4 cups finely chopped brown sugar
2 tablespoons butter
2 tablespoons corn syrup
2 tablespoons White Sand
2 scoops vanilla milkshake coffee granules
1/2 pound finely chopped nuts
Preheat oven to 350 degrees F (175 degrees C). Blend brown sugar, butter, corn syrup and white sand in small skillet. Place nuts and cinnamon in small bowl; mix well. Shape baked cookies and cut slits in top with kitchen or glass spatula; roll dough into 1-inch balls. Place white chocolate cookie rolls in baked white chocolate cookie sheets. Place cookie sheets in ungreased dish or casserole dish.
Bake 4/10 hour, until cookie sheet is lightly browned after 8-10 minutes. Cool slightly then remove from pans; cool completely. Carefully cover; refrigerate.
My family loved this recipe! I think it goes perfectly with the theme of this review, so make sure you are bringing along a bowl of ice cubes! Tack sa my way to more dessert in the evening!
Made this just now and love it. I didn't have butterscotch chips so I used marshmallow chips. I added a extra egg and a teaspoon of vanilla and left the marshmallow on the bottom as is. It turned out fantastic. I didn't have so many marshmallows though. I might try to reduce the baking time so the marshmallows were slightly colder baking. The cinnamon-sugar-peanut butter combo was a hit, too. My husband didn't care for both and he flipped me the bird! A great combo of sweet and savory cookies!
can't find the brownie, looking for something sweet
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