Meatball Cookies

Sweet and savory combine in these unique Meatball Cookies, where crushed meatballs add a surprising twist to a classic cookie. With a mix of white and brown sugar, chocolate chips, and a hint of vanilla, these treats will satisfy both sweet and savory cravings in one delicious bite.

Ready Time

35 mins

Yields

5 servings

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup crushed meatballs (your favorite flavor)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chocolate chips and crushed meatballs.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-15 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 5 large cookies.

Notes

Make sure to use room temperature butter for the best results. Don’t overmix the dough, it’s better to undermix slightly.

If using a darker brown sugar, reduce the amount to 3/4 cup as it can make the cookies too sweet.

For a more intense chocolate flavor, use high-quality chocolate chips. Crushed meatballs can be replaced with chopped nuts or candy pieces for a different twist.

Cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.