You’re going to LOVE these Double Decker cookies. Soft and chewy chocolate-flavoured cookies filled with milk chocolate chips and chunks of gooey, crispy Double Decker bars. If you’re looking for a tasty afternoon pick-me-up, this recipe is for you!
I’ve made plenty of cookie recipes lately, including Crunchie cookies, Mars Bar cookies and Galaxy cookies. But until now, I’ve never made a double chocolate version. Say hello to these chunky, chewy, indulgent Double Decker cookies!
For those who are new to baking, I’ve written in-depth notes and tips as well as detailed step-by-step instructions in this post. If you’d rather skip straight to the recipe, you can find the condensed version in the recipe card at the bottom of the post. Enjoy!
What is a Double Decker?
A Double Decker is a Cadbury’s chocolate bar with a crispy chocolate layer, a chewy nougat layer and a milk chocolate coating. Double Deckers have been around since the 70s and are still popular in the UK to this day!
Ingredients
- Butter: Use soft, cubed butter when making cookies as it’ll be much easier to mix than butter straight from the fridge. To soften your butter, simply let it sit out at room temperature for an hour or so before you begin baking.
- Brown sugar: Some cookie recipes call for white sugar only but I prefer to use a mixture of white and brown. I find the combo creates the perfect texture- chewy in the middle and crispy at the edges. I recommend using soft, light brown sugar.
- Caster sugar: Caster sugar is best for baking because it’ll melt into the fat much easier than granulated sugar. Caster sugar is also known as superfine sugar in some other countries.
- Egg: Egg is the binding ingredient in these cookies- it’s what prevents them from falling apart. One medium-sized egg is perfect for this recipe. You can also use a flax-seed ‘egg’ if you'd like an egg-free version.
- Self-raising flour: I recommend using self-raising flour rather than plain or all-purpose flour for these cookies. It already has the raising agents added to it so it saves you an extra step!
- Cocoa powder: This makes the cookie dough chocolate-flavoured and adds an extra touch of indulgence.
- Chocolate chips: Milk chocolate chips were the perfect accompaniment to these Double Decker cookies. You can also use semi-sweet chocolate chips or even white chocolate chips if you prefer.
- Double Deckers: Of course, you’ll need some Cadbury Double Deckers to make these delicious cookies! I found 4 bars to be the perfect amount.
Equipment
- Mixing bowl: You’ll need a large mixing bowl to make these cookies.
- Wooden spoon: Or a silicone spatula if you prefer, to mix everything together.
- Electric whisk or stand mixer: This is not totally essential but I highly recommend using one if you can. Mixing the butter and sugar together can be quite tough on the arms!
- Baking trays and baking paper: These cookies have to be baked in small batches because they spread out as they bake. You’ll be able to fit around 6 on each tray. If you’re not using a non-stick tray, make sure to line it with baking paper.
How to make Double Decker cookies
Step 1: First preheat your oven and line your baking trays. Preheat the oven to 180°C/350°F, or if you’re using a fan or convection oven, 160°C/325°F.
Line two large trays with baking paper or parchment paper. Set aside for now.
Step 2: Chop 4 Double Decker bars into small chunks. Set aside until you’re ready to add it to the cookie dough.
Step 3: Add 150g of softened butter, 140g of caster sugar and 100g soft light brown sugar to a large mixing bowl. Mix together to create a thick paste, using an electric whisk or stand mixer to assist you if needed.
Step 4: Add an egg and mix it in until you have a soft, smooth mixture.
Step 5: Add 225g of self-raising flour and 25g cocoa powder to the bowl. Stir it in with a wooden spoon and when it’s starting to come together, use your hands to press it into a large ball of dough. If the dough is sticky or wet, add more flour to help it come together, or add a splash of milk if it’s too dry.
Step 6: Now add the Double Decker pieces along with 70g of milk chocolate chips. Gently knead them into the dough with your hands.
Step 7: Divide the dough into 12 pieces and roll them into balls. Gently press down on each one until around 1 inch thick.
Step 8: Place the cookies on the tray, leaving an inch or two of space between them to allow for spreading. I recommend around 6 per tray.
Step 9: Bake your Double Decker cookies for exactly 11 minutes. They may look underdone at first but don’t worry! They’ll firm up nicely once they’ve cooled.
Step 10: Leave the cookies on the tray until they’re completely cool, then enjoy!
Top Tips
- Add extra Double Decker pieces on top of the cookies while they’re fresh out of the oven. This will make them look a bit fancier and taste extra delicious.
- If you’re baking the cookies on a non-stick cookie tray, bake for 10 minutes instead.
- Swap the cocoa powder for extra self-raising flour and add 1 teaspoon of vanilla extract if you prefer a vanilla-based cookie. These will spread a bit more than the chocolate-based ones so I recommend putting less on the tray at one time.
FAQ
If you keep them at room temperature in an airtight container, they should last for at least 5 days.
Yes, these cookies are great for freezing. Simply wrap them up tightly in clingfilm or tinfoil or put them into airtight containers and freeze for up to 1 month. When you’re ready to defrost them, let them sit out at room temperature on a wire rack or plate until thawed. Do not refreeze.
More cookie recipes:
I hope you like these Double Decker cookies. If you make them at home, please leave a rating below to let me know how it goes. Enjoy!
Double Decker Cookies
Ingredients
- 150 g Softened butter (⅔ cup) cut into cubes
- 140 g Caster sugar (∼¾ cup)
- 100 g Soft light brown sugar (½ cup)
- 1 Egg
- 225 g Self-raising flour (∼1+¾ cups)
- 25 g Cocoa Powder (¼ cup)
- 4 Double Decker bars (∼150g/5oz) chopped into small chunks
- 70 g Milk chocolate chips (∼2.5oz)
Instructions
- Preheat your oven to 180℃ (160℃ for fan ovens) and line a large tray or two with baking paper.
- To a large bowl, add the butter, caster sugar and soft brown sugar. Mix with an electric whisk or stand mixer to create a thick paste.
- Add the egg and mix again until smooth.
- Next, add all of the flour and the cocoa powder. Mix it in with a wooden spoon and once it's starting to stick together, use your hands to press it into a ball of dough.
- Gently knead the chopped Double Decker bars and the chocolate chips into the cookie dough.
- Divide the dough into 12 pieces and roll each one into a ball. Gently press them down to create discs that are around 1-inch thick.
- Pop them onto your tray(s), leaving an inch or two of space in between each one to allow for spreading.
- Bake the cookies, one tray at a time, for 11 minutes exactly. They will look a little underbaked at first but will firm up as they cool. Do not keep baking them or they'll end up hard and crispy!
- Leave them on the tray until completely cool, then enjoy.
Video
Notes
- If the dough is too sticky, add more flour. If it’s too dry, add a splash of milk to help it stick together.
- Cookies can be stored in an airtight container for up to 5 days.
- If you're using a non-stick cookie sheet, baking time will be 1 minute less.
Leave a Reply