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Slow Cooker Chocolate Orange Stuffed Cookie
An amazing slow cooker dessert with cookie dough stuffed with chocolate orange segments
Course
Baking
Cuisine
Slow Cooker
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
8
Calories
384
kcal
Author
Lucy Allen | BakingQueen74
Equipment
large oval slow cooker
cake liners
Ingredients
120
g
unsalted butter
softened
65
g
soft light brown sugar
60
g
granulated sugar
1
medium egg
1.5
tsp
vanilla bean paste
200
g
plain flour (all-purpose flour)
I used golden wholegrain
0.5
tsp
baking powder
pinch
of salt
100
g
milk chocolate chips
1
Terry's chocolate orange
you will only use half
UK Measurements
-
US Measurements
Instructions
Place the butter and two different sugars in a large bowl. Beat together with a wooden spoon (or mixer) until the mixture is creamy.
120 g unsalted butter,
65 g soft light brown sugar,
60 g granulated sugar
Add the egg and vanilla bean paste and beat well.
1 medium egg,
1.5 tsp vanilla bean paste
Sift in the flour, baking powder and salt.
200 g plain flour (all-purpose flour),
0.5 tsp baking powder,
pinch of salt
Mix together with a wooden spoon until the mixture starts to come together.
Add three quarters of the chocolate chips and mix into the dough.
100 g milk chocolate chips
Line your slow cooker pot with a few sheets of baking paper, at different angles to each other.
Place half of the dough in the slow cooker pot on top of the baking paper. Press the dough down into the base of the pot so you have a flat layer.
Break the chocolate orange into pieces and place around half of it on top of the cookie dough.
1 Terry's chocolate orange
Put the rest of the cookie dough on top of the chocolate orange pieces and press the dough down so the edges are sealed.
Top with the remaining chocolate chips.
Place a clean tea towel under the lid of your slow cooker, fold the sides of the tea towel up over the lid, and place the lid on the slow cooker.
Cook on high for approx. 2 hours, or until the edges of the cookie are firm and the centre is still a little soft.
Using the edges of the baking paper, remove the cookie from the slow cooker and place it on a cooling rack to cool. It will harden as it cools.
When totally cool, cut into slices and serve.
Notes
Note: I made this recipe in my 3.5 litre oval slow cooker. If using a larger slow cooker you will need to increase the quantities.
Nutrition
Calories:
384
kcal
|
Carbohydrates:
43
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Cholesterol:
54
mg
|
Sodium:
21
mg
|
Potassium:
76
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
435
IU
|
Calcium:
45
mg
|
Iron:
1.5
mg