Tips on How to Make and Bake New York Style Cookies

 

ADDITIONAL INGREDIENTS:

100g soft unsalted butter

½ tsp vanilla extract

1 large free range egg

 

 

EQUIPMENT: Two 30  x40cm baking trays

PREPARE: Preheat oven to 180c (160c fan forced) and line two 30cm x 40cm baking trays with baking paper. Set aside all Smarties, one bag of popcorn and approximately 10g of pretzels for decoration.

 

BLEND: Place soft butter into a large mixing bowl. Using an electric mixer, mix on a medium speed until light and creamy (about 1-2 minutes). Add egg, vanilla extract, dry cookie mix, remaining pretzels (broken up) and one bag of popcorn to the bowl and with a wooden spoon, stir until just combined. Using your hands, bring bowel contents together to form a soft dough.

 

ASSEMBLE: Divide dough into 12 equal pieces (about 50 g each) and roll into balls. Arrange six cookies on each prepared tray. Space them out to allow for spread.

DECORATE: Gently flatten cookies slightly, then decorate by pressing approximately 5 smarties, 1 pretzel and 1 to 2 pieces of popcorn into the surface of each cookie. There is plenty of popcorn so you can sneak a piece or two without affecting your cookies!

BAKE & COOL: Bake cookies for 12-14 minutes, or until golden brown, Cool on trays for 10 minutes then gently transfer to a wire rack to cook completely.

STORE: Store cookies in the Charlie’s Jar for up to 3days

TIP: To soften butter, place in a warm sport for a couple of hours to reach room temperature. Alternatively, cut into 1cm cubes, microwave for 10 seconds and stir with a fork. Repeat until butter is soft but not melted.

 

Crispy on the outside, gooey on the inside, enjoy!

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