Directions
- 1Add 1 cup of unsalted butter to a pan.
- 2Stir the butter with a wooden spoon as it melts and browns.
- 3Continue stirring until the butter turns a medium brown color and starts to burn slightly.
- 4Pour the browned butter into a clear mixing bowl.
- 5Allow the browned butter to cool for 30 minutes until it reaches room temperature.
- 6Add 1/2 cup of sugar, 1 1/2 cups of dark brown sugar, 2 tsp of vanilla, and 1 tbsp of Greek yogurt to the cooled browned butter.
- 7Cream the butter and sugars together until they have a very creamy, cloud-like texture using a hand mixer.
- 8Scrape the edges of the bowl with a spatula to ensure all ingredients are consistent.
- 9Add 1 egg and 1 egg yolk to the mixture.
- 10Continue mixing with the hand mixer until well combined.
- 11Sift 2 1/2 cups of flour, 1/2 tsp of baking soda, and 1/2 tsp of salt into the wet ingredients.
- 12Gradually sift in the dry ingredients, mixing with the hand mixer between additions, and scraping the bowl with a spatula.
- 13Mix until all the dry ingredients are well incorporated and there are no lumps, creating a consistent cookie dough.
- 14Add 3/4 cup of chocolate chips and 1/2 cup of mini chocolate chips to the cookie dough.
- 15Fold the chocolate chips into the dough with a spatula until evenly distributed.
- 16Cover the cookie dough with plastic wrap and chill for 2 hours in the fridge.
- 17Scoop out a portion of chilled cookie dough with an ice cream scoop.
- 18Flatten the scooped cookie dough to about a quarter inch thickness.
- 19Fill the flattened dough with 1 tbsp of caramel.
- 20Close the cookie dough around the caramel, shaping it into an oval.
- 21Make indentations in the dough and add mini marshmallows and chopped Snickers bars (or similar chocolate bars) to the outside.
- 22Gently press the toppings into the dough and shape the cookie into an oval.
- 23Place the prepared cookie on a baking sheet lined with parchment paper.
- 24Scoop out another portion of dough and flatten it.
- 25Fill the flattened dough with 1 tbsp of cookie butter (or peanut butter).
- 26Close the dough around the filling and shape it into an oval.
- 27Add chopped chocolate sandwich cookies and white chocolate chips to the surface of the cookie, pressing them in.
- 28Gently press the toppings into the dough and shape the cookie into an oval.
- 29Place the prepared cookie on a baking sheet lined with parchment paper.
- 30Scoop out another portion of dough and flatten it.
- 31Fill the flattened dough with 1 tbsp of chocolate hazelnut spread.
- 32Close the dough around the filling and shape it into an oval.
- 33Add chocolate chips to the surface of the cookie, pressing them in.
- 34Gently press the chocolate chips into the dough and shape the cookie into an oval.
- 35Press the cookie into a bowl of rainbow sprinkles to coat the surface.
- 36Place the prepared cookie on a baking sheet lined with parchment paper.
- 37Scoop out another portion of dough and flatten it.
- 38Fill the flattened dough with 1 tbsp of peanut butter.
- 39Close the dough around the filling and shape it into an oval.
- 40Add pretzels, potato chips, and chocolate chips to the surface of the cookie, pressing them in.
- 41Gently press the toppings into the dough and shape the cookie into an oval.
- 42Place the prepared cookie on a baking sheet lined with parchment paper.
- 43Bake the cookies at 350°F (180°C) for 11-14 minutes, checking at 11 minutes for a lightly golden and fully spread out cookie.
Ingredients
- 1 cup unsalted butter
- 0.5 cup sugar
- 1.5 cups dark brown sugar
- 2 tsp vanilla
- 1 tbsp Greek yogurt
- 1 egg
- 1 egg yolk
- 2.5 cups flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup chocolate chips
- 0.5 cup mini chocolate chips
- 1 tbsp caramel
- mini marshmallows
- chocolate sandwich cookies
- white chocolate chips
- 1 tbsp chocolate hazelnut spread
- pretzels
- potato chips
- rainbow sprinkles
- 1 tbsp peanut butter
Equipment
panwooden spoonmixing bowlhand mixerwhisksieveice cream scoopbaking sheetparchment paper
Tips
- Brown butter can be as dark as you want to add more flavor.
- Sifting dry ingredients gradually ensures they are well incorporated and prevents lumps.
- Scraping the edges of the bowl is essential for consistent dough.
- Chilling the dough for about 2 hours in the fridge is necessary to properly stuff the cookies and prevent a mess.
- Add toppings on top of the cookie so they are visible, as people eat with their eyes.
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