The butter will first boil with big bubbles (it’s not done then). Continue to heat the butter, stirring periodically, until it turns brown (10-15 minutes). Melt butter over medium heat in a small skillet or heavy-bottomed pot.ģ. Plastic bag and use a rolling pin to crush them.Ģ. Once cooled, if there are any particularly large clumps that have formed, place them in a Stir in toasted pecans and immediately dump the mixture onto a parchment- or Silpat-Ĥ. Remove from the heat when the sugar/water mixture begins to boil (about 3 minutes).ģ. In a small saucepan on medium heat, heat sugar and water, stirring constantly.Ģ. Recipe:Īs noted above, this recipe uses Paula Deen’s praline cookie recipe as a starting point.įrosting Ingredients (double if you like a lot of frosting):ġ. You can use that post to create cookie dough frosting from your favorite chocolate chip cookie dough, or just use the frosting recipe below. On Cupcake Project, I have a post devoted to creating cookie dough frosting from any cookie dough recipe. If you want to use a different recipe, just fill the cupcake liners almost to the top with your cookie dough and reserve enough cookie dough to make small cookies to top the cupcakes. While I used Paula Deen’s recipe for my chocolate chip cookie cupcakes, you can use whatever recipe you like. However, their nutty caramel crunch adds a complexity to the cookies that – especially when combined with the richness of browned butter – makes the praline well worth the effort. Like me, unless you are told, you likely wouldn’t be able to identify that the cookies contain praline (ground candied pecans). Huh? She used Paula Deen’s praline cookie recipe, but she added chocolate chips and browned the butter. When I asked her for the recipe, she revealed that she didn’t use a chocolate chip cookie recipe. I don’t actually have a favorite chocolate cookie recipe, but I recently fell in love with the chocolate chip cookies my friend Brooke (famous for her customized wooden utensils) made for her annual crawfish boil. This is the dessert for the extreme chocolate chip cookie fan! Since I am a cupcake blogger, of course my chocolate chip cookies needed to be in cupcake form! I baked chocolate chip cookie cupcakes, topped them with cookie dough frosting, and topped the whole thing with a chocolate chip cookie. Hi, 52 Kitchen Adventures’ readers! Steph asked me if I would stop by and share my favorite chocolate chip cookie recipe with you. She brings us her answer to the Chocolate Chip Cookie Challenge: Let cool completely before cutting into bars.Please welcome guest blogger Stef from the Cupcake Project! Her blog is my go-to for cupcake recipes (her Ultimate Vanilla Cupcakes are my favorite vanilla cupcake) and she is constantly coming up with innovative ideas (she recently made homemade Spam and used it in Spam cupcakes). Return to oven and bake for an additional 20-25 minutes or until lightly browned.
Pour on the sweetened condensed milk over the top.
Remove from oven and sprinkle all the chips, bits, and nuts. Lightly flour your hands and press thawed cookie dough into bottom of pan, completely covering the pan. frozen or fresh cookie dough (I used this recipe, but you could also use a package of refrigerated dough) I know… I was shocked, too! So I guess we can conclude, it is a “Healthier” Paula Deen recipe, right?! -) Okay, maybe not healthy, but these really are just moist and delicious bars of goodness!….I dare say, “Magic”?! hahaġ lb. I always watch how much butter she adds and then tell myself, “Its a good thing I am working out right now so I can enjoy that later” :) Although this is said to be her recipe, I had to do a double take because there really isn’t a lot of butter in this recipe. I love watching her on Food Network.One of the funniest things I do is watch her in the morning while I work out on my elliptical.
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