- 200g plain flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 125g softened unsalted butter
- 140g soft light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 100g white chocolate chunks or chips
- 100g fudge pieces
- 1 teaspoon cinnamon
- Cinnamon sugar (50g golden caster sugar mixed with 1 teaspoon ground cinnamon)
Cinnamon, white chocolate and fudge. A match made in heaven.
These soft and squidgy cookies are everything you need at any time of the day. They are really quick to bake too so perfect when you fancy something sweet.
This recipe is really customisable so feel free to add whatever you would like to make them your own.
They never usually last more than an hour or so in my house but if you are making them in advance, I would suggest not to make them longer than two days before you need them as they are best when they are nice and soft and perfect about 5 minutes out of the oven.
Preheat the oven to 180C and line two baking trays with greaseproof paper. Then cream the butter and the sugar together.
Use your hands to work it into a dough, wrap it in cling film and leave it in the fridge for half an hour as this will stop it spreading too much when baking.
Pour some of the cinnamon sugar into a bowl and roll the ball of dough around until it is evenly covered.
I’m not going to lie, they taste epic! A crunch on the outside, gooey on the inside, the melted white chocolate and fudge pieces add to the cinnamon sugar beautifully!
Very easy to make, easier to eat!
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!