Mini Cocotte Cookies with Ice Cream

Our Mini Cocotte Cookies with Ice Cream is the ultimate dessert to expand your baking horizons in the kitchen, featuring two age-old staples. Featuring a range of different toppings, including Vanilla Bean and Raspberry, Lemon Shortbread, Blueberry White Chocolate, and Mint Chocolate, this recipe is sure to leave your guests asking for more. 

Our Mini Round Cocotte is the only piece of cookware you’ll need for this dish, ensuring your cookies are baked to perfection. This versatile piece of cookware comes equipped with a tight-fitting lid to lock in heat and moisture, delivering tender and flavourful cookies for the whole family. The Mini Round Cocotte is ideal for individual servings, injecting some much-needed colour at the dinner table. 

Whether you are looking for a refreshing summertime dessert, or simply want to make the most of your Set of Mini Round Cocottes, this recipe has you covered. This recipe takes just under an hour to make, serving up to four portions at a time. Be sure to follow our detailed instructions below for all the steps to prepare the delicious toppings and flavours. 

Preheat the oven to 350°F (180°C).

In a bowl, beat the butter, brown sugar and caster sugar together until light and fluffy.

Add the egg and vanilla extract and mix until well combined.

Fold in the flour and baking soda.

Stir through your chosen toppings and press into four Le Creuset Mini Cocottes.

Bake in the preheated oven for 25 minutes or until golden.

Serve hot with ice cream or whipped cream.

DIFFERENT FLAVOURS AND TOPPINGS

Vanilla bean and raspberry: Add the seeds of half a vanilla bean and 1 cup (250 ml) of raspberries to the mixture before pressing into the cocottes. Garnish with extra raspberries.

Lemon shortbread: Add ½ cup (125 ml) shortbread biscuits and the zest of 1 lemon to the mixture before pressing in the cocottes. Garnish with extra lemon zest.

Blueberry and white chocolate: Add 1 cup (250 ml) of blueberries and ⅓ cup (80 ml) of chopped white chocolate to the mixture before pressing into the cocottes. Garnish with extra blueberries and white chocolate shavings.

Mint chocolate: Add ⅓ cup (80 ml) of mint chocolate to the mixture before pressing into the cocottes. Garnish with melted chocolate and extra mint chocolate.