Food & Drink

Cherry & chocolate triple chip cookie cobbler


• 1 pack Doughlicious Chocolate triple chip cookie dough

• 1kg frozen pitted cherries

• 110g brown sugar

• 3 tbsps cornstarch

• 1 tsp vanilla extract

• ¼ tsp almond extract

• Pinch of salt

• 50ml lemon juice (one lemon)

• Vanilla ice cream, for serving


Preheat the oven to 180°C (160°C fan) Gas Mark 4. Defrost and rinse the cherries, drain all the excess liquids.

In a large bowl, add the cherries with the sugar, vanilla extract, almond extract, cornstarch, pinch of salt and lemon juice. Pour cherry mixture into a 27 x 18cm (7x10in) baking dish. Bake for 30 minutes.

Meanwhile remove the cookie dough from the fridge and let it rest at room temperature for 10 minutes. Cut the dough balls in halves and roll each half to form smaller balls, then gently press them with a spatula.

Remove the cherry mixture from the oven, reduce the temperature to 160°C (140°C fan) Gas Mark 3.

Evenly arrange the cookie dough over the cherry filling. Set in the oven and bake for an extra 15 minutes or until the cookie dough is ready and the juice from the cherries is bubbling.

Serve immediately or let it cool and serve later, it tastes great with vanilla ice cream or custard.

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