- 2 sticks of butter
- 215g brown sugar
- 70g granulated sugar
- 2 eggs
- 2 tsp vanilla paste
- 1 tsp baking soda
- ¾ tsp kosher salt
- 250g all purpose flour
Optional Mix Ins: 150g pretzel m&ms + 150g peanut butter m&ms
Brown the two sticks of butter and pour into your kitchen aid mixing bowl. Let cool and resolidify – i usually leave it overnight.
Cream in both sugars.
Mix in eggs, one at a time.
Mix in vanilla, baking soda, salt.
Gently mix in flour. Let sit for 20-30 minutes.
Add in mix-ins, if desired.
Cover a baking sheet with a silpat or plastic wrap. Scoop tablespoon size balls onto a baking sheet, relatively close together, and put the baking sheet in the freezer. After 30 minutes, transfer the cookie balls to your storage container. You can eat these cookie popsicles straight from the freezer, or to bake:
Preheat the oven to 350° F. Space cookie balls a bit on the baking sheet, as they will expand. Bake for 10 minutes and let cool somewhat before digging in.