Scooby Doo Snack Cookies

Scooby Doo Snack Cookies

Scroll to find recipe and step by step instructions.

Servings Size:

• makes approximately 11-13 cookies

Measurements:

Cookie Dough

• 3/4 cup brown butter (brown 2 sticks of butter because you will lose volume after browning)

• 3/4 cup brown sugar (packed)

• 1/3 cup white sugar

• 1 egg

• 2 tsp vanilla

• 1 tbsp molasses

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 3/4 cup flour (do not pack flour)

• 1 cup crumbled graham crackers

• 1 tbsp cinnamon

  Frosting

• 1/2 cup butter

• 1/4 cup shortening (crisco) (you can substitute with more butter)

• 3 cup powdered sugar

• 4 tbsp heavy cream (or 2 tbsp milk)

• 1/2 tsp vanilla extract

Topping:

• scooby snacks

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How do you make browned butter?

First of all, what is browned butter? It is simply just butter heated over a stovetop in a saucepan until the milk-solids separate. It leaves for a very nutty and caramel flavor to your cookies, which is why a lot of bakery’s use this!

To make it, all you have to do is put your butter in a saucepan over medium-low heat and don’t mix. Every minute or two, swirl the pan a couple times to allow parts of the butter to not burn at the bottom of the pan. After about 5-8 minutes (depending on the temperature you used) the butter should turn a golden brown and you’re going to pour it in a glass bowl or paper bowl. (I recommend pulling the butter off the heat earlier than you think you should because you DO NOT want to burn the butter). Let cool before using.

Buttercream Frosting

I will always recommend using buttercream frosting because it always has a perfect consistency and is the most simple to make (if you follow the recipe and instructions correctly). However, the texture and consistency of your buttercream frosting depends on your environment. Your frosting will not hold a design very well in warmer environments. It is necessary to keep desserts with buttercream frosting chilled while you are storing them to avoid the frosting melted off of your dessert or becoming too soft—losing the design. You will lose your frosting swirl on top of your cookie if you leave it in heat for too long.

A way to avoid losing the design in the heat, whipping the butter for a longer amount of time (maybe 8-10 minutes) before you add any other ingredient may help stabilize it. Adding more powdered sugar or lessening the amount of heavy cream/milk substitute you use will also aid in this issue. Some buttercream recipes require more milk substances such as heavy cream to give it a fluffier texture. If this is the case and you want to put this dessert in a warmer environment for whatever reason, do not use this recipe for your buttercream or remove most of the liquid and replace it with more butter and powdered sugar.

A key factor to getting stable and airy buttercream that is not too dense is whipping your butter before adding any other ingredients. I always allow my butter to reach a white color and double in size before I add anything. This will allow your buttercream to be more airy without creating unnecessary air pockets.

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Instructions

• Step 1

• Preheat oven to convection 350 degrees fahrenheit.

• Get 2 sticks of butter and put in a saucepan over medium-low heat. Do not mix, instead swirl the butter around every 30 seconds. After about 3-4 minutes, the butter should turn a golden color. At this point, take it off heat and pour into a glass bowl. (If it smells burnt, it probably is and you don’t want that! Make sure to take it off heat as soon as you see the golden brown color).

• Let the brown butter cool.

• Step 2

• Add in white sugar and brown sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

• Step 3

• Add your large egg and stir into mixture.

• Mix in vanilla and molasses.

• Step 4

• Add flour, baking soda, baking powder, crushed graham crackers, and cinnamon to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

• Step 5

• Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

• Step 6

• FLATTEN YOUR DOUGH A LITTLE! (if you don’t flatten it, the cookie will be undercooked in the center because these are thick cookie)

• After baking test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit. (I was able to fit 6 because they didn’t spread much)

• Step 7

• Bake cookies for 11-12 minutes (for 1/3 cup scoop).

• Step 8

• For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

• Cool your cookies in the fridge before icing.

• Step 9

• For frosting, beat butter and shortening together until mixture turns off-white.

• Then add your powdered sugar until fully incorporated.

• Add your heavy cream and extracts. Whip the mixture to let the heavy cream fluffen your mixture. If you want, mix frosting with a spatula to take away some of the air bubbles (this will help you avoid air bubbles when piping it out)

• Put frosting in a ziploc/piping bag or frost with a utensil.

• Step 10

• Frost cookies and add a scooby snack on top.

• Put in fridge to store up to 10 days or at room temperature for up to 8 days!