Let’s make cookies 🍪🧈🥚🍺🧸💌
BAKEMAS Day 4 | Butterbeer Crumbl Cookies
with marshmallow fluff icing, a molten peanut buttery center, and caramel drizzle. These were better than ANY store bought cookie. I said what I said.
🧈Browned Butter:
140g unsalted butter, room temp
1 tbsp caramel
1 tbsp warm, cozy spices (cinnamon, allspice, apple pie, ginger, cardamom)
🍪Cookie Dough:
100g dark brown sugar
100g white sugar
1 egg, room temp
200g flour
1/2 - 1 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
🍫80g chopped dark chocolate (or butterscotch
chips/caramel chips)
8 tsp of Biscoff or Maple Butter
M E T H O D
Start by browning your butter. Pop into a skillet and melt over medium low heat, stirring often until beginning to brown (about 6 minutes).
Add the warm spices and caramel, stir gently for another 2 minutes, and then remove from heat, cover, and let the flavors infuse for 10 minutes.
Pour your infused butter into a large bowl. Add both sugars and whisk these in with the room temp egg.
In a separate bowl, add the flour, salt, baking powder and baking soda. Add the dry mix slowly into the other bowl until you can no longer see any flour. Your dough should be GORGEOUSLY smooth, and not stick to your finger when pressed. Fold in chocolate chips.
Roll cookie dough into 8 balls and place on a greased or lined cookie sheet. Use a teaspoon to press a cavity into each cookie, making a well for you to add 1 teaspoon of maple butter or Biscoff or peanut butter to each cookie. *I have found that it’s easier to freeze the teaspoons of Biscoff first, then press them into the cookies, it’s less sticky!
Now roll the cookie dough once more into a ball. Make sure that the filling is fully covered in the cookie dough.
Place these back onto the tray, cover with parchment paper and freeze for about 1 hour.
About 10 minutes before you are ready to bake your cookies, pre-heat your oven to 400F.
Make sure there are gaps between each cookie so they have room to spread 🍪
Bake them for around 17-20 minutes. They should be golden brown. I only needed 17 minutes! Once baked, I sprinkled some flaky sea salt over them, but this is optional.
Leave them on the tray to set up for about 10-15 minutes before topping with marshmallow fluff, alllll the red and gold sprinkles (50 points to Gryffindor!) and enjoy! 🦁🥰
Overall rating: 12/10
Cookies are a beloved treat, and when you combine the magic of butterbeer flavor with a crumbl cookie texture, it becomes an unforgettable dessert. These Butterbeer Crumbl Cookies not only boast a rich flavor profile thanks to the browned butter and warm spices, but they also include a delightful molten center filled with maple butter or Biscoff, giving each bite a wonderfully gooey experience. To enhance the overall cookie experience, consider experimenting with different mix-ins. Dark chocolate chunks, butterscotch chips, or even caramel chips can introduce a new layer of flavor to the cookies, complementing the butterbeer essence. Additionally, the marshmallow fluff icing works beautifully to mimic the frothy top of a freshly poured butterbeer, making these cookies a festive addition to any gathering. They are especially fitting for celebrations or holiday gatherings where sweet treats are a highlight. When baking, remember that each oven is unique; therefore, monitoring cookies closely as they bake is key to achieving that perfect golden-brown color. Don’t forget that after baking, the cookies will continue to set on the tray, so it’s essential to allow them a few minutes to cool. Topping them with sprinkles adds a joyful touch, turning simple cookies into a delightful dessert worthy of any occasion. Whether you’re a baking novice or an experienced baker, this recipe for Butterbeer Crumbl Cookies will surely bring joy and flavor to your table.
