DoubleTree Cookie Recipes
DoubleTree by Hilton is known for its singature warm DoubleTree Cookie welcome, but several hotel teams around the world have found creative new ways to welcome guests using the brand's beloved sweet treat. Here, a collection of DoubleTree Cookie-infused recipes curated by our own hotel teams will have DoubleTree Cookie lovers everywhere dreaming about future travel with flavors from around the world.
DoubleTree Cookie Popcorn
DoubleTree by Hilton Asheville - Biltmore boasts DoubleTree Cookie Popcorn and DoubleTree Cookie Coffee Cake from Executive Chef Dan Moore. Both are available in the market place for guests, and the DoubleTree Cookie Popcorn recipe is as follows:
- 1 tsp. salt
- 1 ½ liters (6 cups) brown sugar
- 220g. butter
- 30ml. water
- 2 tbsp. vanilla extract
- 5.5 liters of popped popcorn
- 10 pre-baked DoubleTree by Hilton cookies (dough), finely diced
- Mix salt, brown sugar, butter, water and vanilla extract together and simmer for five minutes
- Pour over popped popcorn.
- Mix well to coat and spread on two sprayed cookie sheets.
- Scatter dough over the popcorn and bake at 180 degrees Celsius for 10 minutes.
- Serve in bowls or cups and enjoy.
- 45ml. Smirnoff Vodka
- 15ml. Butterscotch Liquor
- 15ml. Bailey's
- Pour all ingredients into a shaker filled up half way with ice and shake.
- Rim a martini glass with chocolate syrup.
- Strain the ingredients into the martini glass and serve.
- 20ml. Monin cookie gomme (chocolate cookie flavoured syrup)
- 1tsp. crème fraîche
- 25ml. Teichenne Butterscotch Schnapps Liqueur
- 25ml. Mozart dark
- 50ml. vanilla infused vodka
- 2 dashes of Fee Brothers Aztec Chocolate Bitters
- Crumbs of DoubleTree by Hilton cookie
- To prepare glass, put some chilled ice in martini glass.
- To prepare cocktail, pour the following into a tall cocktail making glass or cocktail shaker:
- Monin cookie gomme
- Crème fraîche
- Teichenne Butterscotch Schnapps Liqueur
- Mozart dark
- Vanilla infused vodka
- Fee Brothers Aztec Chocolate Bitters
- Once all the ingredients are in add cubed ice to the top of the glass and shake.
- To prepare glass, dip the martini glass rim in sugar syrup followed by dipping in cookie crumbs.
- Pour the cocktail in a chilled martini glass and enjoy.
- 1 piece DoubleTree by Hilton cookie
- 10ml. chocolate syrup
- 120ml. date milk
- 1 DoubleTree by Hilton cookie for garnish
- Put 1 piece of DoubleTree by Hilton cookie, chocolate syrup and date milk in the blender.
- Blend together for 15 seconds.
- Strain the mix into a cocktail glass.
- Add a cookie to garnish and serve.
- 250ml. condensed milk
- 250ml. evaporated milk
- 500g. cream cheese
- 5 eggs
- 250ml. coconut milk
- 2 bananas
- 5 DoubleTree by Hilton cookies for crust
- For the crust, mix the DoubleTree by Hilton cookies with butter, granulated sugar and shredded coconut. Stir and then bake for 12 minutes.
- For the filling, mix the condensed milk, evaporated milk and coconut milk with the cream cheese, eggs and the bananas. Bake the mixture at 180 degrees Celsius for 60 minutes.
- To serve, decorate with coconut whipped cream and fresh banana.
- 135g. plain flour
- 1 tsp. baking powder
- ½ tsp. salt
- 2 tbsp. caster sugar
- 130ml. milk
- 1 large egg, lightly beaten
- A good handful of Chocolate Chips
- A large pinch of cinnamon
- 2 tbsp. melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
- Sift the flour, baking powder, salt, caster sugar and cinnamon into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and using a fork, beat until you have a smooth batter (any lumps will soon disappear with a little mixing), then add the chocolate chips. TIP: Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
- Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
- Repeat until all the batter is used up. TIP: You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
- Serve with crushed cookies and real maple syrup!
Ingredients for crust:
- 225 gm. plain flour
- 125 gm. butter
- 55 gm. icing sugar
- 100gm Chocolate Chips
- 1 egg, whisked
- 1 dash vanilla extract
Ingredients for custard:
- 3 eggs
- 110 gm. caster sugar
- 225 gm. hot water
- 85 gm. evaporated milk
- 1/2 tsp. vanilla extract
Directions for crust:
- Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
- Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
- Sift in flour and chocolate chips, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.
- Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Directions for custard:
- Add sugar into hot water, mix until completely dissolved.
- Whisk egg with evaporated milk. Pour in sugar water. Mix well.
- Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.
Directions for baking tarts:
- Preheat oven to 200 degrees Celsius. Position rack in lower deck of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
- Lower the heat to 180 degrees Celsius. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it's done.