Chocolate Pan Cookie


  • 175g salted butter, softened
  • 175g soft brown sugar 2 medium eggs
  • 2 tsp vanilla extract
  • 225g self-raising flour
  • 100g chocolate coated raisins
  • 100g chocolate coated peanuts
  • 500g cookie dough ice cream


Calories columnFat columnSaturates columnSugars columnSalt column
632 per serving
31% %GDA
34g per serving
49% %GDA
17g per serving
85% %GDA
44g per serving
49% %GDA
0.80g per serving
13% %GDA


  1. Preheat the oven to 190°C, fan 170°C, gas mark 4 and lightly grease a 24cm heavy frying pan and line the base with parchment paper.

  2. Tip the butter into a large bowl, add the sugar and beat until smooth, then add the eggs and vanilla extract and beat once more.

  3. Stir in the flour and beat until it just comes together into a soft dough.

  4. Stir in the 2/3 of chocolate coated raisins and peanuts and mix until they are evenly distributed.

  5. Press the dough into the frying pan and squish down gently until evenly spread over the base. Scatter the remaining chocolate coated raisins and peanuts over the top.

  6. Place in the oven to bake for 25 minutes, until golden brown and slightly risen – it should be soft in the centre still.

  7. Allow to cool slightly then serve with scoops of cookie dough ice cream dolloped on top and several spoons!