I have made this batch of cookies 4 times in the last month (not kidding), tweeking the mentor recipe which never worked for me. So I guess you could say that this blog is the primary source for these little dessert gems. Just like its paler sibling, this golden treat is easy to roll, keeps its shape, and likes to be dressed up! But it's chewier and the only rolling needed is between your two hands. So put your rolling pin (and your cookie cutters) back where they belong.
After rolling the dough into 3/4" spheres, I dipped the tops into sugar pearls, cocoa nibs, neon sprinkles, chocolate jimmies, and minced nuts. I even stuck a pecan half on some as you see above.
Chilling the dough and using less butter was the magic fix for cookies that always spread too much and were too greasy before I decided to change up this recipe.
Drum roll please... May I present to you a one-bowl wonder (no electric mixer needed) with an easy method, visual appeal, and a rich, sweet taste to accompany your drink of choice :)
Chewy Brown Sugar Bites
Yield: 50 bite-sized cookies (approximately 1.5 inches in diameter)
6 tablespoons butter, melted
3/4 cup packed brown sugar
1/4 teaspoon salt (optional)
1 egg, room temperature
1 teaspoon vanilla extract
1 cup self-rising flour
Toppings of your choice (sprinkles, jimmies, coarse sugar, etc.)
Directions
1. Prepare baking sheet with parchment paper.
2. Place melted butter, brown sugar, and salt (if using) into a large bowl and stir (I used a fork) until combined.
3. Stir in egg and vanilla until mixed and then add flour. Stir again until well-combined.
4. Using a spatula, scoop batter onto a piece of plastic wrap and wrap up tightly. Refrigerate for a few hours (or overnight).
5. Remove dough from refrigerator.
6. Preheat oven to 350ºF.
7. Gather your toppings. Place a small amount of each topping into its own shallow bowl.
8. Take small amounts of dough and roll into balls. In my photos, the balls were about 3/4" in diameter.
9. Dunk the top half of each ball into a topping and place onto baking sheet, decorated side up.
10. Cookies should be about 2 inches apart. I was able to get 35 cookies on one baking sheet.
11. Bake for about 10 minutes until golden.
12. Remove and cool on rack. They crisp up as they cool.
13. If you are using one baking sheet, remove the cookies to a platter after about 5 minutes. Allow sheet to completely cool.
14. Repeat steps 8-12 with remaining dough, using the same sheet of parchment paper.
15. These cookies keep well. I usually stash about a dozen in a zip-lock bags and place in the refrigerator (for a momentary sweet) or the freezer (for longer storage).
16. Enjoy this keeper :)
