I know that in my last post I said that I would give you the recipe for my Ultra-Creamy (and Vegan!) Hummus, but I came up with a super-duper new yummy recipe this week and I just have to share it with you! It’s Brownie Brittle Cookies (with Reese’s Pieces), and it makes ONE HUNDRED COOKIES, so you can bake and eat some, keep some dough in the freezer, and still have enough to share!
You’re probably thinking, why would I need to bake one hundred cookies? And unless you’re baking for a family reunion, or a large birthday party (or like me, for your spouse’s workplace), you probably don’t need to bake one hundred cookies. But wouldn’t it be nice to be able to have freshly baked cookies whenever you want them, without having to pull out your baking utensils and spend the time mixing and cleaning and such? That’s why we’re going to…freeze the cookie dough!
And the best part of freezing the cookie dough, beside having the ability to bake fresh cookies whenever you want, is that you can actually eat the dough raw because there’s no egg in it! Now I know you should actually not eat the dough raw since flour can theoretically contain salmonella, but if you’re certain your flour is safe, then it’s cookie dough eatin’ time! You could even add it to homemade ice cream and make your own brownie brittle cookie dough ice cream! Note to self: make this recipe a reality.
I came up with the recipe one evening when the baby wouldn’t go to sleep and I was craving chocolate. I stuck her in my front-wearing baby carrier and got to work. I had seen the one-hundred cookie recipe going around Instagram and decided to try and make it. But I didn’t have all the ingredients so I had to make (them did you know you can actually make your own condensed milk?) and then changed the technique and then changed the amount and type of some ingredients and voila! My Brownie Brittle Cookies were born!
Now, shall we get baking? Let’s!
Brownie Brittle Cookies (with Reese's Pieces!)
This large-batch recipe makes enough cookie dough to bake some for yourself and others, and still have enough leftover to freeze for those cookie emergencies!
- 5 c. flour
- 2 1/2 tsp. salt
- 7 tsp. baking powder
- 2 c. butter, softened
- 2 c. milk
- 1/2 c. honey
- 3 tbsp. butter
- 1 tbsp. vanilla extract
- 1 c. sugar
- 2 c. chocolate chips
- 1 c. Reese's Pieces
First we're going to make our own sweetened condensed milk: in a large saucepan over a medium high heat, mix the milk, honey, vanilla extract, and 3 tbsp. butter. Bring to a boil and then simmer until half reduced in volume (about 1/2 hour).
While the homemade condensed milk is reducing, we make our self-raising flour: mix the flour, salt, and baking powder in a large bowl.
Add 2 cups of butter, and the cup of sugar to the flour mixture and mix together thoroughly.
Then stir in the chocolate chips.
Once the condensed milk mixture is ready, pour it into the rest of the cookie batter. The hot condensed milk will melt the chocolate chips, which is what we want; it will also melt the butter which will help the cookies caramelize in the oven. Stir together until the chocolate chips are completely melted.
Let the dough sit for 10 minutes to cool off, then stir in the Reese's Pieces.
Bake in a 400 degree oven for 10 minutes. The cookies will be very soft and will need to cool for at least 10 minutes on the cookie sheet before being removed to a cooling tray.
Let cool completely before eating, and enjoy!
I suggest freezing the dough in several small Ziploc type freezer bags, so that you can just pull out one baggie at a time and defrost it. I just stuck it all in one bag for myself, as I knew I’d be baking it all at once for my husband’s workplace.
Oh, and while I added in Reese’s Pieces to the dough, you could easily just put in walnut pieces and chocolate chunks for an even brownie-er brownie brittle cookie. As I always say, you do you, boo!
Next Post: My Ultra-Creamy Hummus recipe! For sure! (Most likely.)