if you’re a fan of cinnamon, you’re gonna love these recipe courtesy of Beyond Frosting. mmm. i added my own twist and (spoiler alert) coated them in chocolate… but they were a HIT. you only need one of these bad boys to satisfy a sweet tooth. Loaded with butter and sugar it’s really a treat, so… don’t expect anything low-cal about this…. although i did use coconut oil in my (spolier alert) dipping chocolate mix, which i’ll share later. Dr.Oz would be marginally proud.
first, the recipe courtesy of the good folks at Beyond Frosting. now, i did tweak their recipe a bit, which i will denote with an asterisk in the ingredients, and i’ll italicize what i do differently in the directions, okay? let’s begin.
Cookie Ingredients:
■1/2c unsalted butter, browned.
■1/4c + 2 tbsp Sugar
■3/4c light brown sugar
■1 large egg
■1/2 tsp Pure vanilla extract
■3 tbsp Maple syrup
■1 1/2c Flour
■*3/4 tsp baking powder
■*1/4 tsp Baking soda
■*1/4 tsp Cream of tartar
■1 tbsp Cinnamon
Filling Ingredients:
■1/2c Butter, softened
■2c Powdered sugar
■1 tbsp Heavy whipping cream *+1 tbsp
■2 tbsp Maple syrup
■2 tsp Cinnamon
Chocolate Ingredients:
■1.5 bags of chocolate chips (doesn’t have to be any particular brand or grade, just know, it effects how much fat you’ll need.
■~1/3lb (around 2.6tbsp) butter
■1 tbsp coconut oil
VERY SPECIAL EQUIPMENT:
■A shot glass
■A kitchen scale (this is actually a must, if you’re a serious baker. Invest in a little $20 digital kitchen scale and flourish)
preheat your oven to 375F. the good folks over there at BF had a really great idea: Brown the butter you’re gonna use for your cookies. now if you don’t know about browning butter, add your butter to a pan over medium heat. use a wooden spoon to stir that constantly until the smell is nutty and you can see solids forming on the bottom of your skillet. add your butter to a mixing bowl, and to that, add your brown and white (less 2tbsp) sugars and “cream” until fluffy. add your egg, maple syrup, and vanilla. in a separate bowl, mix your flour and baking powder. (in the original recipe, this is soda and cream of tartar). slowly add this mix, until just combined to your wet ingredients. In a small bowl, mix together reserved sugar and cinnamon. BF recommends that you fill a muffin tin, with 2tbsp of cookie dough after you roll them around in sugar. however, i made 24 smaller cups. i placed my bowl of sugar coating on my kitchen scale and tared it. i simply measured out 24 portions into the sugar and tared it each time i rolled a cookie in sugar. Don’t have a scale? Mine were about half the recommended size, 1 tbsp
packaging that work.
i also didn’t bake mine the recommended time, i only baked for about 4 or so minutes until the cookie puffed and i got a liiiiiitle golden. not much. you have to really watch these, the cinnamon sugar obstructs the browning. let them cool in pan for about 5 minutes and then take that bottom of your shot glass, and spray it with a little cooking spray. press down into the center of each cookie and create a well. once they have cooled to touch remove to the baking pan and let them sit until cooled completely before filling.
push it, push it good.
to create the filling beat room temperature butter until nice and fluffy. add in your powdered sugar, and its gonna get tough. Add in your two tbsp of cream. i wanted a loose, lighter, nougat-y filling. if you prefer straight frosting, omit a tbsp. beat until incorporated. add your cinnamon and maple syrup until just combined. fill each cookie with frosting. i used a knife, because i would be (spoiler alert) coating it in chocolate. but you may want to stop here and just pipe the frosting in, for aesthetic purposes.
line em up.
cover with wax paper, and put these puppies in the fridge to chill for a while, buttercream frosting is, well, butter, and if we put room temperature frosting into hot dipping chocolate… well… you get the picture.
to make dipping chocolate out of chocolate chips: melt chocolate according to package directions adding, along with that, your butter and coconut oil. the amount of FAT you have to add is completely dependent upon the quality of your chocolate. you’ll know you’ve got it right because your chocolate will be shiny, and fluid not dull. line a baking sheet with wax paper, and dip each cookie into the chocolate. cover with wax paper, again, allow to chill and set completely before digging in.
mmm.
SPOILER ALERT
how was this recipe? Give me your feedback guys.
