IT’S SPRING BREAK!
- Except Memphis decided to be awesome and bring back winter for a week. It’s all 20s, 30s, 40s, and rain here. Yuck.
- But I’ve got a “new” cookie recipe for you. It’s inspired by Sally and Tieghan. I took some from here and some from there, and BOOM! new chocolate chip cookie recipe!
- You take your cookie dough, dump it by heaping 1.5 tablespoonfuls into muffin tins (see below), bake, cool, frost, and eat! No pesky refrigeration needed, but if you want to, feel free!
- You can stop at this point and just eat your cookies, but if you want to kick them up a notch, go for the buttercream! Consider yourself warned. It makes the cookies extra sweet. You’ll probably just want to eat the whole batch of frosting. And then you’ll have to make more to use on the cookies. The stuff is pure deliciousness; it’s a new favorite frosting recipe. YAY!