Your dessert game is about to change forever...

Check out the debut cookbook from online sensation @caughtsnackin, filled with fun, fast, and flavoursome recipes. Now available for pre-order.

Giant Pan Cookie

Gooey cookies are good and that. But one in GIANT form? Oozing all over the place, on my plate, on your plate? It's great, just make it.

Prep time: 10 minutes

Cook time: 12 minutes

Difficulty: Easy

Serves: 4

Ingredients:

• 120g unsalted butter, plus more for the pan
• 60g light brown sugar
• 50g caster sugar
• 1 egg, plus 1 egg yolk
• 1 teaspoon vanilla extract
• 160g plain flour
• 1/2 teaspoon bicarbonate of soda
• Generous pinch of salt
• 100g milk or dark chocolate, roughly chopped
• Vanilla ice cream, to serve (optional)

Method:

1. Preheat the oven to 180°C.

2. In a large bowl, combine the butter and both sugars until you have a smooth, thick paste. Add the egg, egg yolk and vanilla and mix until smooth.

3. Sift in the flour, bicarbonate of soda and salt, and mix once more. You should have a thick, sticky dough.

4. Fold through the chopped chocolate and form the dough into a large ball.

5. Butter an ovenproof frying pan or skillet and add the cookie dough. Flatten the dough with your hands and press it out to fill the base of the pan.

6. Transfer to the oven and bake for 12 minutes until the cookie is golden but still soft and gooey in the centre, with melting chocolate pieces.

7. Present the cookie in the pan with 4 large scoops of ice cream in the centre. Spoon the cookie and melting ice cream into bowls to serve. Alternatively, dive straight in with spoons for the ultimate sharer!

No-Churn Ice Cream

Who has time to be churning ice cream? Once you make this, you'll want to quit the day job and get your own ice cream van.

Prep time: 10 minutes + freezing

Cook time: None

Difficulty: Easy

Serves: 4

Ingredients:

• 70g chocolate milkshake powder
• 200g condensed milk
• 600ml double cream

To serve (optional):

• Shop-bought chocolate sauce
• Shop-bought salted caramel sauce
• Glacé cherries

Method:

1. Put the chocolate milkshake powder, condensed milk and double cream into a large mixing bowl and whip for about 5 minutes using an electric whisk, until thick. Transfer the mixture to a 22cm long loaf tin and store in the freezer for 6 hours, or until frozen.

2. Serve in scoops, drizzled with chocolate and salted caramel sauce, and topped with glacé cherries, if you like.