These are my FAVORITE gingersnap-esque cookies. I won’t call them gingersnaps ’cause they don’t snap. If you bake them right, they’re nice and soft and chewy and amazing. And they were the perfect “sweet appetizer” for Thanksgiving.
I don’t think I’ve ever baked cookies that provoked so many immediate, audible reactions (from “oh my God” to “damn, Cate” to even more explicit interjections). These double chocolate buttermilk cookies are that good. And they were sort of accidental.
These festive little lovelies have been circulating my facebook of late, and I naturally couldn’t resist the temptation to give the recipe a try. I didn’t use to be that into sprinkles (on the principle that they don’t taste that great), but they’re so damn joyful! I had to give these a shot.
Good lord, I love brown butter. The nutty, caramelly flavor takes most recipes to the next level of awesome. And, as we’ve already established, I love malt. So these malted brown butter cookies clearly needed to happen.
You’ve heard of things like triple chocolate cookies, I’m sure. But Triple Birthday Cookies?! What on earth are they? Well, they’re ridiculous, that’s what.
Baking chopped malt balls into the cookies adds a nice texture to the cookies overall and solves the cringe-worthy, teeth gnashing problem of malt balls by softening them up through baking.
Baker on the Run 