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Monday
Mar142011

Berger Cookies

Ok this needs to stop.  No really.  We can't go on like this.  We just can't.  We've already cracked the code for homemade Ferrero Rocher truffles.  And for peppermint patties.  Oh and for Almond Joys.

And we have approximately 23 bookmarked recipes for homemade Girl Scout cookies.

And now?  Berger Cookies.


When will it end?!  We need to stop making at home versions of the store bought treats otherwise we are going to be in some serious, SERIOUS trouble.

See, we were ok with the Almond Joys, the patties and the truffles.  We know we can have those things whenever we want (CVS is only a block away), so we're not quite as likely to gorge ourselves on the homemade versions.


But Bergers?  Yeah, see we can't get these at CVS.  We can't even get them at the fabulously overpriced gourmet stores.  You know where you can get them?  Baltimore.  That's where.


Oh, and now, your kitchen.

This is bad.  This is so bad.  At least when the cookies were way down there in Baltimore we could control ourselves. You know, being like 5 states away and everything.

But we're rather worried that control may have gone straight out the window since there are about 24 homemade Bergers sitting on the counter.  Er, wait, make that 22.  Ugh fine, 20.

See!?!  It's started already!  We're losing control! 

Maybe you cupcakes will have more luck limiting your hourly consumption to one cookie, instead of oh, you know, say, 7.  Although, unless you have some sort of industrial strength willpower we're not quite sure how you'll be able to.

These cake-like cookies are kind of amazing.  And obviously by kind of, we mean totally. 

Because there's the cookie (which let's face it we have a hard enough time resisting) and then, THEN, there's the icing. 

And yes, you're seeing that right, the icing is as thick as the cookie.  Because why should the cookie be the star of the show you know?  Give that icing a chance, equal opportunity baking!

Oh dear, we're down to 18.  Send help.


Berger Cookies

Makes 24 cookies
Adapted from King Arthur Flour

Print Recipe

For the cookies:
1/3 cup butter, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 cup sugar
1 egg
1 1/2 cups flour
1/3 cup milk


For the icing:
2 cups semisweet chocolate chips
1 1/2 tablespoons light corn syrup
1 teaspoon vanilla
3/4 cup heavy cream
1 1/2 cups confectioners’ sugar

Preheat the oven to 400 F.  Line 2 baking sheets with parchment paper of Silpat mats and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, salt, vanilla, and baking powder. Add in sugar, then egg and blend to incorporate.  With the mixer on low, alternately add the flour and milk, beginning and ending with the flour.  Mix until just blended.

Drop teaspoon sized drops of dough onto the prepared baking sheets, spacing about 3 inches apart.  Using the bottom of a greased glass, flatten each cookie to about 1 1/2 inches.

Bake for 10-11 minutes until the bottom of the cookies are just beginning to brown.  Be sure not to overbake the cookies, they should be soft and cake-like.  Cool cookies on pans for 5 minutes before transferring to a rack to cool completely.

While the cookies are cooling, make the icing.  Place chocolate chips, corn syrup, vanilla and cream in a microwave safe bowl and microwave in 30 second intervals until chocolate begins to melt.  Stir mixture until smooth. Add in confectioners' sugar and stir until blended completely.  Allow icing to cool to room temperature.

Dip the bottom of the cooled cookies into the icing and place icing side up on baking sheets.  After all cookies have been dipped, dollop remaining icing on top of iced cookies (you want LOTS of icing!) and evenly spread using a small knife.  Allow icing to set.  Store cookies in an airtight container at room temperature.

Note: Icing will set completely in about 6 hours, but you can of course eat them before it has set. Just don't store them until the icing is hardened.

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Reader Comments (18)

Oh my gosh I love these cookies! I'm so excited I can make them whenever I want now!

March 14, 2011 | Unregistered CommenterTracy M.

I've never even heard of Berger cookies but I can see why you'd love them!

March 14, 2011 | Unregistered CommenterLauren at Keep It Sweet

I made these a while ago too! They are quite delicious... and I thought better after a day or two. While nothing stands up to a true Berger's cookie (which I can now buy at my local grocery store rather than hiking up to Baltimore... uh oh!), this is a pretty delicious alternate option!!!

March 14, 2011 | Unregistered CommenterKristina

I've never had a Berger Cookie, but when the icing is equal to the cookie (& it's chocolate) I'm pretty confident its something I'm gonna love! For me it doesn't matter if it's available at the store or not ~ if it's homemade and its in my house, I'm in trouble!!

March 14, 2011 | Unregistered CommenterAndrea B.

Holy cow these look amazing!!!! All that rich ganache like icing...heaven!

I have never heard of these cookie before but they look delicious! I love how the frosting is as thick as the cookie :).

Berger Cookies are total news to me--how?!

The only thing I know about Baltimore is that Oprah started out there, and then there's that cake show guy. Clearly I need to get out more. Delicious!

I have never heard of a Berger Cookie. I should not have given up sweets for Lent. Bad idea on my part because these babies look amazeballs.

March 16, 2011 | Unregistered CommenterBree

I have never heard of Berger cookies, but oh my do those look good!

Ok, my mouth is watering! These are lookin' mighty tasty!! :)

March 19, 2011 | Unregistered CommenterPretty. Good. Food.

Just made these cookies, they are wonderful.. but one suggestion....sift the powdered sugar so the icing is as smooth and as lovely as the photo! I did not sift the powdered sugar and my icing is a bit lumpy... tasty, but lumpy. Oh, I also added espresso powder to the frosting mixture... YUM

April 9, 2011 | Unregistered CommenterLeslie

In my town, we have a bakery that sells smiley face cookies. They're essentially this cookie, dipped in yellow icing with the smiley in the chocolate frosting. They're amaaaaazing and I just used this recipe to duplicate them! Thank you for inspiring me!

June 29, 2011 | Unregistered CommenterClaire Challenger

I'm so excited to make these tonight. I get so homesick when I think of Berger cookies. They're amazing!

August 20, 2011 | Unregistered CommenterRyD

I grew up in Baltimore and LOVE Berger Cookies!!!! Now living in Philly I can't get them so I will definitely try the recipe! They are the best cookies!!!!

March 25, 2012 | Unregistered CommenterSherlyn

I absolutely LOVE Berger cookies! Did not know that you could only get them in Baltimore though.. good thing I live here! They are to DIE for and so, so sinfully good. My cousins are in love with them as well and seeing as I've just called them all over this weekend, I should make these as a treat! Ahhhhhhh!

April 16, 2012 | Unregistered CommenterFatima

These look amazing! One question -- do you dip the bottoms in the icing first, then flip to frost the tops? Or does the bottom just become the top of the cookie? Thanks!

April 25, 2012 | Unregistered CommenterJennifer

AHHH LOVE! I grew up in Baltimore and now live 5 hours away! This will definitely cure my cravings between trips back home! Thank you for sharing!!

February 22, 2013 | Unregistered CommenterAmber

Thanks for posting this - you have saved my Christmas! I ordered 10 boxes of cookies from Bergers - yep, $77.00 worth of cookies and was so excited to give them as Christmas gifts. What I received - 10 cookies. Unwrapped, thrown in a box. I have called and emailed and have never gotten a response. I called their order line and asked for customer service and the woman told me "They dont' have no service" - truer words have never been spoken! I called the owners - no response at all. The complaint mailbox is full and has been for weeks. I don't think these people care at all. Don't even bother with the real thing!

December 19, 2013 | Unregistered CommenterKaren

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