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Mudslide Cookies Recipe by Adam Handling

Mudslide Cookies Recipe by Adam Handling


  • 90g milk chocolate
  • 250g dark chocolate
  • 55g butter
  • 3 eggs
  • 225g sugar
  • 10g vanilla essence
  • 50g plain flour
  • 3g baking powder (half a teaspoon)
  • 220g milk chocolate


  1. Melt the two first chocolates with the butter over a bain-marie (a pot of water with a bowl on top). Whisk the eggs, vanilla, salt and sugar until they double in volume – similar to whipped cream.
  2. Sieve the dry ingredients together. Fold the eggs into the chocolate, then add the dry ingredients and lastly, the 220g milk chocolate.
  3. Chill the mixture for a few hours or even better, overnight.
  4. Weigh 45g and roll into small balls, place onto a silpat mat, leaving them spaced apart. Cook at 160°C for 15 minutes.


  • Oven must be pre-heated
  • Space the cookie dough when on the tray
  • When cooked, remove the tray from the oven and leave to rest for 10 minutes – they will feel very soft but trust me they will set when cool!

Recipe by Adam Handling

Adam Handling 

Exclusive American
Food and Drink

only at The American Pantry