aching jaws getting through them. I hadn't seen any recipes for Cadbury's Eclairs online, so I've fashioned my own. 

I thought a cookie was probably best, originally I wanted to leave the chocolate Eclairs whole and encase the cookie dough around them, but then I thought the toffee would be too chewy and not enjoyable to eat. I had to do a few experimental cookies at first to make sure the toffee would actually melt and what the consistency would be like. In the end I settled for chopping the Eclairs into much smaller pieces (it takes a bit of patience!) and this also allowed the toffee bits to be spread about the cookie instead of in one place. it does get a little messy chopping up the Eclairs, especially as you have the tiny chocolate part in the middle - make sure that goes in the cookies too. I've also incorporated cocoa powder into the cookie dough for a chocolate cookie, because I thought then they would be an eclair inside out, so the chocolate on the outside the toffee on the inside! Anyway, there's the story and I really hope you like this recipe. Even if you don't have Eclairs leftover, I recommend buying them anyway purely to make some cookies, as I think you're going to love them.

If you love cookies....

Check out my other recipes for more inspiration!

• Vegan "Nutella" Stuffed Cookies
• Caramel Stuffed Chocolate Chip Cookies
• Vegan Kit Kat Cookies

Recipe

Prep: 20 minutes +1 hour chill time

Cook: 11 minutes

Serves: 16-17 cookies

Notes:

• I like to weigh my cookie dough for a bit more accuracy - each one should be about 55-60g but overall this recipe makes roughly 17 cookies depending on how big you make them. You may need more trays for larger cookies.
• It's important to move the cookies to a wire rack if you have one, to help the air circulate and prevent the cookies going soggy on the bottom. 
• When chopping the Eclairs, you want them about the size of chocolate chips for reference.
• You can use light brown sugar instead of dark brown sugar instead, I just wanted them darker and chewier. 

Ingredients

• 115g butter, softened
• 160g dark brown sugar
• 140g caster sugar
• 2 large eggs, room temp
• 250g plain flour
• 40g cocoa powder
• 2 tsp bicarbonate of soda
• ½ tsp salt
• 280g Cadbury's Eclairs, chopped into small bits

Method

1. Firstly, chop the Eclairs as this takes the most amount of time, then set aside. 
2. In a large bowl, combine the butter and the sugars together using an electric whisk or standing mixer and beat till smooth. 
3. Add the eggs in one at a time, mixing well before adding the next.
4. In a separate bowl, sift together the flour, cocoa powder, bicarb and salt. 
5. Add the dry ingredients to the wet and mix until you have a thick chocolate cookie dough.
6. Lastly, add the chopped Eclairs and fold through until evenly mixed in.
7. Chill the cookie dough for 30 minutes. 
8. After they have chilled,  line two/three large baking trays with baking paper. 
9. Use a tablespoon or ice-cream scoop to spoon out the cookie dough into balls. See notes. Its much easier to roll them when they have been chilled. If if they become soft, pop the cookie dough back into the fridge for a little longer. 
10. Line the cookies on the prepared trays making sure they have enough room to expand and not touch each other.
11. Place the trays in the fridge to chill for another 30 minutes.
12. After the cookies have chilled for 20 minutes, preheat the oven to 180℃.
13. Bake the cookies for 10-12 minutes - mine took 11 minutes but an extra minute or less depends on your preference and oven temperature. They should have spread out and puffed up but once they cool they flatten to normal. 
14. Leave the cookies to cool on the trays for 10 minutes then move them to a wire rack to cool fully.
15. Serve or keep in an airtight container for up to 5 days. Enjoy!

Christina

xx