Double Decker Pillow Cookies {Cadbury Week}

Today is the second day of Cadbury Week here on United Cakedom!! Today features the Double Decker.

The Double Decker is the chocolate bar we buy in bulk before we fly back to the states for a visit. It’s just that good that we feel we have to share it with everyone we love. They are obviously missing out on a great treat.

Maybe it’s a bit rude to share it… as it’s not readily available to them nor do we get back often. It’s like giving them a taste of something and taking it away again. Ah well.

I saw Pillow Cookies on Bakerella’s site ages ago and when thinking about how I wanted to use the Double Decker in baking it’s the first thing that came to mind. So, I made Double Decker Pillow Cookies.

I adapted the recipe to better fit a UK audience using grams instead of cups. However when scooping out the batter I use a ½ cup so not completely UK friendly. I did my best!!

The cookies turned out amazing!! I wish I had followed the instructions a little closer when it came to chilling the prepared cookies before baking. These spread a little more then I would have liked, but no harm done. The are still amazing!!  

Cadbury Double Decker Pillow Cookies

3 Double Deckers

230g  butter, room temperature
275g light brown sugar
2 large eggs, plus 1 egg yolk, lightly beaten
1 tablespoon vanilla extract
360g cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
handful of rice cereal

Cut up the Double Deckers into 1 in squares, you will have about of bar left. I made 9 cookies, but I could have made 10.

Beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add the lightly beaten eggs gradually. Then add the vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk. Add flour to butter mixture and beat until combined. Gently fold in the rice cereal. Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 170C/350F about 10 minutes before taking out of the fridge. Use a ½ cup measuring cup to scoop out the batter. It might be a bit tough to get out as it’s chilled so pack the cup with a spoon. Work quickly so the dough remains chilled or make one cookie at a time so the rest of the dough remains cold. I didn’t stick to this rule too closely and I think that’s why mine spread so much. I should have stuck them in the fridge for a few minutes before baking. Which is what you can do to stop the spreading.

Make an indention and place a 1 inch square Double Decker in the center. Press down gently and work the remaining dough around the candy bar piece. You can use your hands to shape the dough into a ball. Prepare 5 or 6 cookies at a time using a large baking sheet (15 X 20) and bake at  170C/350F for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack. Then enjoy!!

notes: Bakerella’s Brownie Pillow Cookies; as I said in my previous post these are not sponsored by Cadbury in anyway! Just me having a bit of fun with one of Britain's favorite brands. 

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