This cookie is not only chewy and moist, it is tasty! So, try it out! Here is what you will need:
- 14 Tbsp. Butter (1 ¾ sticks)
- 1 ¾ Cups Light Brown Sugar (packed)
- 2 ¼ Cups Flour
- ½ Tsp. Baking Soda
- ¼ Tsp. Baking Powder
- ½ Tsp. Kosher Salt
- 1 Egg
- 1 Egg Yolk
- 1 ½ Tbsp. Vanilla
To Roll Cookie Dough Ball in:
- ¼ Cup Sugar
- ¼ Cup Light Brown Sugar
- ½ Cup Light Brown Sugar (packed)
- 3 Tbsp. Butter
- ¼ Cup Milk
- 2 Cups Icing Sugar
This recipe involves a little more work that your typical cookie recipe, but trust me, it IS worth it!
Here’s what to do:
- Preheat the oven to 350º and line your baking sheet with parchment paper. (This is my new favourite thing in the kitchen this summer)
- Heat butter in medium saucepan over medium heat until it is a caramel brown colour. Swirl the saucepan to keep the butter from burning. Once caramel, set aside and let cool for 15 minutes.
- Whisk together your flour, baking soda & powder, and salt in a bowl and set aside.
- Once your butter is cooled, mix together with brown sugar in electric mixer until smooth.
- Add egg, yolk and vanilla to electric mixer until smooth.
- Add in your dry ingredients to the electric mixer bowl small bits at a time and blend well.
- Roll cookie dough into balls, then roll in sugar mixture (1/4 cup sugar and ¼ cup brown sugar together in a bowl). I found the dough a bit sticky and the more I touched it the more the ball changed shape so I mixed it around in the sugar with a spoon.
- Place balls 2 inches apart on baking sheet.
- Bake for 10 to 12 minutes. Cool while you work on the frosting.
- Melt butter and brown sugar together in saucepan over medium heat, bring to a boil and cook for one minute. Remove from heat and cool for 10 minutes.
- Once cooled, beat in milk until smooth.
- Add icing sugar a little bit at a time until desired consistency is reached.
- Spread on cookie.
This cookie was a huge hit at our house among adults and children alike! I hope the opportunity arises for you to give it a try!
|Icingless Option for the Babe|
**Disclaimer: As the theme has been going in recent weeks, this is not gluten-free, nor is it vegan.