Cookie bombs
Recently I saw a Facebook live event by the owner of Cookie DO NYC. She was talking about a new baked treat she was working on called a cookie bomb. What maked it a bomb is the it was candy surrounded by cookie dough baked in a cupcake mould topped with buttercream icing.
I really loved that idea so I started searching on the internet for a recipe. After a whole weekend of not finding anything, I decided I could make my own recipe. The cookie base I used was my daughter's favourite chocolate chip cookie dough she has been making since she was 4. Cookie DO used sprinkles as the candy filling but I decided to use my favourite chocolate treats like mini peanut butter cups, cookies and cream buttons, rolos and Oh Henry bites. You can use anything.
Forget-the-Cookies-Just-Give-Me-That-Batter Chocolate Chip Cookie Dough
(from Kids Cooking: A Very Slightly Messy Manual)
1/2 cup butter melted
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 large egg, lightly beaten
1 tsp vanilla
1 pkg chocolate chips (1-1/2cups)
In a medium sized microwave safe bowl, melt the butter. Remove from microwave and add in both sugars stirring to combine. Add in the vanilla and the lightly beaten egg and combine.
In a separate bowl combine all the dry ingredients except the chocolate chips and mix together. Add the dry ingredients to the sugar and egg mixture and stir till combined. Add in the chocolate chips and combine. Place in the fridge for 30 minutes to firm up making it easier to handle.
Remove from the fridge and divide into 12 equal portions. Form each portion into a ball and then using your thumbs press into the centre to help form a cup, continue till you form a cup. Chop up your desired filling and add 1 Tbsp of the filling into the cookie cup. With the dough in the palm of your hand, lightly squeeze and stretch the top so the cookie dough totally encases the filling. Please the ball into a medium cupcake liner in a cupcake baking sheet. Place in the fridge for 30 minutes to firm up again. In the meantime, preheat the oven to 375 degrees.
Remove the cookie bombs from the fridge and place the cupcake tin in the oven. Bake for 15-18 minutes till nicely browned. Remove from the oven and set on rack to cook.
Buttercream icing
1 cup salted butter at room temperature
3 1/2 cups confectioner's sugar, sifted
2 tsp vanilla
2 Tbsp cream
In a mixing bowl, beat the butter to lighten then add the rest of the ingredients and beat for 5-7 minutes. Scrape the icing into an icing bag with a large plain tip. Pipe the top of the cookie bombs and refrigerate till the icing firms.
Check out my picture gallery labeled Cookie Bombs for more pictures.
Use your imagination for your fillings and delight your family and friends.
