Welcome to the second annual Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you into the holiday spirits. Now is the time to break out the flour, butter, sugar and eggs. Bring your friends and family together for cookie exchanges or a giant baking party, we have got you covered!
Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!!
Now – Let’s talk about November. If you’re not familiar with the month of November – Allow me to school you a little bit, bit.
November is whip out your stretchy pants month.
November is throw caution out the window of a high speed car chase without looking at your rearview mirror month. November conversations are always prefaced with the phrase “I’ve been eating like its Thanksgiving, since BEFORE Thanksgiving!” – As you lie in a prone position trying to zip jeans that WILL leave a permanent indentation on your skin month.
November is month of straight up food depravity – 80’s Big Hair Rock Star Groupie depravity. So why should these cookies be any different? Flow with me, its brownie cookie time.
I’ve been toying with the idea of a brownie sandwich cookie. Filled with what, though? I mean, it’s a brownie cookie. It CAN’T get much better than that?
Oh, it can.
How would you feel about a brownie cookie filled with dulce de leche? How ‘bout we sprinkle a lil’ bit of flaked sea salt on top of that gorgeous dulce de leche?
Yea… Bringing out all the flavor notes – Making them sing; concerto status, homies. Oh, let’s just top that with another cookie, shall we?
You see this masterpiece right here?
It’s made possible by a cracked brownie topping, followed by a moist fudgy chocolate brownie situation. Intermission is a salted dulce de leche filling that will leave you doing a happy dance and 2 back flips. We return to that moist fudgy chocolate brownie situation and end with the cracked brownie topping.
This, this cookie is the epitome of November. Go grab your fat pants; ‘cause November debauchery has gotten real, real.
Dulce de Leche Filled Brownie Sandwich Cookies #Cookieweek
Ingredients
- ½ cup (1 stick) unsalted butter, cut into 1 inch pieces
- 2 1/2 cups semi-sweet chocolate chips
- ¾ cup flour, spooned then leveled
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 2 tablespoons dutch processed cocoa powder
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 1 can Dulce de leche (store bought or homemade)
- Flaked sea salt (such as Maldon)
Instructions
Bake the cookies:
Preheat oven to 350 degrees Fahrenheit and place rack in the middle section of the oven. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl combine the flour, salt, and baking powder. Set aside.
Place a small pot of water on the stove over low heat. Bring it to a simmer. Over the pot of simmering water, place a stainless steel bowl. Add the chocolate chips and butter, stirring occasionally until completely melted, smooth, and looks like pudding. Set aside to cool slightly.
Once the chocolate/butter mixture melts, combine eggs, sugars, and cocoa powder in a bowl of an electric mixer fitted with a whisk attachment. Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes.
Reduce the speed to medium and add the melted chocolate mixture to the eggs/sugar mixture and mix until combined. Add in the vanilla extract.
Reduce the speed to low and add flour mixture all at once. Mix until just combined. Fold in the milk chocolate chips.
With a cookie scoop (or a teaspoon), drop spoonfuls of dough onto prepared baking sheets.
Bake for 10 minutes, rotating the pan halfway through for even baking. Tops of cookies should appear crackled, but the interior will be soft and under-baked.
Assemble sandwich cookies:
Place half the cookies flat side up. Add about a teaspoon or so of dulce de leche, add a pinch of sea salt, and top with another cookie.
Makes about 25 sandwich cookies.
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Make sure to stop by and grab a warm cookie from one of today’s Cookie Week participants!
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Skillet Cookie by Cravings of a Lunatic
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Pumpkin Cookie Cups with Biscoff Buttercream by The Girl In The Little Red Kitchen
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Chocolate-Cherry Chews by Crumb
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Chocolate Hazelnut Cookies by Cooking in Stilettos
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Cranberry, White Chocolate, Crystallized Ginger Cookies by That Skinny Chick Can Bake
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Dark and Crunchy Peanut Butter Cookies by Hungry Couple
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Muffin Top Cookies by Food Lust People Love
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Peanut Butter Cookie Dough Sandwich Cookies by Chocolate Moosey
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Pumpkin Eggnog Cookies by Jen’s Favorite Cookies
Other blogs participating later this week include:
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We have a giveaway situation!!!!!!
Let’s take a look at what prizes are up for grabs – one lucky winner will take it all!
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1 case (10, 4-lb bags) Imperial Granulated Sugar
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One copy of the cookbook Eat More Dessert by Jenny Keller
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One copy of the cookbook Bake and Destroy by Natalie Slater
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One copy of the cookbook Decadent Gluten-Free Vegan Baking by Cara Reed
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One copy of the cookbook Rawsome Vegan Baking by Emily von Euw
How to enter:
Mandatory Entry: Leave a comment telling us know what your favorite cookie is to bake during the holidays.
Many more additional ways to enter. Just use the rafflecopter widget!!!
1 (one) lucky person will win a the prizes listed above, who will be randomly chosen through Rafflecopter. This giveaway is open from Monday, November 3rd, 2014 to Monday, November 11th 11:59 EST to US residents only. 1 winner will be contacted via email and will have 48 hours to respond, at which time a new winner will be drawn. Good luck, homies!
