prep: 25mins
cook: 15mins
serves: 8


  • to make the cookies
  • 150g butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup caster sugar
  • 1 extra large egg
  • 1 tsp vanilla essence
  • 1 1/2 cups flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/2 tsp bi-carbonate of soda
  • 100 g dark chocolate, chopped
  • 40 g pecans, finely chopped
  • 2 L Bulla Real Dairy Chocolate 2L, softened
  • to make the chocolate sauce
  • 250mL Bulla Thickened Cream
  • 200g dark chocolate, chopped
  • 2 Tbsp cocoa

Chocolate & Pecan Cookie Sandwiches


  1. Preheat oven to 170°C (150°C fan-forced).
  2. Cream the butter and sugars together until pale and creamy. Add the egg and vanilla, mixing well. Slowly fold in the flour, cocoa, baking powder and bi-carb until mixture is combined. Gently fold in the chocolate and pecans.
  3. Using tablespoon measures, roll mixture into balls and place onto lined oven trays, flattening slightly. Bake for 15 minutes. Place onto cooling rack until cool.
  4. Break up 5 of the cookies and fold through the softened Bulla Real Dairy Chocolate 2L. Place into a container, cover well and refreeze until required.
  5. For the chocolate sauce, heat Bulla Thickened Cream in a saucepan until just boiling and pour over chocolate and cocoa. Whisk well until smooth and chocolate has melted. Allow to cool and refrigerate until required.
  6. To serve, scoop Bulla Real Dairy Chocolate 2L and sandwich between 2 of the chocolate biscuits. Drizzle with warmed chocolate sauce.
  7. Tip: Biscuits are best made in advance and stored in an airtight container.