Recipes from 2014 Cookie Throwdown

 

"Junk in da Trunk" Cookies

Recipe adapted from "Baking Out Loud" by Hedy Goldsmith (Clarkson Potter)

• Makes 16 (2½-inch) cookies

• Start to Finish: 1 hour 45 minutes (includes chilling time)

Ingredients

1¾ cups all-purpose flour

¾ teaspoon baking soda

½ cup (1 stick) unsalted butter, at room temperature

½ cup packed dark brown sugar

½ cup granulated sugar

¾ teaspoon kosher salt

1 extra-large egg, at room temperature

1 teaspoon pure vanilla extract

6 ounces bittersweet chocolate, cut into ½-inch pieces

12 malted milk balls, halved (about ⅓ cup)

⅓ cup butterscotch chips

⅓ cup salted peanuts, coarsely chopped

⅓ cup lightly crushed kettle-cooked potato chips

⅓ cup coarsely chopped salted pretzel twists

Coarse sea salt, for sprinkling

Directions

1. In a small bowl, sift the flour with the baking soda. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft and smooth, about 3 minutes. Add the brown sugar, granulated sugar and salt, then beat at medium-high speed, scraping down the side of the bowl with a rubber spatula as needed, until light and fluffy, about 5 minutes.

3. Add the egg and vanilla; beat until just combined, about 1 minute. Add the flour mixture and beat at low speed until just combined, about 1 minute. Using a rubber spatula, scrape down the side of the bowl.

4. Add the chocolate, malted milk balls, butterscotch chips, peanuts, potato chips and pretzels. Stir until just blended. (Don’t be concerned if it looks like there’s more “junk” than cookie dough in the bowl.)

5. Using a 3-tablespoon ice-cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet. Cover the plate with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 2 days.

6. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350°. Line two baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a pinch of the sea salt.

7. Bake the cookies for about 12 minutes, rotating the baking sheets halfway through, or until light golden brown. Transfer the baking sheets to wire racks and let the cookies cool slightly before serving.

 

Quick and Easy Mini Brookies

Serves	18-24
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes

 

Ingredients

• 1 box brownie mix
• 1 to 2 eggs (depending on the boxed brownie mix)
• ¼ to 1/2 cup vegetable oil (depending on the boxed brownie mix)
• 2 to 3 tablespoons water (depending on the boxed brownie mix)
• 1 packet break apart cookie dough
• Cooking Spray for muffin tins (Pan, Crisco etc…)

Directions

Step 1
Make your brownie mix according to the package directions that you are using. This usually involves mixing eggs, oil and milk to the mix and stirring.
Step 2
Generously spray muffin tins with Pam. Generously! Or use 2” dia. Baking Cups.
Step 3
Put brownie batter into muffin tins. You want to fill each about 1/2 full or a touch less.
Step 4
Take prepared cookie dough and make a small disk. You want this to 'float' on the brownie batter.
Step 5
Bake for approx. 20-22 minutes at 350 degrees. Make sure you test for doneness. My oven runs hot and often bakes faster than others.
Step 6
Important tip: After your brookies cool for about 10 minutes, take a PLASTIC knife and run it around your brookie to get it out of the muffin tin.