You need to try these mac and cheese-stuffed chocolate chip cookies.
. At first glance, Kraft mac and cheese encased in a chocolate chip cookie sounds like something straight out an incoherent nightmare. But hear me out. The savory-sweet trend isn’t slowing down anytime soon; it’s even evident in the cookie world with the excitement we’ve seen over the NYT.
Then came the cookie. If you have more energy than I do, you can feel free to make your own cookie dough. Instead, I grabbed a tub of Toll House chocolate chip cookie dough from the refrigerated section of my local grocery store; considering the recipe, this didn’t seem like the occasion to make everything from scratch.
First, I laid some cookie dough out on a sheet pan and flattened it slightly to form a bed for the mac and cheese. Then, I spooned a small amount of the mac onto the cookie. In The Vulgar Chef’s video, he refrigerated the mac and cheese and then, using a cookie cutter, cut it into small rounds. Since I was trying to make smaller cookies, I didn’t take this step, instead leaving it up to the gods to determine the shape and concentration of mac in the interior of the cookie.
The key to enjoying this dish is to make sure you’re serving it at the proper temperature; it really needs to be warm so the cheese gets melted and mingles with the buttery chocolate chips. Additionally, the mac and cheese can get a bit tough if it’s left out at room temperature, so you may want to pop your cookie in the microwave before eating it if you’re not enjoying it straight out of the oven.
Listen, if you want to be a hater, go for it. I’m not going to force this cheesy, chocolate-y masterpiece on anyone who doesn’t understand the primitive thrill of this level of carb consumption. But at least hear me out and try the recipe for yourself first before you judge.
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