Ingredients
Method
Strawberry Brittle Recipe:
- In a cold pot, add strawberry jam, powder, water, and sugar.
- Turn on the heat to medium.
- Mix for about 2-3 minutes until sugar is fully melted ( see video reference at @ 1:26-2:29 for in-depth tutorial )
- While stirring regularly, bring the candy to 300 Fahrenheit or 149 Celsius
- Turn off the heat, and in a parchment-lined pan, pour the hot candy to set. This should take about 15–20 minutes.
- Once cooled, place into a zip-lock bag and smash with a mallet or anything heavy.
- Done!
Cookie Recipe:
- Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
- Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate and strawberry brittle.
- Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
- Top with 2–3 small strawberry candy.
- Freeze the dough balls for 30 minutes or until firm.
- Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)
