Recipe courtesy of Ree Drummond
Totally Terrific Cookies For Todd
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- Level: Easy
- Total: 1 hr 25 min (includes chilling time)
- Active: 40 min
- Yield: 12 large cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 704
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 3 g
- Sugar
- 70 g
- Protein
- 7 g
- Cholesterol
- 95 mg
- Sodium
- 735 mg
Ree made these cookies for Todd when she visited him at college. Just like his grandfather and father before him, he has a notorious sweet tooth, so these are the perfect snack for him.
- Level: Easy
- Total: 1 hr 25 min (includes chilling time)
- Active: 40 min
- Yield: 12 large cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 704
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 3 g
- Sugar
- 70 g
- Protein
- 7 g
- Cholesterol
- 95 mg
- Sodium
- 735 mg
Ingredients
Cookies:
Icing and Toppings:
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Directions
- For the cookies: Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar and granulated sugar until light and fluffy, 2 to 3 minutes. Mix in the vanilla. Add the eggs one at a time, letting the first incorporate fully before adding the second.
- With the mixer on low, add the flour in three increments, until just combined. Fold in the candy-coated chocolates, mini peanut butter cups, pretzels and cereal. With a half-cup scoop, scoop twelve large mounds, placing them on the prepared sheet pans a few inches apart in two rows of three. Refrigerate the scooped dough for 15 minutes. Bake until golden brown, 15 to 18 minutes. Leave on the sheet pans for 5 minutes to rest before transferring to a cooling rack to cool completely, about 15 minutes.
- For the icing and toppings: Beat the butter, powdered sugar and cocoa together in a bowl. Add the milk, a tablespoon at a time, until you have the desired consistency. The icing should be thick but spreadable.
- Top each cookie with a heaping tablespoon of the icing and spread, leaving a small border empty around the edge. Immediately sprinkle the tops with the candy-coated chocolates, mini peanut butter cups, pretzels and cereal.
- Eat immediately or let set, then store in an airtight container for up to 5 days.
