Scooby Snacks (For Humans!)

Welcome to our next Halloween movie series recipe! These are a homemade version of those classic cookies that are everywhere in the grocery stores this time of year.

This recipe actually took a hot minute to figure out. I wanted them to taste very similar to the store bought ones, which made it pretty hard to match up. They were really dry and flavorless at the beginning but then the answer came to me: brown butter. These days, the answer is always brown butter. I actually don’t remember the last recipe I tested recently that didn’t have brown butter involved. But in this recipe, the brown butter really brings out that flavor I remember from those little teal bags.

I think these would be a really great treat to pass out for trick or treaters because this is a pretty high yield recipe and the cookies are easy to transport. Plus, it’s a pretty safe flavor that I think any kid would enjoy.

And although most trick or treaters won’t be doing this, these cookies are SO GOOD dipped in a warm cup of coffee. It’s kind of unbelievable. They’re especially tasty to munch on while watching Scooby Doo, which I suppose is their intended purpose. I love Scooby Doo so much. It’s such a good comfort show you know? You don’t have to commit to it or even pay that much attention because it’s a spooky children’s show and it’s really easy to follow.

Describe These Cookies to Me

Taste: These have a pretty simple flavor profile, but it’s oh so tasty. Nutty brown butter, sweet brown sugar, and warming cinnamon all mix together to create the perfect basic fall biscuit.
Texture: Just like the ones from the store, these cookies are crunchy, but not dry and bland. We make sure there is plenty of moisture and flavor packed in with a satisfying crunch.
Ease: This is just as easy as any basic sugar cookie. No crazy shaping, no extra steps, super quick and simple. Make sure to leave enough time for the dough to chill before rolling and shaping though!

What Are The Key Flavors?

I really wanted these cookies to taste just like the store bought ones, but even more wholesome. And I think this was a successful mission. The salty brown butter adds this nutty and warm undertone that perfectly compliments the brown sugar. There are a few Tablespoons of cookie butter just to take this to the next level, and 1 1/2 TABLESPOONS of cinnamon. I know it sounds like a lot of cinnamon, but I promise it isn’t spicy and overpowering, but perfectly balanced.

Scooby snacks

These simple biscuits are perfect for passing out to trick or treaters! Infused with nutty brown butter flavor, twirls of cinnamon, and highlights of brown sugar, these cookies have a simple flavor profile but one that is just so delicious. My favorite thing to do is to dip one of these in my morning cup of coffee!

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Prep Time 5 minutes mins

Cook Time 9 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr

Servings: 25 cookies

Ingredients Method

Ingredients

  

• 10 Tablespoons salted butter at room temperature
• 2 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ Tablespoons cinnamon
• ½ cup dark brown sugar
• ⅓ cup granulated sugar
• 3 Tablespoons cookie butter
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 2 Tablespoons whole milk

Method

 

Brown the butter

1. In a medium sized saucepan, melt the butter over medium heat until it begins to sizzle and foam. Keep cooking, stirring constantly, until you see the milk solids at the bottom begin to turn an amber brown color. Remove from heat and pour the butter into a small bowl. Place the brown butter in the fridge for 10 minutes, and then in the freezer for 10 more minutes. You don't want the butter to completely solidify but when you stir it it should be similar to the texture and thickness of frosting. Start the rest of the cookie dough while the butter is in the freezer.

Make the cookie dough

1. In a medium sized bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside
2. In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the cookie butter, brown sugar, and granulated sugar together on medium speed until fluffy. Add the cooled brown butter and mix until just combined. It will look a little split, that's ok! Mix in the egg and vanilla extract. Add in the dry ingredients, and beat on low speed until just combined. Finally, mix in the milk and you should have a soft dough.
3. Divide the dough in half and press each half into a thick disk (shape and thickness isn't super precise here). Wrap each disk in cling wrap and chill for 1 hour in the refrigerator.

Shape the cookies

1. Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone baking mats. Set aside.
2. Unwrap one of the disks of dough and place it on a floured work surface. Roll it out to roughly 1/4 inch thick. Cut into cookies using a dog bone shaped cookie cutter. Re-roll and cut the scraps until you have used up the dough. Place the cookies a little over an inch apart on the previously prepared baking sheets. Repeat with the second disk of dough.
3. Bake for 9-10 minutes or until the bottom is just starting to brown. Let the cookies cool on the baking sheet for 10 minutes before enjoying warm or moving to a wire cooling rack to cool completely.