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Tag: viral recipes

  • Hot Honey Halloumi Chicken Linguine (High Protein, Serves 2)

    Hot Honey Halloumi Chicken Linguine (High Protein, Serves 2)


    If you love a creamy pasta but still want to keep your meals high in protein, this Hot Honey Halloumi Chicken Linguine needs to be on your menu. It’s the perfect balance of sweet, spicy and savoury: tender spiced chicken, silky garlic cream sauce, and golden crispy halloumi drizzled in hot honey on top.

    It feels like proper comfort food, but each portion still packs a solid hit of protein, making it ideal for a satisfying lunch or easy weeknight dinner.

    Why You’ll Love This Recipe
    • High protein and satisfying – thanks to the chicken, halloumi and light cream cheese, you’re getting a really decent protein boost while still enjoying creamy pasta.
    • Sweet–spicy flavour combo – the hot honey halloumi is the star: crispy, salty cheese with that sticky honey, chilli and lemon hit on top.
    • Simple ingredients – everything is supermarket‑friendly and you probably have most of the spices in your cupboard already.

    • Perfect for two – this recipe is written for 2 portions, ideal for a cosy dinner or for cooking once and saving a portion for later.

    Ingredients (Serves 2)


    For the chicken pasta
    • 200 g uncooked chicken breast, diced (about 7 oz)
    • 2 tsp paprika
    • 2 tsp garlic salt
    • 1 tsp onion powder
    • Low‑cal cooking spray or 1–2 tsp olive oil
    • 120 g dry linguine (about 4 oz)
    • 80 g light cream cheese (about 1/3 cup)
    • 1 chicken stock cube (or 1 tsp chicken bouillon powder)
    • 8–10 cherry tomatoes, halved
    • 2 cloves garlic, crushed or minced
    • 150–200 ml reserved pasta water (2/3–3/4 cup), to loosen the sauce as needed
    For the hot honey halloumi
    • 80 g halloumi, cut into small chunks (about 3 oz)
    • 2 tbsp honey
    • Juice of 1/2 lemon (about 1–2 tbsp)
    • 1/2–1 tsp chilli flakes / red pepper flakes, to taste
    To finish

    • Fresh parsley, chopped, for garnish

    Step‑by‑Step Method

    1. Season the chicken
      Add your diced chicken breast to a bowl. Sprinkle over the paprika, garlic salt and onion powder. Give it a good mix so every piece is coated, then spray with a little oil (or drizzle with a small amount of olive oil) and toss again.
      This simple dry rub gives the chicken loads of flavour without needing a long marinade.
    2. Cook the linguine
      Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions until al dente.
      Before you drain the pasta, scoop out 150–200 ml (2/3–3/4 cup) of the starchy pasta water and set it aside – this is liquid gold for loosening and emulsifying your sauce later.
    3. Fry the chicken
      Heat a large non‑stick frying pan over medium heat and give it a spray of oil. Add the seasoned chicken in an even layer and cook for around 5–10 minutes, stirring occasionally, until the pieces are browned on the outside and cooked through in the middle.
      You want a bit of colour on the chicken here – it adds flavour and makes the sauce more savoury and rich.
    4. Add garlic and tomatoes
      Once the chicken is cooked, add the crushed garlic and the halved cherry tomatoes straight into the pan. Pour in a small splash of water to help everything move.
      Let the tomatoes cook until they start to blister and soften, then gently press them down with the back of a spatula. They’ll break down into a fresh, slightly sweet tomato base for your sauce.
    5. Build the creamy sauce
      Turn the heat down slightly and add the light cream cheese and chicken stock cube to the pan. Start with about 150 ml of the reserved pasta water and stir well until the cream cheese melts and the stock cube dissolves.
      You’re aiming for a smooth, glossy sauce that lightly coats the chicken. If it looks too thick, add a splash more pasta water; if it’s too thin, let it bubble gently for a minute or two to reduce.
    6. Toss through the linguine
      Tip the drained linguine straight into the pan with the sauce. Use tongs or a couple of forks to toss the pasta through until every strand is coated.
      Keep the pan on low heat while you do this so the sauce stays warm and creamy without drying out.
    7. Crisp up the halloumi
      In a separate pan, add a little cooking spray and place it over medium heat. Add the halloumi chunks in a single layer and fry for a few minutes on each side until they are golden and crispy with some deeper, caramelised edges.
      Halloumi can go from perfect to overdone fairly quickly, so keep an eye on it and turn as needed.
    8. Make the hot honey
      While the halloumi is still in the pan, turn the heat to low. In a small bowl, mix together the honey, lemon juice and chilli flakes. Pour this mixture over the hot halloumi and gently toss to coat.
      The honey will loosen slightly with the heat, creating a glossy, sweet–spicy glaze that clings to the cheese.
    9. Plate up
      Divide the creamy chicken linguine between two warm bowls. Spoon the hot honey halloumi over the top of each portion, making sure you get some of that sticky glaze too.

    Finish with a sprinkling of freshly chopped parsley for colour and freshness.

    Macros per Portion (Approximate)
    These values will vary slightly depending on the exact brands you use, but as a guide, per serving you’re looking at roughly:
    • Calories: 535 kcal
    • Protein: 50 g
    • Carbohydrates: 65 g
    • Fat: 14 g

    This makes it a great option if you’re trying to hit a higher protein target while still enjoying a proper, restaurant‑style bowl of pasta.

    Tips and Variations
    • Make it spicier: Add extra chilli flakes to the hot honey, or a pinch of cayenne to the chicken seasoning.
    • Swap the pasta: Linguine works beautifully, but spaghetti, tagliatelle or a short pasta like rigatoni will also pick up the sauce nicely.
    • Lighter option: Use reduced‑fat halloumi and go a little lighter on the honey to shave off a few calories if you prefer.

    • Vegetarian twist: Swap the chicken for extra halloumi or a can of chickpeas (drained and dried before frying) and keep everything else the same.

    How to Serve and Store
    This dish is best served immediately so you get the full effect of that crispy, hot honey halloumi on top of the silky pasta.
    If you do have leftovers:
    • Cool them quickly and store in an airtight container in the fridge for up to 2 days.
    • Reheat gently in a pan with a splash of water or milk to loosen the sauce.

    • The halloumi won’t be as crisp once reheated, but the flavours will still be delicious.

  • Brunch Like Hailey Bieber: Lighter Pizza Toast With A Protein Twist

    Brunch Like Hailey Bieber: Lighter Pizza Toast With A Protein Twist


    If you’ve been anywhere near food TikTok over the last couple of years, you’ve probably seen Hailey Bieber’s famous pizza toast doing the rounds. It’s buttery sourdough, burrata, tomatoes, parmesan, truffle oil – basically everything you’d expect from a celebrity brunch at home.
    I love the idea, but I also like my brunch to actually keep me going – ideally without blowing my calories for the entire day. So this is my lighter, more balanced version: still indulgent and “celeby”, but around 450 calories with a decent hit of protein from the egg and cheese.

    It’s perfect for a slow weekend brunch, or a “treat but not too extra” weekday brunch if you work from home.

    Hailey‑Inspired Pizza Brunch Toast (Around 450 Calories)
    Serves: 1
    Time: 15–20 minutes
    Approx. per serving: around 450 kcal, with a good mix of protein, carbs and fats (will vary depending on your bread and cheese)
    Ingredients


    Toast base
    • 1 medium slice wholemeal or seeded sourdough (about 40 g / 1.4 oz)
    • ½ teaspoon butter or olive spread (2–3 g)
    • ½ teaspoon truffle oil (optional, but very “celebrity”)
    • Pinch of salt
    Tomato layer
    • 1 medium ripe tomato, thinly sliced
    • 1 teaspoon extra‑virgin olive oil (5 ml)
    • Squeeze of lemon juice
    • Pinch of salt
    • Pinch of dried oregano or Italian herbs
    Cheese and “pizza” toppings
    • 30 g burrata or fresh mozzarella, torn (just over 1 oz)
    • 2 tablespoons marinara sauce or herby passata (about 30 ml)
    • 1 tablespoon finely grated parmesan (about 5 g)
    • Pinch of dried oregano
    • Pinch of chilli flakes
    Brunch protein and greens (my twist)
    • 1 medium egg (poached or fried in spray oil)

    • Small handful rocket or fresh basil leaves

    Method

    1. Marinate the tomatoes
      Slice your tomato and lay the slices in a small dish. Drizzle over the olive oil, a squeeze of lemon juice, a pinch of salt, and a little dried oregano or Italian herbs. Gently toss and leave them to marinate while you sort out the toast – even 5–10 minutes makes a difference.
    2. Toast the bread
      Lightly spread both sides of your sourdough with the butter or olive spread. Drizzle one side with the truffle oil and add a tiny pinch of salt.
      Heat a non‑stick pan over medium heat and toast the bread on both sides until golden and crisp. You want it sturdy enough to hold all the toppings without going soggy.
    3. Build the pizza toast
      Transfer the toasted bread to a small baking tray.
      Tear the burrata or mozzarella over the top of the toast. Layer the marinated tomato slices on top of the cheese and drizzle over any leftover marinade from the bowl. This adds loads of flavour without extra effort.
    4. Grill until melty
      Preheat your grill (broiler) to medium‑high, or use a hot oven (around 180–200 °C / 350–400 °F).
      Pop the tray under the grill for a few minutes, until the cheese is soft and beginning to melt and the edges of the toast are even more crisp. Keep an eye on it – it can go from perfect to burnt quite quickly.
    5. Add the pizza toppings
      Warm the marinara or passata in a small pan or the microwave.
      Spoon the sauce over the cheesy toast, then sprinkle with the parmesan, a little more dried oregano and a pinch of chilli flakes.
      Return the toast to the grill for 1–2 minutes, just until the parmesan melts and the top looks bubbling and irresistible.
    6. Finish with egg and greens
      While the toast is under the grill, cook your egg. I like it poached with a runny yolk, but you can fry it in a little spray oil if that’s easier.

    Place the egg on top of the pizza toast and scatter over the rocket or basil leaves. Slice into the yolk and let it run into the sauce and cheese – that’s your perfect brunch moment right there.

    How “health‑ified” is this version?
    The original pizza toast recipe is very generous with butter, oil and cheese. By slightly shrinking the bread slice, dialling down the fat, and keeping the egg for protein, this version sits closer to the 450 calorie mark for one serving, while still feeling like a proper treat.
    You’ve still got:
    • Carbs for energy from the sourdough and tomato
    • Protein from the egg and cheese
    • Fats from the oils and cheese to keep you satisfied
    • A bit of fibre from the wholemeal/seeded bread, tomato and rocket

    For the most accurate numbers, plug the exact ingredients and brands you use into your usual tracker (NutraCheck, MyFitnessPal, Cronometer etc.), as calories can vary a lot between breads and cheeses.

    Serving and variations
    • Add more protein: Use two eggs instead of one, or add a few slices of turkey, chicken or smoked salmon on the side.
    • Make it veggie‑heavy: Add a layer of wilted spinach or a few thin courgette ribbons under the cheese.
    • Go dairy‑lighter: Swap burrata for a lighter mozzarella, or use a reduced‑fat cheese and keep the parmesan as your flavour punch.
    • Make it truffle‑free: If you’re not a fan of truffle, skip the truffle oil and just use a little extra olive oil.
    If you make this, I’d love to know – are you team classic breakfast or team “celebrity brunch toast” now? Tag me on social or leave a comment with your tweaks and toppings.

  • Hugh Jackman’s Mum’s Butternut Squash Risotto (With UK & US Measurements)

    Hugh Jackman’s Mum’s Butternut Squash Risotto (With UK & US Measurements)

    Hugh Jackman’s Mum’s Butternut Squash Risotto (With UK & US Measurements)
    Every now and then a celebrity recipe pops up that feels like proper real life food rather than some cheffy faff, and this one is exactly that. Hugh Jackman’s mum’s butternut squash and spinach risotto is simple, cosy and very doable on a Tuesday night – no culinary school required


    I’m a big believer that “celebrity” recipes only earn a place in our kitchens if they actually work in normal homes, with normal pans, and normal supermarket ingredients. So I’ve tested this one, translated it into UK‑friendly measurements, and added US cups and ounces so my friends across the pond can cook along too.

    It’s naturally meat‑free, full of comforting carbs, and you can absolutely nudge it in a more health‑conscious direction with a couple of easy swaps. Think: lots of veg, mindful butter and cheese, and a portion size that still feels generous.

    Is Hugh Jackman’s Risotto Vegetarian?
    Short answer: yes, it can be.
    The dish itself is built from butternut squash, spinach, Arborio rice, stock, butter and a sprinkle of hard cheese on top. There’s no meat or fish in the base recipe. The only sticking point for strict vegetarians is the cheese. Traditional Parmigiano Reggiano is made with animal rennet, which means it’s not technically vegetarian.
    If you want the dish to be fully vegetarian, just choose:
    • Vegetable stock instead of chicken stock
    • A vegetarian “Italian hard cheese” or “Parmesan‑style” cheese (most UK supermarkets now label these clearly)

    Once you’ve made those swaps, you’ve got a lovely, cosy vegetarian dinner that still tastes indulgent enough to feel like a treat.

    A Few Nutrition‑Conscious Tweaks
    This is comfort food, so I’m not here to remove all the joy. But if you’re trying to keep things on the lighter side, here are a few gentle tweaks that work well:
    • Use olive oil to sauté the onions, then finish with a smaller knob of butter at the end rather than a big chunk
    • Stick to a measured amount of hard cheese – it’s strong, so a little goes a long way
    • Load up the spinach (and even add extra greens like peas or shredded cavolo nero)
    • Serve with a simple side salad to add freshness and volume

    You still get that creamy, restaurant‑style texture, but with a bit more balance.

    Ingredients (Serves 4)

    I’ve listed the UK measurements first, with US equivalents in brackets so everyone is covered.
    • 1 tbsp olive oil or unsalted butter (same for US)
    • 1 medium onion, finely chopped (about 150g / 5 oz)
    • 2 cloves garlic, crushed (same for US)
    • 300g risotto rice, Arborio (1½ cups)
    • 120ml dry white wine, optional (½ cup – or use extra stock)
    • 600g butternut squash, peeled and diced small (about 4 cups)
    • 1–1.1L hot vegetable or chicken stock (4–4½ cups)
    • 60g grated vegetarian Italian hard cheese (½ cup)
    • 40g unsalted butter, to finish, optional (3 tbsp)
    • 80g baby spinach, big handfuls (2 packed cups)
    • Sea salt and black pepper, to taste
    • Optional: squeeze of lemon to brighten at the end
    If you’d like to make this dish vegan, you can:
    • Use olive oil only (no butter)
    • Skip the cheese or use a good vegan hard cheese alternative

    • Double‑check your stock is vegan‑friendly

    Method (Step‑by‑Step, No Stress)

    1. Start the flavour base
      Heat the olive oil or butter in a large frying pan or wide saucepan over a low–medium heat. Add the finely chopped onion with a pinch of salt and let it gently soften for 5–7 minutes until translucent. You don’t want much colour here – slow and gentle wins.
      Stir in the crushed garlic and cook for another minute until fragrant.
    2. Toast the rice
      Pour in the risotto rice and stir so every grain is coated in the buttery onion mixture. Give it 1–2 minutes – you’ll see the edges of the rice start to look slightly translucent. This step helps with flavour and texture.
    3. Add the wine (or skip it)
      If you’re using wine, add it now. Pour it in and stir until nearly all the liquid has been absorbed. If you don’t fancy cooking with wine, simply replace it with a ladle of hot stock instead.
    4. Bring in the squash and stock
      Stir in the diced butternut squash so it’s evenly distributed. Add your first ladle of hot stock and keep the pan at a gentle simmer. Stir every so often, and once the liquid is mostly absorbed, add another ladle.
      This is the “risotto rhythm”: add stock, stir, let it absorb, repeat. It’s quite soothing once you get into it.
    5. Keep going until creamy
      Continue adding stock a ladle at a time for around 18–22 minutes. Taste a grain of rice – you’re aiming for creamy, with a little bite in the centre (al dente), and tender pieces of squash. You might not need every drop of stock, or you might need a splash more hot water. You’re looking for a loose, creamy texture, not a stiff mound.
    6. Finish with spinach and cheese
      When the rice is where you want it, turn the heat down low. Gently stir in the butter and grated vegetarian hard cheese until everything looks glossy and silky.
      Fold in the baby spinach right at the end – the residual heat will wilt it in a minute or two. Taste and adjust with salt, black pepper and a squeeze of lemon juice if you’d like a bit of brightness.
    7. Serve and enjoy

    Serve straight away in warm bowls. I like to add a little extra sprinkle of cheese and a twist of black pepper on top. A simple green salad on the side works beautifully and keeps the plate feeling light.

    Making It Work for Real Life
    A few practical notes now I’ve made this a couple of times:
    • Time: From chopping board to bowl, I’d allow about 40–45 minutes. Most of that is gentle stirring, so pop on a podcast or some music.
    • Leftovers: Risotto is always best freshly made, but leftovers will reheat with a splash of stock or water in a pan. Just don’t expect quite the same silky texture.
    • Batch cooking: You can prep the squash in advance and keep it in the fridge for a day or two, which does speed things up on a weeknight.


    If you’re someone who loves cosy, one‑pan dinners that feel a bit special but don’t require a chef’s jacket, this one is absolutely worth adding to your list.

  • One-Pan Lemon Pepper Prawns, Orzo and Spinach (Easy High-Protein Dinner)

    One-Pan Lemon Pepper Prawns, Orzo and Spinach (Easy High-Protein Dinner)


    If you love a cosy, creamy bowl of pasta but hate a mountain of washing up, this one-pan lemon pepper prawns, orzo and spinach is about to become your new weeknight staple. It’s high in protein, full of fresh flavour, and cooks in around 25 minutes – all in a single frying pan or skillet.


    What Makes This Recipe Different

    Most creamy pasta dishes rely on loads of cream or cheese, but this version gets its silkiness from starchy orzo and a little butter, brightened with lemon and packed with spinach for extra greens. You get that “comfort food” feeling without a heavy, bloated aftermath, and it’s easy to scale up or down depending on how many you’re feeding.

    Ingredients


    Serves 4
    • 1 lb / 450 g raw prawns (shrimp), peeled and deveined
    • ½ teaspoon kosher salt, plus extra to taste
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • 1 tablespoon neutral oil (olive or rapeseed)
    • 1 lemon, thinly sliced
    • ½ small onion or 1 small shallot, finely diced
    • 3–4 garlic cloves, minced
    • 1½ cups / about 280 g dry orzo pasta
    • ½ cup dry white wine (optional but adds great flavour)
    • 2 cups / 480 ml chicken or vegetable stock
    • Zest and juice of 1 lemon
    • ½ teaspoon dried oregano or Italian herb mix
    • Pinch chilli flakes / red pepper flakes (optional)
    • 1–2 tablespoons butter (optional, for richness)
    • 2–3 cups fresh spinach, roughly chopped or whole baby leaves
    • Small handful fresh parsley, dill or basil, chopped

    Optional: add ½ teaspoon lemon pepper seasoning or extra cracked black pepper for a stronger lemon pepper kick.

    Step-by-Step Method

    1. Season the Prawns
      Pat the prawns dry with kitchen paper, then toss them in a bowl with the salt, pepper, garlic powder, a drizzle of oil and a little lemon zest. This quick seasoning step helps the prawns sear nicely and means every bite is flavourful.
    2. Sear the Prawns and Lemon Slices
      Heat the oil (and 1 tablespoon butter if using) in a large frying pan or skillet over medium–high heat. Add the prawns in a single layer and sear for 30–60 seconds per side, just until they turn pink around the edges, then transfer them to a plate. Quickly add the lemon slices to the hot pan, sear both sides for about 30 seconds, and set them aside with the prawns.
    3. Build the Flavour Base
      Turn the heat down to medium. Add the diced onion or shallot to the same pan and cook for 2–3 minutes until softened and translucent. Stir in the minced garlic and chilli flakes, cooking for 30–60 seconds until fragrant – this forms the aromatic base for the whole dish.
    4. Toast the Orzo
      Tip the dry orzo into the pan and stir so it’s coated in the onion, garlic and oil. Toast it for 2–3 minutes, stirring frequently, until some of the grains look lightly golden. This step deepens the flavour and helps the orzo hold its texture as it cooks.
    5. Deglaze and Simmer
      Pour in the white wine, if you’re using it, and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine bubble away until it’s mostly absorbed, then add the stock, remaining lemon zest, dried oregano or Italian herbs, and a pinch of salt and pepper. Bring everything up to a gentle boil, then reduce the heat and simmer for 8–10 minutes, stirring occasionally, until the orzo is just tender and most of the liquid has been absorbed.
    6. Add Spinach and Prawns
      Stir the spinach through the hot orzo and let it wilt for 1–3 minutes. Once the greens have softened, return the prawns and seared lemon slices to the pan, nestling them into the orzo. Cook for another 2–3 minutes until the prawns are fully pink and opaque and the orzo is creamy but not dry.
    7. Finish with Lemon and Herbs

    Take the pan off the heat and stir in the lemon juice and another small knob of butter if you like a glossy finish. Taste and adjust the seasoning with extra salt, pepper or lemon juice, then scatter over your chopped fresh herbs. Serve straight from the pan at the table for that relaxed, rustic feel.

    How to Make It Lighter or Heavier

    For a lighter version, skip the butter and use extra stock instead of wine, then load up the spinach or add extra vegetables like courgette or peas. For something more indulgent, stir in a little grated Parmesan or pecorino at the end to create a richer, risotto-like texture without needing loads of cream.

    Serving Suggestions and Leftovers

    This dish is pretty much a complete meal in one pan, but you can add a simple side salad or some crusty bread if you want to stretch it for more people. Leftovers reheat well with a splash of stock or water; the orzo will thicken as it sits, so loosening it gently on the hob brings it back to life without drying out the prawns.

    From TikTok to Table
    If you found this recipe via my TikTok, you’ve already seen how quick and simple it is to throw together. Over there I share the step-by-step video, plus real-time cooking tips and flavour swaps. If you cook this one-pan lemon pepper prawns and orzo, tag me in your video or photo so I can see your creation

  • Stuffed Oreo Sprinkle Cookies: The TikTok-Famous Bake You Need To Try

    Stuffed Oreo Sprinkle Cookies: The TikTok-Famous Bake You Need To Try


    If you love over-the-top bakes that look amazing on camera but are still easy to make at home, these stuffed Oreo sprinkle cookies are for you. Imagine a soft, chewy cookie, bright sprinkles on top, and a full Oreo hiding in the middle, just waiting for that dramatic break on TikTok.


    Why you’ll love these stuffed cookies
    • A full Oreo in every cookie for maximum crunch and nostalgia.
    • Soft, chewy vanilla cookie dough loaded with white chocolate and rainbow sprinkles.

    • Perfect for TikTok, Reels and Stories thanks to that gooey pull-apart moment.

    Ingredients for stuffed Oreo sprinkle cookies


    For around 10 large cookies, you’ll need:
    • 115 g unsalted butter, softened
    • 120 g light brown sugar
    • 80 g caster sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 260 g plain flour
    • ½ teaspoon bicarbonate of soda
    • ¼ teaspoon salt
    • 60 g white chocolate chips
    • 3–4 tablespoons rainbow sprinkles

    • 10 Oreo biscuits (or any sandwich biscuit you like)

    Step-by-step method

    1. Prep your tray and oven
      Line a baking tray with baking paper and preheat your oven to 180°C (160°C fan).
    2. Cream the butter and sugars
      In a mixing bowl, beat the softened butter with the light brown sugar and caster sugar until creamy and well combined.
    3. Add the egg and vanilla
      Beat in the egg and vanilla extract until the mixture looks smooth and slightly lighter in colour.
    4. Combine the dry ingredients
      In a separate bowl, whisk together the plain flour, bicarbonate of soda and salt. Add this dry mixture into the wet ingredients and mix just until a dough forms. Don’t overmix.
    5. Fold in the fun
      Stir through the white chocolate chips and rainbow sprinkles until they’re evenly distributed.
    6. Stuff the Oreos
      Take a heaped tablespoon of dough and flatten it in your hand. Place an Oreo in the centre, then take another small piece of dough and wrap it around the top. Gently mould the dough so the Oreo is completely hidden and sealed inside.
    7. Bake the cookies
      Place your stuffed dough balls on the lined tray, leaving space for them to spread. Bake for 11–13 minutes, until the edges are lightly golden but the centres still look soft and slightly underbaked.
    8. Cool… then break for the reveal

    Allow the cookies to cool on the tray for about 5 minutes so they set. While they’re still warm, break one open for that incredible gooey centre – this is your perfect TikTok shot.

    Tips for perfect stuffed cookies
    • Chill for thicker cookies: If you prefer super thick, bakery-style cookies, chill the stuffed dough balls in the fridge for 20–30 minutes before baking.
    • Play with flavours: Swap classic Oreos for golden, mint, or seasonal flavours to match your theme or holidays.

    • Don’t overbake: These are best when slightly soft in the centre. They will firm up a little as they cool.