Double Doozies
I know I even have mentioned my love of yankee Cookie Company before, and the way their cookies and cookie cakes area unit unimaginable, however what I haven’t mentioned is that they need this cookie behemoth they create referred to as a Double Doozie.
Trust me, this factor is dead named y’all. It’s 2 large M&M cookies with their cake topping within the middle, creating a large doozie of a cookie sandwich. I don’t apprehend why however I have to be compelled to puzzling over what quantity I needed one, and complete what quantity I didn’t want attending to the mall to urge one (ATL traffic y’all) and determined it had been concerning time to create my very own.
INGREDIENTS :
THE COOKIES (This Is Not The Doubled Recipe):
- 1 Egg.
- 1 Teaspoon of Vanilla.
- 3/4 Cup (1 1/2 Sticks) of Unsalted Butter, Softened.
- 1 Cup of Light Brown Sugar, Packed.
- 1 (3.4 Ounce) Box of Instant French Vanilla Pudding Mix.
- 2 Cups of All-Purpose Flour.
- 3/4 Teaspoon of Baking Soda.
- 1 Teaspoon of Salt.
- 1 Cup of Mini M&Ms.
THE WHIPPED FROSTING (Doubled the Recipe):
- 1 Cup of Milk.
- 5 Tablespoons of Flour.
- 1 Tablespoon of Vanilla Extract.
- 2 Sticks of Unsalted Butter, Softened.
- 1 Cup of Granulated Sugar.
INSTRUCTIONS :
FOR THE COOKIES:
- Preheat the oven to 350 degrees F.
- With a handheld or stand mixer with paddle attachment place your butter and brown sugar, beating them together until smooth.
- Now add your egg, vanilla, salt, baking soda and pudding mix and mix these all together.
- Now add your flour and beat until combined, now add your M&M's and mix until they are evenly distributed.
- Using a large ice cream scoop, scoop your dough onto baking sheets lined with parchment paper pressing them flat with your fingers.
- Bake for 9-11 minutes until edges are slightly golden.
- Remove from the oven let cool, then place in airtight container and place in refrigerator to make sure they are slightly chilled before putting frosting in the middle.
FOR THE WHIPPED FROSTING:
- In a saucepan on medium high heat place your milk and flour.
- Continuously stir together until the consistency of thin mashed potatoes is reached.
- Remove from heat, stir in the vanilla and either sit it out until it cools to room temperature or place in fridge to cool completely.
- Once flour/milk mixture has cooled completely, with a handheld or stand mixer with paddle attachment place your butter and sugar into the bowl, and whip until light and fluffy.
- Now add your flour/milk mixture and whip the heck out of it (seriously, you're gonna beat this for a while) until the texture of whipped cream is reached.
- Now place your whipped frosting (as much or as little as you want) in the middle of 2 cookies, and voila you have a double doozie.
- Once your
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