Whatever-I-have-in-the-cupboard cookies with left over frosting sandwiched in between.
I did a lot of free-styling on these cookie sandwiches but the base recipe for the cookies is from Cookies and Cups.
The base recipe itself was incredible, it made a huge batch of cookies and will be my go-to. I threw in sprinkled, chocolate sprinkles, caramel sauce, and possibly some other things that I now can't remember. I had left over peanut butter, cookies n cream, and vanilla buttercream in the fridge so I sandwiched them in between. They were delicious at both room temp and frozen.
Recipe for cookies base
Ingredients
2 cups flour
1 Tbsp cornstarch
1 tsp baking soda
3/4 tsp kosher salt
3/4 cup butter, room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 egg
1 Tbsp vanilla
1 1/2 cups your favorite candy or chocolate chips
Instruction
Preheat oven to 350°F. Line baking sheet(s) with parchment paper, set aside.
In medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
In mixer cream butter and both sugars together on medium speed, beating until light and fluffy 2-3 minutes.
Turn mixer to low and add in egg and vanilla. Turn mixer back up to medium and mix until incorporated, scraping sides when necessary.
Turn mixer to low and add in flour mixture until dough comes together.
Stir in candy until evenly distributed.
Drop by heaping tablespoon onto lined baking sheet and bake for 8-9 minutes until edges are just golden.
Remove from oven, let cool on baking sheet for 3 minutes, and then transfer to wire rack to finish cooling.
Opmerkingen