Ingredients

200g Unsalted Butter

190g Plain Flour

1 Tbsp Corn Flour

100g Caster Sugar

100g Light Brown Sugar

1 Tbsp Milk Powder

1/2 Tsp Bicarbonate of Soda

1/2 Tsp Baking Powder

1/8 Tsp Salt

3 Large Eggs

2 Tsp Vanilla Extract

3 Tbsp Full Fat Yogurt

185g Chopped Cookies (Any Flavour you want……also you could use any or mine!!!!! me me me ha ha ha) HERE FOR MEEEEEE

Method

Pre Heat your oven to 170C/150CFan/325F/Gas3

Line your cupcake tin with muffin/cupcake cases.

Begin by chopping up your cookies into pieces, I chop mine to around 1-2cm thick.

Into your mixer place your sugars and “room Temp” butter. Give these a whip up for a few minutes until it becomes all light and fluffy.

Into this add your eggs, vanilla & yogurt. Don’t mix them yet.... Hold it!

In a separate bowl mix together your flour, bicarb, baking powder, salt & milk powder. Give these a mix up and then pour it onto the rest of the ingredients in the mixer. Now you can whip, whip, whip these up until the batter is all smooth and fully incorporated. Scrape down half way through, you shouldn’t mix for longer than a minute.

Remove the bowl from the stand.

In a bowl cover your cookies with the corn flour and give them a mix around. ( this will help them to stick in the batter and not fall to the bottom)

Fold these into the mix and spoon into your cases. Fill them 3/4 full.

Bake for 21-23 mins, once cool enough to touch, transfer them to a cooling rack.

Top these with a buttercream of your choice and add some extra cookies into it, you could also drizzle them with chocolate, but I think I’m hungry and getting carried away!!!