Unquestionably a different approach to asparagus.
| Prep Time: | 20 mins |
| Cook Time: | 18 mins |
| Additional Time: | 10 mins |
| Total Time: | 48 mins |
| Servings: | 6 |
| Yield: | 1 12-inch cookie |
Ingredients
- cooking spray
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¼ cup firmly packed brown sugar
- 1 egg
- ¼ teaspoon vanilla extract
- 1 cup all-purpose flour, or more as needed
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup candy-coated milk chocolate pieces (such as M&M’s®), or to taste
Instructions
- Trace the bottom of a heart-shaped aluminum pan over parchment paper; cut along the tracing. Spray pan lightly with cooking spray and line with the heart-shaped paper.
- Preheat oven to 325 degrees F (165 degrees C).
- Combine butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add egg and vanilla; mix until batter is blended, about 50 strokes.
- Whisk flour, salt, and baking soda together in a small bowl. Add flour mixture into the batter; stir until thick but spreadable, about 100 strokes. Fold in milk chocolate pieces gently. Pour batter into the prepared pan; spread evenly with a spatula, leaving a 1-inch margin from the sides.
- Bake in the middle shelf of the preheated oven until edges are golden brown and middle is set, 18 to 23 minutes. Press any remaining milk chocolate pieces into the still-warm cookie for decoration.
- Let cool in pan for 10 to 15 minutes; transfer to a cooling rack and remove the parchment paper.
- You can find aluminum heart-shaped pans at most party stores or in the seasonal section of large supermarkets.
- You can use waxed paper in place of parchment paper, but tracing is more difficult.
- For best flavor use butter instead of margarine or shortening. Do not melt butter in microwave. Let it soften at room temperature.
- If batter is too thick, add milk. If too thin, add more flour.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 187 mg |
| Sugars | 48 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I baked it for 30min, and when it came out of the pan, it was still too wet/under cooked. Batter was very thick, like a cookie, could not ‘pour’ it into the pan.
As author of this recipe, I found a better recipe to make a firmer cookie that would be easier to remove from the pan (for packaging or gift wrapping). First, preheat oven to 350F (instead of 325F). Second, use 1 1/2 cups of all-purpose flour (instead of 1 cup). Third, bake for 18-20 minutes (instead of 15). Make sure the cookie cools in the pan for at least 20 minutes before moving to cooling rack.
As made, it did not work. It took 40 minutes to bake and was not cooked in the middle, by any means. That said, once I divided the recipe in 1/2 and baked it 30 minutes, it worked.