Ingredients: 

Serves: 10 

Time: 1 hour 

For the dough: 

• 115g cold butter 
• 190g soft brown sugar 
• 2g vanilla extract
• 60g egg 
• 245g plain flour 
• 1 tbsp cornflour 
• 1/2 tsp baking powder 
• 100g OREO crumb filling, blitzed to a fine crumb 

For the chocolate ganache: 

• 60g Cadbury Bournville 
• 60g double cream 
• 2 tsp instant espresso powder 
• For the cream cheese filling: 
• 200g Philadelphia Original Soft Cream Cheese 
• 75g double cream 
• 20g icing sugar 
• A dusting of Bournville cocoa powder to finish 

Method: 

1. Blitz the OREO crumb in a blender until fine. 
2. Cream together the butter and sugar, then mix in the OREO crumb. Add the vanilla and egg, followed by the flour, cornflour and baking powder. 
3. Line muffin tins with paper cases. Portion the dough into 70g pieces and press into the cases to form cookie cups. 
4. Bake at 180°C for 12 minutes. Remove from the oven and, while still warm, reshape using a small glass to create a defined cup. Leave to cool completely in the tray. For the espresso ganache: 
5. Gently heat the cream in a pan. Remove from the heat and add the Cadbury Bournville chocolate and espresso powder. Stir until smooth and fully combined. 
6. Spoon a small amount into each cookie cup and leave to set. 

For the Philadelphia filling: 

7. Lightly whip the cream to soft peaks, being careful not to overwhip.
8. In a separate bowl, mix the Philadelphia with the icing sugar, then fold in the whipped cream. 
9. Spoon the filling into a piping bag fitted with a star nozzle. Pipe into the cooled cookie cups. Finish with a dusting of Bournville cocoa powder and OREO crumb (optional).