In the UK, you can’t find Pepperidge Farm Cookies – I know, it’s not like they’re the best cookies ever, but as far as packaged cookies go, Pepperidge Farm’s are pretty damn fine. So what do you do when you can’t buy them?
…It’s DIY time.
First off: we have a buttery, crisp cookie base in the shape of an oval. It’s simple and delicious with a light, crunchy texture.
Next: a layer of dark chocolate – I like to go for a 70% cocoa solid vibe here as it helps to calm down the sweetness of the cookie underneath. However, if you’re more of a milk chocolate person, GO FOR IT!
Finally: a topping of your choice. I think the genuine pepperidge farm ones have chopped pecans on top but you can really put whatever you want on there. It’s nice to have something a bit crunchy in my opinion so – toasted nuts/seeds, cocoa nibs, candy canes etc…
– I’ve subbed half the butter for 3.5 0z of coconut oil (i.e. used 3.5 oz of butter + 3.5 oz of coconut oil) and it works just as well!
– If you want an easy way to temper the chocolate, I’ve got an easy, step-by-step image guide here
– To save time:
– You seriously don’t need to make these oval shaped – it saves a lot of hassle if you just make the cookies round: just roll the dough into 1″ balls, place on the lined cookie sheet and flatten into 1/4″ thick circles; they’ll be just as good, and much quicker to make.
– instead of coating the bottom of the cookies w/ the chocolate, just dip one half of the cookie into the chocolate, then dip it into the toppings
– You can use any other toppings you want – don’t limit yourself to those three, go crazy! – chopped peanuts, hazelnuts, spread on some nutella, crushed pretzels, crushed potato chips, flaky sea salt, chopped toffee, chopped candy bars (rolo or snickers would be just…I can’t even…), dried fruit, freeze dried fruit, mini marshmallows… whatever!
– I also drizzled the peppermint Geneva Cookies with a but of melted white chocolate for some pizazz :O ahaha
DIY Geneva Cookies – Pecan / Candy Cane / Coconut
- 14 tbsp (7 oz) unsalted butter (see notes)
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp vinegar , (anything but balsamic!) or lemon juice
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 cups all purpose flour
- 8 to 10 oz semisweet / bittersweet chocolate , , melted (and tempered if you can be bothered – see notes)
For the toppings ~ 1/2 to 2/3 cup of one of the following:
- 1/3 cup toasted chopped pecans , , toasted dessicated coconut, crushed candy cane
- Preheat your oven to 300 degrees F (150 degrees C).
- Cream the butter, sugar, vanilla and vinegar/lemon juice together in a large bowl. Add in the next 4 ingredients and stir until just combined.
- Divide the dough into 1″ balls, roll the dough balls into 2 1/4″ long sausage shapes, place onto a lined cookie sheet.
- Flatten the sausages of dough into oval shapes (see notes) – about 1/4 inch thick, spaced 1/2" apart on the cookie sheet.
- Bake for 17-20 minutes until they are a light golden brown. Allow to cool on a wire rack.
- Once cooled, spread about 1/2 tsp of melted (tempered if you can be bothered) chocolate onto the bottom of each cookie (you can use a pastry brush, pallette knife or butter knife), and sprinkle with your desired toppings. Let the chocolate set at room temperature. Store in an airtight container.