Liberty Crunch Brownie Chunk Cookies
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) salted butter, cold and cubed
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup M&M’s Milk Chocolate Red, White & Blue Mix
- 1 cup Red, White & Blue Brownie Brittle, broken into small chunks
- 1 cup semi-sweet chocolate chunks
- 1/2 cup white chocolate chips
- 1/4 cup red, white, and blue sprinkles
Instructions
- Preheat the oven to 410°F. Line two baking sheets with parchment paper.
- Add the cold butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Mix until combined and crumbly. The mixture should not be fully creamed.
- Add the eggs and vanilla extract. Mix just until incorporated.
- Add the flour, cornstarch, baking soda, and salt. Mix until a thick dough forms.
- Fold in the M&M’s, brownie brittle pieces, chocolate chunks, white chocolate chips, and sprinkles.
- Divide the dough into large portions, about 5 to 6 ounces each. Shape each portion into a tall mound rather than a smooth ball to help create thick bakery-style cookies.
- Press a few extra M&M’s, brownie brittle pieces, and chocolate chunks onto the tops of the cookies.
- Place several inches apart on the prepared baking sheets and bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still appear slightly underbaked.
- Let the cookies cool on the baking sheet for at least 30 minutes. Allow them to finish setting for another hour before serving for the best texture.
Notes
Yield: 8 to 10 jumbo bakery-style cookies.