WE HAVE

COOKIES
DOUBLETREE COOKIE-INSPIRED RECIPES
 C E L E B R AT I N G

500
HOTELS
AROUND THE WORLD

2
 OUR RECIPE COLLECTION It all starts with the Cookie…

Guests love our signature, warm DoubleTree Cookie. And we love

sharing them…as many as 75,000+ each day, in fact!
SIP SWEET
For more than 30 years, the gesture of welcoming guests with our
8 DoubleTree Big Apple Martini 26 DoubleTree Cookie Cream Pie
warm DoubleTree Cookie at check-in signals our commitment to
9 The DoubleTree Palm Beach Cookie Martini 28 DoubleTree Cookie Chocolate Delice
delivering an unforgettable stay, enhanced by the thoughtful touches
10 DoubleTree Cookie Martini 29 DoubleTree Cookie Waffle and little things that matter most.
12 DoubleTree Sweet Cookie Dreams Cocktail 30 DoubleTree Coconut and Banana
Cariari Cheesecake And now—to welcome our 500th hotel to the portfolio—we are
13 The DoubleTree Moonlight Shadow
33 Deep Fried DoubleTree Cookie Delight
unveiling our first-ever DoubleTree Cookie-inspired cookbook! While
15 DoubleTree Fijian Cookie Flip the coveted DoubleTree Cookie recipe remains a secret, fans of our
34 DoubleTree Allamanda Mudslide Milkshake
16 DoubleTree Coffee and Chip Martini signature treat can dream about future travel with flavors from around
37 DoubleTree Cookie Almond and Peach Crumble
17 DoubleTree Marhaba Mocktail the world in the comfort of their own home.
38 DoubleTree Cookie Bread Pudding
We invite you to explore recipes curated by our chefs, each a creative
40 DoubleTree Cookie and Vanilla
Ice Cream Sandwich interpretation of our DoubleTree Cookie.
SAVORY 43 DoubleTree Double Thick S’mores Milkshake To obtain the key ingredient in all of these recipes, order your ready-
21 DoubleTree Cookie Burger 44 DoubleTree Cookie Flan made dough, DoubleTree Cookies or collectable tins at DoubleTree
22 DoubleTree Cookie-Crusted Rack of Lamb 46 DoubleTree Cookie Frappé Cookies.com, or stop into any DoubleTree by Hilton hotel to request
47 DoubleTree Memphis Moon Pie
a warm DoubleTree Cookie so you can start experimenting with these
irresistible recipes today.
48 DoubleTree Durian Cookie Smoothie

50 DoubleTree Cookie Vanilla Milkshake

52 DoubleTree Island Cookie Parfait

Enjoy—and cheers to 500!
54 DoubleTree Cookie Terrine

56 DoubleTree Canadian S’mores

58 DoubleTree Baked Cheesecake

60 DoubleTree Cookie Phyllo Rolls

Dianna Vaughan
63 The DoubleTree Cookie Patch Senior Vice President and Global Head
64 DoubleTree Cookie Ice Cream DoubleTree by Hilton

66 DoubleTree Cookie Taco

4 5
 MORE THAN THREE DECADES OF COOKIE LOVE TASTY “TID-BITES”

Many ask how the warm DoubleTree Cookie

found its way into the lobbies of our 500 hotels around the world. 75,000+
Here’s a quick overview: Warm DoubleTree Cookies are handed out daily…that’s more than

1986
We introduced our signature amenity to guests as a way
27,000,000
warm welcomes each year!
to build brand loyalty through a nightly turn-down service.
And more than 384 million DoubleTree Cookies have been handed out
1995 worldwide since the offering was introduced.

The warm DoubleTree Cookie was transferred to the front desks, As you can imagine, this means we need a lot of ingredients.
illustrating and reiterating our welcoming and caring service. Yearly, we use an average of:

2017 153,330+ dozens of eggs 517,000 pounds of walnuts

We introduced the first-ever DoubleTree by Hilton cookbook, 750,000 pounds of flour 1,000,000+
in celebration of our now 500 hotels worldwide. pounds of chocolate chips

Each 2-ounce DoubleTree Cookie contains

an average of 20 chocolate chips.

6 7
 DoubleTree by Hilton Pittsburgh - Cranberry

SIP

#WeHaveCookies

DoubleTree by Hilton London - Docklands Riverside DoubleTree Resort by Hilton Paracas - Peru
 DOUBLETREE BIG APPLE MARTINI THE DOUBLETREE PALM BEACH COOKIE MARTINI
NEW YORK, NEW YORK, USA PALM BEACH GARDENS, FLORIDA, USA

DoubleTree by Hilton New York Times Square West DoubleTree by Hilton Hotel & Executive Meeting Center Palm Beach Gardens

An iconic city merits an iconic drink. What better way to celebrate the debut of our 500th hotel The perfect drink to cool down even the balmiest of South Florida days and nights.
right in the heart of The Big Apple than with our own sweet cocktail twist? Cheers to 500!

INGREDIENTS PREPARATION INGREDIENTS PREPARATION

1 oz (30 ml) rye whiskey, chilled Combine whiskey, apple pucker, apple purée, maple syrup 1 oz (30 ml) vanilla vodka, chilled Combine vodka, liqueur and 1/2 crumbled DoubleTree Cookie
and lemon juice in a cocktail shaker and shake well. in a cocktail shaker and shake well.
.5 oz (15 ml) apple pucker, chilled 1 oz (30 ml) chocolate liqueur, chilled
Finely-grind the DoubleTree Cookie into a crumble. Dip a Pour over strainer into a martini glass.
.5 oz (15 ml) apple purée 1/2 DoubleTree Cookie, crumbled
martini glass into the crumble for a DoubleTree Cookie rim.
Add 1/2 DoubleTree Cookie to garnish.
.25 oz (7.5 ml) maple syrup 1/2 DoubleTree Cookie to garnish
Strain drink mixture into the martini glass.
.25 oz (7.5 ml) lemon juice
Top off with a splash of ginger beer. YIELDS 1 MARTINI

Ginger beer
1 DoubleTree Cookie, crumbled YIELDS 1 MARTINI

10 11
 DOUBLETREE COOKIE MARTINI
AMSTERDAM, NETHERLANDS

DoubleTree by Hilton Amsterdam Centraal Station

This sweet signature cocktail is a fan favorite, best enjoyed overlooking Amsterdam in the hotel’s
stunning rooftop SkyLounge.

INGREDIENTS PREPARATION

.5 oz (20 ml) Irish cream liqueur, chilled Combine all three liqueurs in a cocktail shaker and shake well.
1 oz (40 ml) coffee liqueur, chilled Grind the DoubleTree Cookie into a fine crumble. Dip a martini
glass into the crumble for a DoubleTree Cookie rim.
.25 oz (10 ml) tequila coffee liqueur, chilled
Strain drink mixture into the martini glass.
1 DoubleTree Cookie, crumbled

YIELDS 1 MARTINI

12 DOUBLETREE COOKIE MARTINI 13

 DOUBLETREE SWEET COOKIE DREAMS COCKTAIL THE DOUBLETREE MOONLIGHT SHADOW
ASHEVILLE, NORTH CAROLINA, USA SUZHOU, CHINA

DoubleTree by Hilton Asheville - Biltmore DoubleTree by Hilton Suzhou

DoubleTree by Hilton Asheville - Biltmore was the original location of Biltmore Farms, the Known for its beauty and rich cultural heritage, Suzhou is often referred to as “Heaven
region’s largest dairy operation until the mid-1980s. Founded by George Vanderbilt in 1897, on Earth.” This recipe extends the “heavenly” experience to guests in the form of a
the company is celebrating its 120th anniversary in 2017. When Biltmore Farms sold the dairy delicious libation.
business, it shifted focus to property development and opened its first hotel in Biltmore Village,
later becoming DoubleTree by Hilton Asheville - Biltmore. This rich legacy and history is on
display throughout the property and within this recipe.

INGREDIENTS PREPARATION INGREDIENTS PREPARATION

1 oz (30 ml) vanilla vodka Combine vanilla vodka, crème de cacao, Irish cream liqueur, 1 oz (30 ml) vodka Combine vodka and whiskey coffee liqueur in a cocktail shaker
vanilla ice cream, and vanilla syrup in a cocktail shaker— and shake well.
.5 oz (15 ml) crème de cacao .5 oz (15 ml) whiskey coffee liqueur
mix well.
Pour into a cocktail glass over ice.
.5 oz (15 ml) Irish cream liqueur Whipped cream
Add all ingredients into a blender and blend until smooth.
Add DoubleTree Cookie crumble.
2 DoubleTree Cookie cream ice cubes Place in glass. Ice cubes
To serve, top with whipped cream and sprinkle a bit more
(Mix .5 oz half-and-half and 1 tsp Top with whipped cream and chocolate syrup as desired. 1/2 DoubleTree Cookie, crumbled
DoubleTree Cookie crumble.
of DoubleTree Cookie crumble; freeze
1/2 DoubleTree Cookie for garnish
for 3 hours.) Garnish with 1/2 DoubleTree Cookie.
YIELDS 1 COCKTAIL
1 scoop vanilla ice cream
YIELDS 1 COCKTAIL
1 tbsp vanilla syrup
Whipped cream
Chocolate syrup

14 15
 DOUBLETREE FIJIAN COOKIE FLIP
NAISALI ISLAND, SONAISALI, FIJI

DoubleTree Resort by Hilton Fiji - Sonaisali Island

Inspired by the rich island culture of Fiji, the coconut flavor of the DoubleTree Fijian Cookie
Flip immediately transports you beachside, keeping cool under a palm tree with a refreshing
tropical drink in-hand.

INGREDIENTS PREPARATION

1 oz (30 ml) white rum, chilled Combine white rum, coconut-flavored rum, coconut cream,
egg white and DoubleTree Cookie crumbles in a cocktail
.5 oz (15 ml) coconut-flavored rum, chilled
shaker and shake well.
1 oz (30 ml) coconut cream
Double strain into a coupette or martini glass.
1 fresh egg white
Sprinkle the DoubleTree Cookie crumbs and toasted coconut
1 DoubleTree Cookie, crumbled on top and serve.
Toasted coconut flakes
YIELDS 1 COCKTAIL

16 DOUBLETREE FIJIAN COOKIE FLIP 17

 DOUBLETREE COFFEE AND CHIP MARTINI DOUBLETREE MARHABA MOCKTAIL
SAN JUAN, PUERTO RICO, USA RAS AL KHAIMAH, UNITED ARAB EMIRATES

DoubleTree by Hilton San Juan DoubleTree by Hilton Ras Al Khaimah

A refreshing cocktail, perfect for cooling down poolside or on the beautiful, sandy beaches Marhaba—“hello” in Arabic—is the perfect local embodiment of the signature warm DoubleTree
of Puerto Rico! Cookie thanks to the authentic Middle Eastern flavor of the date palm fruit—a sweet regional delicacy.

INGREDIENTS PREPARATION INGREDIENTS PREPARATION

2 oz (60 ml) vodka, chilled Combine vodka, Irish cream liqueur, coffee shot, triple sec .25 oz (10 ml) chocolate syrup Put 1 DoubleTree Cookie, chocolate syrup and date milk
and the crumbled DoubleTree Cookie in a cocktail shaker in a blender and blend for 15 seconds until smooth.
.5 oz (15 ml) Irish cream liqueur, chilled 4 oz (120 ml) date milk
and shake well.
Strain into a cocktail glass.
1.5 oz (45 ml) coffee shot 2 DoubleTree Cookies (1 for drink mixture,
Strain into a martini or cocktail glass.
1 for garnish) Add the remaining DoubleTree Cookie to garnish and serve.
.5 oz (15 ml) triple sec, chilled
Garnish with the remaining 1/2 DoubleTree Cookie as
1/2 DoubleTree Cookie, crumbled desired and serve.
YIELDS 1 MOCKTAIL
1/2 DoubleTree Cookie for garnish
YIELDS 1 MARTINI

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DoubleTree by Hilton Istanbul - Moda Hotel Maya - a DoubleTree by Hilton DoubleTree by Hilton Sukhumvit Bangkok

S AV O R Y

#WeHaveCookies

DoubleTree by Hilton Golf Resort Palm Springs

 DOUBLETREE COOKIE BURGER
SHENYANG, CHINA

DoubleTree by Hilton Shenyang

This creative twist on a classic burger celebrates the tastes of Northeast China, where locals favor
sweet-and-savory flavors.

INGREDIENTS PREPARATION

2 frozen DoubleTree Cookie “pucks” Preheat oven to 200° C (395° F).

1 hamburger patty, seasoned and cooked Reduce each piece of frozen DoubleTree Cookie dough by 1/3,
to preference leaving a 2/3-sized portion of each.
1 slice tomato Place both 2/3-sized portions of DoubleTree Cookie dough on a
baking sheet, and place in the oven for 12 minutes, or until
1 slice cheese
a golden-brown color is achieved.
1 leaf of lettuce
Remove the DoubleTree Cookie from the oven and let cool.
Using one DoubleTree Cookie bun, layer lettuce, hamburger,
tomato and cheese as desired.
Add the cooked hamburger patty and top with the remaining
DoubleTree Cookie bun.

YIELDS 1 BURGER

22 DOUBLETREE COOKIE BURGER 23

 DOUBLETREE COOKIE-CRUSTED RACK OF LAMB
BANGKOK, THAILAND

DoubleTree by Hilton Sukhumvit Bangkok

A favorite Western dish with an Eastern twist: this exotic, flavor-rich entrée features vibrant
Thai ingredients and the sweet DoubleTree Cookie.

INGREDIENTS PREPARATION

DoubleTree Cookie Crust 1/8 tsp (1 gm) salt DoubleTree Cookie Crust
2 DoubleTree Cookies, crumbled 1/8 tsp (1 gm) pepper
Chop DoubleTree Cookies with mint
1 gm mint leaf, chopped 1 tbsp (15 gm) olive oil leaves and mix well. Set aside until
lamb is ready to be coated. Blend in a blender with vegetable Vegetables To Serve
Beetroot Purée Vegetables stock, seasoning with a bit of salt,
1 lb (500 gm) beetroot .5 oz. (15 gm) yellow zucchini Slice the zucchini and Japanese Spread the beetroot purée on one
Beetroot Purée pepper, olive oil and butter. Stir well.
cucumber length-wise, and season half of a clean plate. Spread the
3.5 oz (100 gm) chickpeas .3 oz. (10 gm) wild tomato Peel beetroot and chop into pieces. Set aside until final step. with salt, pepper and olive oil. Romanesco on the other half.
1.5 cups (500 gm) vegetable stock .3 oz (10 gm) Japanese cucumber
Combine the beetroot and Pan-sear. Place the DoubleTree Cookie-crusted
1.5 tbsp (20 gm) butter .5 oz (15 gm) baby carrot Lamb
chickpeas in a pot; boil for lamb on top of the beetroot purée.
1/8 tsp (1 gm) salt .3 oz (10 gm) peach Peel baby carrots and boil for
approximately 3 minutes. Preheat oven to 180° C (350° F).
approximately 3 minutes. Strain and Place the vegetables on top of
1/8 tsp (1 gm) pepper 1/8 tsp (1 gm) salt Place chickpeas and beetroot in a Season lamb with salt, pepper and set aside. the Romanesco.
1/8 tsp (1 gm) pepper blender. Season with salt, pepper olive oil.
Romanesco Season the wild tomatoes and Garnish with edible flowers and
1 tbsp (15 gm) olive oil and butter. Blend until smooth,
.5 lb (300 gm) Romanesco In a cast iron skillet, pan-sear the peaches with salt and pepper. microgreens.
creamy consistency is achieved.
lamb on high on each side until
3/4 cup (200 gm) vegetable stock Chocolate Sauce Set aside until final step. Drizzle the chocolate sauce on top
Set aside until final step. nicely browned.
2/3 tbsp (10 gm) butter 3/4 cup (200 gm) lamb juice and serve.
Place lamb in a baking pan and Chocolate Sauce
1/8 tsp (1 gm) salt 3 tbsp (30 gm) chocolate sauce Romanesco
cover evenly with the DoubleTree
1/8 tsp (1 gm) pepper 1 tbsp (10 gm) butter Put the raw lamb juice into a pot and YIELDS 2 SERVINGS
Boil Romanesco for 2 minutes, then Cookie crumbs.
heat on medium-high heat.
rinse in cold water.
Lamb Garnish Bake for 12 minutes (medium-rare).
Add chocolate sauce and butter and
Drain and chop into pieces.
1 pound (16 oz) “Wamco” Edible flowers and microgreens stir well.
rack of lamb

24 DOUBLETREE COOKIE-CRUSTED RACK OF LAMB 25

 DoubleTree by Hilton Savannah Historic District

SWEET

#WeHaveCookies

Hotel MdR Marina del Rey - a DoubleTree by Hilton

 DOUBLETREE COOKIE CREAM PIE
NIAGARA FALLS, NEW YORK, USA

DoubleTree by Hilton Niagara Falls New York

A DoubleTree Cookie-based cake is topped with flowing chocolate ganache, reminiscent

of the world-famous falls of Niagara.

INGREDIENTS PREPARATION

Cake Cake
12 DoubleTree Cookies Grind cooked and cooled DoubleTree Cookies in a
2 cups heavy cream food processor.
8 eggs Mix the heavy cream, and eggs with the ground DoubleTree Sweet Cream Filling Assembly
Cookies to make batter. In a sauce pan, heat the heavy cream, brown sugar and Lay your first cake on a flat surface or cake wheel.
Sweet Cream
Pour batter into 2 greased and floured 10-inch cake pans, vanilla to a boil.
1 quart heavy cream Spoon the sweet cream filling onto the cake, and spread
and cover both pans in aluminum foil. Thicken the cream with a mixture of cornstarch and water evenly over the cake about a quarter- to a half-inch thick.
1 cup brown sugar
Bake in a convection oven at 325° F (160° C) for 45 to to the consistency of pudding.
1 tbsp vanilla extract Place second cake on top of the sweet cream, do not
60 minutes, or until cakes are cooked. (Test with toothpick Let the cream set in the refrigerator until fully cooled. press down.
3 tbsp cornstarch until cake is baked).
4 tbsp cold water Pour warm ganache over the center of the cake, gently
Let the cakes cool in the refrigerator for about an hour. spreading the chocolate to drip down the sides.
Ganache
Ganache Once you can remove the cakes from the pan, cut the tops Top with the toasted coconut.
of the cakes to level them out so you have a flat surface Bring a saucepan full of water to a boil.
1.5 cups heavy cream
for the filling. Last but not least, add the cherry.
2 cups dark chocolate chips Fill a stainless steel bowl with the chocolate chips; place
the bowl on top of the saucepan.
YIELDS 1 CAKE (SERVES 8–10)
Topping As the chocolate breaks down, heat the cream to a simmer
1 cup toasted coconut in a separate pan, then slowly whisk into the chocolate
1 Maraschino cherry until smooth.

28 DOUBLETREE COOKIE CREAM PIE 29

 DOUBLETREE COOKIE CHOCOLATE DELICE DOUBLETREE COOKIE WAFFLE
DUNDEE, SCOTLAND, UNITED KINGDOM TAMPA, FLORIDA, USA

DoubleTree by Hilton Dundee DoubleTree Beach Resort by Hilton Tampa Bay - North Redington Beach

A decadent dessert fit for royalty! This historical Scottish mansion dating back to 1870 is In 2006, Chef Casey Miller was inspired to reinvent basic waffles with a twist: infusing the
set amid six acres of lusciously-landscaped gardens, creating the perfect backdrop to enjoy delicious DoubleTree Cookie in the waffle batter! What ensued was a unique DoubleTree
this regional favorite. Cookie-themed breakfast treat that has been a staple for hotel guests for the past decade.

INGREDIENTS PREPARATION INGREDIENTS PREPARATION

Base Base 2 cups all-purpose flour Preheat waffle iron according to manufacturer’s instructions.
4 oz (120 gm) digestive biscuit (a standard, Mix all the base ingredients together in a food processor. 1/2 tsp baking soda In a medium bowl whisk together the flour, baking soda,
non-chocolate cookie) Pour into a cheesecake tin (10-inch x 13-inch) and refrigerate baking powder, salt, and sugar.
1 tsp baking powder
2 tbsp (30 gm) granulated brown sugar for 2 hours. In another bowl beat together eggs and melted butter; add
3 tbsp (45 gm) butter 1 tsp salt
Ganache buttermilk.
4 tsp (20 gm) cocoa powder 3 tbsp sugar
Dice the butter and bring to room temperature. Add the wet ingredients to the dry and stir until
Ganache In a small saucepan, bring the cream and sugar to a boil, 3 whole eggs, beaten evenly combined.

6 oz. (180 gm) bitter dark chocolate then set aside. 2 oz unsalted butter, melted Fold in crumbled DoubleTree Cookies. Allow to rest for
In a separate mixing bowl, blend the butter and chocolate. 5 minutes.
3/4 cup (210 ml) double cream 2 cups buttermilk, room temperature
Pour the warm cream into the mixture and stir well until all Ladle the recommended amount of waffle batter onto the iron.
1/3 cup (75 gm) butter the chocolate has melted. 6 DoubleTree Cookies, crumbled
2 tbsp (20 gm) sugar Close iron top and cook until the waffle is golden on both sides
Assembly 6 oz chocolate chips for garnish
and is easily removed from the waffle iron.
Topping + Garnish Pour the mixture over the DoubleTree Cookie base and 6 oz chopped walnuts for garnish
refrigerate overnight. Garnish with chocolate chips, crushed walnuts, whipped
1 DoubleTree Cookie, crumbled Strawberries for garnish cream and sliced strawberries. Serve immediately.
Generously sprinkle the DoubleTree Cookie crumble on top
3 blueberries
of the chilled dessert. Whipped cream for garnish
.5 oz (5 gm) micro sorrel YIELDS 6, 8-INCH WAFFLES
Garnish with blueberries and micro sorrel.

YIELDS 1 CAKE (6–8 SERVINGS)

30 31
 DOUBLETREE COCONUT AND BANANA CARIARI CHEESECAKE
SAN JOSE, COSTA RICA

DoubleTree by Hilton Cariari San Jose - Costa Rica

Local flavors and a brand favorite put a Central American spin on the iconic cheesecake.

INGREDIENTS PREPARATION

1 cup (250 ml) condensed milk Crust

1 cup (250 ml) evaporated milk Preheat oven to 180° C (350° F).
1 lb (500 gm) cream cheese Mix the DoubleTree Cookies with butter, granulated sugar
and shredded coconut.
5 eggs
Press mixture into a 12-inch round pie pan.
1 cup (250 ml) coconut milk
Bake for 12 minutes.
2 bananas; 1/2 banana for garnish
5 DoubleTree Cookies for crust Filling
1/2 cup (120 gm) unsalted butter Combine the condensed milk, evaporated milk and coconut
milk with the cream cheese, eggs and bananas.
1/4 cup (50 gm) granulated sugar
Mix to a smooth consistency, and pour onto the crust.
1/3 cup (75 gm) shredded coconut
Bake at 180° C (350° F) for 60 minutes.

To Serve
Decorate with whipped cream, toasted coconut flakes and
fresh banana slices.

YIELDS 1 CHEESECAKE (SERVES 6–8)

32 DOUBLETREE COCONUT AND BANANA CARIARI CHEESECAKE 33

 DEEP FRIED DOUBLETREE COOKIE DELIGHT
SAN FRANCISCO, CALIFORNIA, USA

DoubleTree by Hilton San Francisco Airport

A gastronomical capital of the world, millions flock to San Francisco each year to explore the
most creative and experimental dishes from the region’s hottest chefs. This unusual twist on
the DoubleTree Cookie doesn’t disappoint!

INGREDIENTS PREPARATION

1 DoubleTree Cookie With gloves on, coat the pre-baked DoubleTree Cookie into
prepared pancake batter.
2 cups of mixed pancake batter
Drop into 350° F (175° C) fryer and fry until golden brown
Powdered sugar
on both sides—about 30 seconds on each side.
Ice cream of choice
Remove from fryer and drain thoroughly on paper towel.
Assorted berries and sprig of mint for garnish
Serve immediately with scoop of desired ice cream, sprig
of fresh mint and assorted berries.

YIELDS 1 FRIED DOUBLETREE COOKIE

34 DEEP FRIED DOUBLETREE COOKIE DELIGHT 35

 DOUBLETREE ALLAMANDA MUDSLIDE MILKSHAKE
ANSE FORBANS, SEYCHELLES

DoubleTree Resort & Spa by Hilton Seychelles - Allamanda

Fresh, seasonal fruits and garnishes give this milkshake its distinctly-local flavor.

INGREDIENTS PREPARATION

2 DoubleTree Cookies Blend DoubleTree Cookies, ice cream and fruit in a blender.
1 cup vanilla bean ice cream Garnish with Allamanda flower.
1 cup fresh seasonal fruit of choice
(consider tropical fruit such as mango, YIELDS 1 LARGE SMOOTHIE

papaya, or pineapple)
Allamanda flower for garnish

DoubleTree Resort & Spa by Hilton Seychelles - Allamanda

36 DOUBLETREE ALLAMANDA MUDSLIDE MILKSHAKE 37

 DOUBLETREE COOKIE ALMOND AND PEACH CRUMBLE
GURGAON, INDIA

DoubleTree by Hilton Gurgaon - New Delhi NCR

Native nuts and a DoubleTree Cookie crumble mixture add a unique twist on one of the world’s
most popular comfort foods.

INGREDIENTS PREPARATION

Crumble Grease an 8-inch x 10-inch baking tray with butter and layer
1/4 cup (50 gm) unsalted butter the sweet paste over it.
1/4 cup (50 gm) sugar
1/3 cup (50 gm) all-purpose flour Add the mixture with the DoubleTree Cookies, peaches,
[Mix all ingredients in a bowl] nuts and pastry batter mix on top of the sweet paste.
Sweet Paste Put the crumble mix over the poured mixture.
1 tbsp (15 gm) unsalted butter
2 tbsp (30 gm) sugar Bake for 25 minutes at 180° C (350° F).
1/3 cup (45 gm) all-purpose flour
1/2 egg Once baked, remove the tray from the oven and let it cool.
[Mix all ingredients in a separate bowl]
Option to add a scoop of ice cream to serve.
Pastry Batter
2 tbsp (25 gm) unsalted butter
3 tbsp (25 gm) sugar YIELDS 4 SERVINGS

1/2 egg
3 tbsp (25 gm) refined flour
1 gm baking powder
1 tsp (5 ml) vanilla essence
[Mix all ingredients in a separate bowl]

Mixture
2 DoubleTree Cookies
1 can (100 gm) preserved peaches
2 tbsp (25 gm) almonds
2 tbsp (25 gm) cashew nuts
1/2 cup (100 gm) pastry batter mix
[Mix all ingredients in a separate bowl]

38 DOUBLETREE COOKIE ALMOND AND PEACH CRUMBLE 39

 DOUBLETREE COOKIE BREAD PUDDING
ATLANTA, GEORGIA, USA

DoubleTree by Hilton Atlanta Airport

Traditional Southern soul food transforms leftover ingredients—even stale bread—into creative
concoctions, like the authentically-Southern bread pudding dessert. Here, one of our Atlanta
teams incorporate the signature, warm DoubleTree Cookie into the recipe for a fresh (and even
more delicious!) take.

INGREDIENTS PREPARATION

18 slices of white bread, hand-torn into pieces Preheat oven to 350° F (180° C).
2 cups golden raisins Grease 12-inch x 8-inch baking pan.
3 cups half-and-half cream Combine all ingredients in a large bowl.
6 large eggs, slightly beaten Hand toss until well-combined.
1 cup white sugar DoubleTree Cookies can be included in mix or added later
as a crumble topping.
3 tsp vanilla extract
Spread into baking pan and let stand for 15 minutes.
1 tsp ground nutmeg
Bake for 30-40 minutes.
1/2 cup butter, melted
May be served warm or cooled.
2 DoubleTree Cookies, crumbled

YIELDS 8–10 SERVINGS

40 DOUBLETREE COOKIE BREAD PUDDING 41

 DOUBLETREE COOKIE AND VANILLA ICE CREAM SANDWICH
EDINBURGH, SCOTLAND, UNITED KINGDOM

DoubleTree by Hilton Edinburgh City Centre

Known for its striking contrast between the medieval Old Town and the Georgian New Town,
this UNESCO World Heritage Site bridges the gap between worlds old and new. The hotel’s
DoubleTree Cookie-inspired recipe embraces the paradox beautifully, offering a wildly creative
spin on a tried-and-true classic dessert.

INGREDIENTS PREPARATION

3 DoubleTree Cookies (2 for sandwich, Vanilla Ice Cream

1 to crumble)
(requires ice cream machine—option
12 egg yolks to substitute ready-made ice cream)
1.5 (220 gm) caster sugar (super-fine sugar) Whip egg yolks and sugar together until smooth and
4 cups (1 litre) milk pale in tone.
2/3 cup (200 gm) double cream Mix milk, cream, vanilla and glucose in a sauce pan
and bring to boil.
4 vanilla pods Puffed Rice Add dots of raspberry coulis on top of the DoubleTree
Mix the egg mixture and milk together and strain. Let the Cookie.
1 tbsp glucose Heat oil to 140° C (280° F).
mixture cool slightly before putting in the ice cream machine.
2/3 cup (200 ml) raspberry coulis Add DoubleTree Cookie crumbs, sprinkle with puffed rice
When ice cream is ready, put it into molds the same size Pour the black rice directly into the hot oil. Once the rice is
and add the fresh raspberries and edible flowers around
2 gm agar-agar powder as a baked DoubleTree Cookie. puffed and rises to the top of the oil, pour rice and oil into a
the DoubleTree Cookie sandwich.
1.5 tbsp (10 gm) caster sugar strainer and shake off the excess oil.
(super-fine sugar) Decorate with icing (powdered) sugar.
Sprinkle with icing sugar while still hot. Leave to cool on a
Raspberry gel (optional) dry paper napkin before serving. Top off with a sprinkle of puffed rice.
4 oz (100 ml) vegetable oil
In a small saucepan, mix coulis, sugar and agar-agar together
1/4 cup (20 gm) wild black rice
and bring to 90° C (190° F). Assembly
YIELDS 1 ICE CREAM SANDWICH
1 tbsp (5 gm) icing sugar (powdered sugar)
Strain the mixture and place in refrigerator to set. Start with one DoubleTree Cookie as base, add the vanilla
Fresh raspberries
When the gel is set put into blender and blend until smooth. ice cream and add the second DoubleTree Cookie on top.
Edible flowers
42 DOUBLETREE COOKIE AND VANILLA ICE CREAM SANDWICH 43
 DOUBLETREE DOUBLE THICK S’MORES MILKSHAKE
CAPE TOWN, SOUTH AFRICA

DoubleTree by Hilton Cape Town - Upper Eastside

A global favorite, the s’more gets a milkshake makeover cool enough for this hot
South African destination.

INGREDIENTS PREPARATION

Milkshake Homemade Mini-Marshmallows

5 scoops vanilla ice cream Bring sugar and water to a boil on the stove. Remove from heat
1/3 cup (100 ml) milk and set aside.
2 tbsp (45 ml) chocolate cookie syrup Soak gelatin in cold water until spongy. Add to hot sugar water
mixture to dissolve.
Garnish
Whip egg whites and cream of tartare to a still peak.
1 DoubleTree Cookie, crumbled
Whisk in the sugar and gelatin mixture and add vanilla extract.
Mint sprigs
Continue whipping until cool.

Homemade Mini-Marshmallows Pour into molds and place in freezer until mixture sets.
2 cups (425 gm) sugar Dust with cornflour (cornstarch) and toasted coconut.
1/2 cup (125 ml) boiling water
2 tbsp (30 ml) powder gelatin
Milkshake
1/2 cup (125 ml) cold water
Blend milkshake ingredients for 20-30 seconds, until smooth.
2 tsp vanilla extract
8 egg whites Pour into glass, top with marshmallows, garnish and serve.
1/2 tbsp cream of tartare
DoubleTree by Hilton Cape Town - Upper Eastside
Cornflour (cornstarch) and toasted coconut YIELDS 1 MILKSHAKE

to dust
44 DOUBLETREE DOUBLE THICK S’MORES MILKSHAKE 45
 DOUBLETREE COOKIE FLAN
SACRAMENTO, CALIFORNIA, USA

DoubleTree Suites by Hilton Sacramento - Rancho Cordova

A hub for “farm to fork” dining, Sacramento boasts more than 10 farmers markets within the
city’s borders. Honoring this legacy, the hotel utilizes local ingredients such as eggs, milk and
fruits for its signature menu items and desserts, like the DoubleTree Cookie Flan.

INGREDIENTS PREPARATION

5 cups of water Heat oven to 350° F (180° C).

1 stick of butter, room temperature Butter eight individual 6 oz custard cups. Line a large baking
or roasting pan with a doubled paper towel. Set aside.
1/2 cup caramel sauce topping
In a medium pan, bring 5 cups of water to a boil.
1 cup mascarpone cheese, softened
Place 1 tbsp caramel sauce into each custard cup.
1/2 cup sugar
In a large bowl, beat together mascarpone cheese, sugar and
1 tsp vanilla extract
vanilla with an electric mixer until smooth. Beat in eggs, one at
DoubleTree Suites by Hilton Sacramento - Rancho Cordova
6 large eggs a time, until smooth. Blend in milk.
2 cups milk Divide egg mixture evenly into 8 custard cups. Place cups in
prepared pan.
1/8 tsp ground five spice With a sharp thin knife, loosen edge of custard.
Pour boiling water carefully into the larger pan, to a level
1 DoubleTree Cookie Invert cups onto individual DoubleTree Cookie “serving
halfway up the sides of the custard cups.
Strawberry for garnish plates.” Let stand a few seconds. Remove cup, and spoon
Bake 35 to 40 minutes. Insert toothpick halfway between pan remaining topping in the bottom of the cup over custard.
Whipped cream for garnish and center of filling. Repeat until toothpick comes out clean.
Sprinkle with five spice.
Remove cups from hot water bath and cool on rack for
15 minutes or until room temperature. Garnish with whipped cream and a strawberry.

YIELDS 8 FLANS

46 DOUBLETREE COOKIE FLAN 47

 DOUBLETREE COOKIE FRAPPÉ DOUBLETREE MEMPHIS MOON PIE
BOSTON, MASSACHUSETTS, USA MEMPHIS, TENNESSEE, USA

DoubleTree by Hilton Boston North Shore DoubleTree by Hilton Memphis

A DoubleTree Cookie twist on the New England-style milkshake. Originating in Tennessee, the moon pie was created when a coal miner asked a traveling
salesman for a “snack as big as the moon.” Here’s one Memphis take on the Southern sweet.

INGREDIENTS PREPARATION INGREDIENTS PREPARATION

2 scoops vanilla ice cream Combine vanilla ice cream, whole milk, chocolate syrup and 30 DoubleTree Cookies Combine sugar, vanilla and 1 cup of water over medium heat
the DoubleTree Cookie crumble in a blender. Blend until until sugar dissolves. Bring to a simmer.
1 cup whole milk (add more as needed to 2 cups sugar
smooth (i.e., the crumbles are small enough to fit through While heating the simple syrup, bloom the gelatin in the cold
create a thick, creamy consistency)
a straw). 1 cup water water until soft.
1/2 DoubleTree Cookie, crumbled
Pour into a tall glass. 1 tbsp vanilla extract Once the gelatin is soft, combine with the warm simple syrup
2 tbsp chocolate syrup and stir until the gelatin is completely dissolved.
Finish with a whipped cream and top with chocolate “jimmies” 15 sheets of leaf gelatin
Whipped cream (sprinkles to those non-New England folk). Pour the gelatin mixture into the bowl of a stand mixer with a
Bowl of cold water
Chocolate “jimmies” (sprinkles) Garnish with a strawberry and fresh pineapple. whisk attachment.
Melted Chocolate for coating (approximately
Mix on medium-high until the mixture becomes frothy and
1 strawberry and/or pineapple 6 cups of dark chocolate chips)
YIELDS 1 FRAPPÉ reaches stiff peaks. Ensure that the gelatin mix doesn’t get too
cold and set.
Pour the fluff into a half sheet pan and spread out evenly.
Let the gelatin set.
Once the marshmallows are set you can cut to the desired
shape and size.
Sandwich the marshmallows in between 2 DoubleTree Cookies
and coat with chocolate.

YIELDS 15 MEMPHIS MOON PIES

48 49
 DOUBLETREE DURIAN COOKIE SMOOTHIE
XISHUANGBANNA, CHINA

DoubleTree Resort by Hilton Xishuangbanna

For the adventurers among us: explore one of the most famously-distinct flavors (and scents!)
of Asia with this one-of-a-kind smoothie starring the regionally-sourced Durian fruit.

INGREDIENTS PREPARATION

2 oz (60 gm) Durian ice cream Combine all ingredients in a blender; blend until smooth.
2 tbsp (45 ml) milk Pour into a glass to serve. Option to garnish with remaining
DoubleTree Cookie pieces.
Ice cubes
1 DoubleTree Cookie, crumbled YIELDS 1 SMOOTHIE
(save 1/4 piece for garnish)

50 DOUBLETREE DURIAN COOKIE SMOOTHIE 51

 DOUBLETREE COOKIE VANILLA MILKSHAKE
JOHOR BAHRU, MALAYSIA

DoubleTree by Hilton Johor Bahru

Stay cool with this refreshing DoubleTree Cookie milkshake, perfect for the most tropical
of climates.

INGREDIENTS PREPARATION

1 scoop vanilla ice cream Put ice cubes, ice cream, sweetener, milk and DoubleTree
Cookie in a blender.
3/4 cup (200 ml) fresh milk
Blend well until smooth consistency is achieved.
1/2 DoubleTree Cookie, crumbled, for
milkshake; 1/2 for garnish Pour into glass and garnish with 1/2 DoubleTree Cookie
(crumbled). Serve with straw.
3 tsp sweetener (sugar)
1 cup ice YIELDS 1 MILKSHAKE

DoubleTree by Hilton Johor Bahru

52 DOUBLETREE COOKIE VANILLA MILKSHAKE 53

 DOUBLETREE ISLAND COOKIE PARFAIT
NAHA CITY, JAPAN

DoubleTree by Hilton Naha

Bubble tea meets parfait for this playfully tropical Japanese twist on a tasty classic.

INGREDIENTS PREPARATION

1/4 cup coffee jelly and/or fruit jelly Prepare a cocktail glass, and add layers of coffee jelly,
(gelatin consistency) whipped cream, and fruit jelly topped with vanilla Ice cream
and seasonal fruit for decoration.
Whipped cream
Garnish with DoubleTree Cookie.
1 scoop vanilla ice cream
1/4 cup chopped pineapple and seasonal fruits YIELDS 1 PARFAIT

2 chopped fresh strawberries

1 DoubleTree Cookie

54 DOUBLETREE ISLAND COOKIE PARFAIT 55

 DOUBLETREE COOKIE TERRINE
LONDON, ENGLAND

DoubleTree by Hilton London ExCel

Take “High Tea” to new heights with this sweet DoubleTree Cookie-inspired take on
a tried-and-true dish.

INGREDIENTS PREPARATION

8 DoubleTree Cookies—frozen dough “pucks” Using a rectangular terrine mould (30 cm x 12 cm x 9 cm

deep / 12-inch x 4-inch), bake the 8 frozen DoubleTree Cookie
6 DoubleTree Cookies—prebaked, crumbled
dough pucks at 170° C (325° F) for 10 minutes.
4 cups (1 litre) green tea ice cream
Allow to cool slightly. Then, place between two pieces of
4 cups (1 litre) milk ice cream parchment paper, and use a rolling pin to roll the soft dough
out to 5mm thickness.
10 sponge finger biscuits (“Ladyfingers”)
Line the terrine mould with plastic film so it can be easily
Fresh berries for garnish
removed at the end. Place the DoubleTree Cookie dough on
Honey for garnish the bottom of the mould, ensuring no gaps.
Soak sponge fingers in stewed Earl Grey sweet tea until soft
(3–4 minutes).
Place the sponge fingers on top of the DoubleTree Cookie Finish with another layer of the DoubleTree Cookie
dough, pressing down slightly to ensure no gaps. dough that was previously rolled out.
Layer next with milk ice cream. Place in freezer overnight.
Layer the crumbled DoubleTree Cookies on top of the milk To serve, garnish each portion with fresh berries and
ice-cream, covering all areas. warm honey drizzle.
Layer next with green tea ice cream.
YIELDS 15 PORTIONS

56 DOUBLETREE COOKIE TERRINE 57

 DOUBLETREE CANADIAN S’MORES
ALBERTA, CANADA

DoubleTree by Hilton West Edmonton

Whether outdoor under the cool cover of the stars or keeping cozy at this chic hotel, chilly
Canadian nights call for the comfort of a warm, familiar s’more!

INGREDIENTS PREPARATION

2 DoubleTree Cookies Toast marshmallow over fire until lightly golden.

1 chocolate bar Sandwich toasted marshmallow and chocolate between
2 DoubleTree Cookies.
2 medium marshmallows
(or 1 extra-large marshmallow) Press DoubleTree Cookie “sandwich” together as marshmallow
and chocolate melt.

YIELDS 1 S’MORE

58 DOUBLETREE CANADIAN S’MORES 59

 DOUBLETREE BAKED CHEESECAKE
DUBAI, UNITED ARAB EMIRATES

DoubleTree by Hilton Dubai - Jumeirah Beach

The beautiful beach-front hotel’s Al-Maeda restaurant is known to travelers worldwide for its
vibrant, colorful dishes and relaxed ambience. This decadent dessert doesn’t disappoint with its
fresh, DoubleTree Cookie-inspired take on a global favorite!

INGREDIENTS PREPARATION

5 DoubleTree Cookies, crumbled, for the base Using the 5 crumbled DoubleTree Cookies, create a base layer
in a 20 cm x 20 cm (8-inch x 8-inch) baking pan.
2 DoubleTree Cookies, crumbled, to layer on top
of the cheesecake mixture In a mixing bowl, blend the cream cheese, eggs, sugar and the
full vanilla pod (for best results use an electric blender).
2 cups cream cheese
Once the mixture has reached a smooth, creamy consistency,
3 eggs
pour gently into the baking pan.
1/2 cup granulated sugar
Lay the crumbs from the remaining 3 DoubleTree Cookies over
1 vanilla pod the top of the mixture.
Bake at 150° C (300° F) for 1 hour.
Remove pan from oven and allow it to cool.
Refrigerate for 4 hours.
Slice and serve cold.

YIELDS 1 CAKE (8 SLICES)

DoubleTree by Hilton Dubai - Jumeirah Beach

60 DOUBLETREE BAKED CHEESECAKE 61

 DOUBLETREE COOKIE PHYLLO ROLLS
BANGALORE, INDIA

DoubleTree Suites by Hilton Bangalore

A spicy panaka syrup made of jaggery, a traditional non-centrifugal cane sugar commonly
consumed in Asia, adds a uniquely South Indian flair to this sweet dish.

INGREDIENTS PREPARATION

Phyllo Rolls Mix the crumbled DoubleTree Cookies with half of the butter
2 DoubleTree Cookies, crumbled and all of the cream cheese.
1/3 cup (75 gm) cream cheese Take 3 sheets of phyllo and layer each sheet with butter.
2 tbsp (30 gm) butter Divide the DoubleTree Cookie mix into 3 equal parts to place in
3 tbsp (50 gm) whipped cream topping the center of each phyllo sheet. Roll and fold like an eggroll.
4 tsp (20 ml) coconut milk Brush the outside of each roll with remaining 15 gm of butter
.5 oz (20 gm) freshly grated coconut powder and bake in the oven at 200° C (395° F) for 10 minutes, or
until a golden color is achieved.
3 phyllo sheets
Create the panaka syrup by mixing vellam/local jaggery, ginger
2 tbsp (10 gm) icing sugar (powdered sugar)
powder, lemon juice, cardamom and crushed peppercorn with
water and bring to a boil for approximately 10 minutes, or until Place the 3 phyllo rolls on a plate and top with icing
Panaka Syrup a thick syrup consistency is achieved. sugar (powdered sugar).
1/4 cup (50 gm) vellam/local jaggery Add a scoop of the coconut cream mix next to the
In a separate bowl mix the coconut milk, coconut powder and
2 gm (pinch) ginger powder whipped cream together. Blend in the panaka syrup, leaving a phyllo dessert and drizzle with panaka syrup.
2 tsp (10 ml) lemon juice portion of the syrup aside for garnish.
YIELDS 3 PHYLLO ROLLS
2 gm (pinch) cardamom powder
2 gm (pinch) crushed peppercorn
1/3 cup (100 ml) water

62 DOUBLETREE COOKIE PHYLLO ROLLS 63

 THE DOUBLETREE COOKIE PATCH
SAN DIEGO, CALIFORNIA, USA

DoubleTree by Hilton San Diego - Del Mar

Stemming from the healthy-living mindset found in San Diego, this recipe offers a
“reduced-guilt” way to enjoy the DoubleTree Cookie.

INGREDIENTS PREPARATION

1 DoubleTree Cookie Cut 1 DoubleTree Cookie in half.

1 cup Greek yogurt Add granola and 1/2 of the DoubleTree Cookie, crumbled,
in a small bowl.
1/2 cup organic granola (naturally-sweetened
and fiber/nutrient-rich from seeds, nuts and Add one cup of Greek yogurt and smooth over granola base.
hearty oats)
Blend as desired.
Strawberry to garnish
Garnish with strawberry and remaining 1/2 DoubleTree Cookie.

YIELDS 1 YOGURT PARFAIT

64 THE DOUBLETREE COOKIE PATCH 65

 DOUBLETREE COOKIE ICE CREAM
ZAGREB, CROATIA

DoubleTree by Hilton Zagreb

Pastry Chef Marjan Todorovic’s top-secret ice cream recipe has fast become a favorite of visitors
from around the world. Add the signature DoubleTree Cookie for an even sweeter take on this
popular treat.

INGREDIENTS PREPARATION

3 DoubleTree Cookies (crumbled) (requires ice cream machine)

5.5 oz (0,160 kg) quick ice cream powder base Gradually stir crumbled DoubleTree Cookies, milk and cream
with a wire whisk.
1/2 cup (0,090 kg) sugar
Add the ice cream base and sugar and pour all the ingredients
1.5 cups (0,400 kg) milk
into an ice cream maker.
1 cup (0,250 kg) whipping cream
Blend for about 30 minutes, until mixture retains smooth ice
DoubleTree Cookie crumble to garnish cream consistency.
Raspberry and mint to garnish (optional) Garnish and serve.

YIELDS 5–6 SERVINGS

66 DOUBLETREE COOKIE ICE CREAM 67

 DOUBLETREE COOKIE TACO
AUSTIN, TEXAS, USA

DoubleTree Suites by Hilton Austin

Tex-Mex meets the DoubleTree Cookie in this reimagined dessert from Executive Chef
Ryan Gossett.

INGREDIENTS PREPARATION

1 frozen DoubleTree Cookie dough “puck” Thaw frozen DoubleTree Cookie dough to room temperature.
Partially-bake for 8 min in 350° F oven.
1 banana
Take the partially-baked DoubleTree Cookie out and flatten
1 oz coconut sorbet
with a metal spatula. Put back into the oven and bake for
1 oz passion fruit sorbet 4 more minutes.
1 oz raspberry-tarragon sorbet When the DoubleTree Cookie is finished baking, mold it
around a wooden rolling pin. Allow to cool for a few minutes
1 oz mango sauce
to take shape.
1 oz strawberry sauce
Slice 1 peeled banana lengthwise, sprinkle the cut sides with
1 strawberry (for garnish) sugar and caramelize the sugar under the broiler of an oven Scoop passion fruit, coconut and raspberry-tarragon
or use a hand-held brûlée torch. sorbets into the caramelized banana.
.25 oz toasted coconut
Purée the mango in a blender and reserve in a squeeze bottle. Garnish the passion fruit sorbet with julienned
2 sprigs fresh tarragon strawberry.
Purée strawberry in a blender and reserve in a squeeze bottle.
25 oz sugar for caramelizing the banana Garnish the coconut sorbet with toasted coconut.
On a plate, “draw” designs with the mango sauce and
strawberry purée as desired. Garnish the raspberry-tarragon sorbet with sprigs
of tarragon.
Place the DoubleTree Cookie “shell” in center of plate. Insert
the caramelized bananas inside of the shell.
YIELDS 1 DESSERT (SERVES 1–2)

68 DOUBLETREE COOKIE TACO 69

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