Wow. These super moist cookie-cake squares were good. They are snickerdoodle meets creme brûlée meets coffee cake (maybe even (our favorite) King Cake!?!). Deb Perelman of Smitten Kitchen has shown me- once again- why she is an amazing food blogger… This is her own description of this dessert:
“The base is slightly more cake than cookie, the topping is a cross between toasted marshmallow and cinnamon toast, and if you just read that and haven’t shut this book to make this happen in your kitchen immediately, I’ve failed.”
She didn’t fail to encourage me to make them- and we were very pleased with the results. 🙂 This recipe is from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman. I used coarse salt instead of table salt. Traditionally cream of tartar is used, but 2 teaspoons of baking powder could be substituted for both the cream of tartar and the baking soda. I used the traditional corn syrup but Perelman noted that honey or golden syrup would work equally well. Great!!
For the Soft Cookie Base:
- 8 T (115 g, 1 stick) unsalted butter, at room temperature, plus more for the pan
- 1 1/2 cups (188 g) all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp coarse salt
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1/4 cup (60 ml) milk (I used 1 percent)
For the Gooey Layer:
- 1/4 cup (60 ml) light corn syrup, golden syrup, or honey
- 1/4 cup (60 ml) milk, half & half, or heavy cream
- 1 T vanilla extract
- 12 T (170 g, or 1 1/2 sticks) unsalted butter, at room temperature
- 1 cup plus 2 T (225 g) granulated sugar
- 1/4 tsp coarse salt
- 1 large egg
- 1 1/4 cups (155 g) all-purpose flour
For the Topping:
- 2 T (25 g) granulated sugar
- 1 1/2 tsp ground cinnamon
- Preheat the oven to 350 degrees. (I used the convection setting.)
- Line the bottom of a 9×13-inch cake pan with at least 2-inch sides with parchment paper and either butter the paper and sides of the pan or coat them with non-stick spray.
- Prepare the Soft Cookie Base: Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl.
- In the bowl of an electric mixer, beat the 8 T butter with sugar until light and fluffy, about 3 minutes.
- Add the egg and the milk, and beat until combined, scraping down the bowl and then beating for 10 seconds more.
- Beat in the dry ingredients until just combined.
- Dollop cookie base over the bottom of the prepared pan and spread it into an even layer with a butter knife or offset spatula. Set pan aside.
- Prepare the Gooey Layer: Whisk liquid sweetener, milk, and vanilla together in a small bowl and set aside.
- In the bowl of an electric mixer, cream the butter, sugar, and salt until light and fluffy, about 3 minutes.
- Beat in the egg, scrape down sides of the bowl, and mix 10 seconds more.
- Add 1/3 of the flour and mix, then 1/2 of the vanilla mixture and mix. Repeat again, twice, until all of the flour has been mixed until just combined.
- Dollop over the cookie base and spread carefully with an offset spatula or butter knife.
- Make the Topping: Mix the sugar and cinnamon in a tiny dish and sprinkle it over the entire gooey layer. It will be thick but will come out of the oven almost like a creme brûlée lid, i.e. awesomely.
- To Bake & Serve: Bake for 25 to 30 minutes until the cookies have bronzed on top. The gooey layer will rise and fall in the oven but will still be a bit liquidy under the cinnamon crust when the squares are done.
- Let cool completely on a rack, then cut into 1-inch squares.
Note: The squares keep at room temperature in an airtight container for at least a week.
One Year Ago:
Two Years Ago:
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