Crock Pot Cookie

A big, thick cookie in which the sugars caramelize a bit, giving an extra richness to the flavors. Even the white chocolate chips I used browned and, even if only because the color got in my head, tasted more like butterscotch chips.

Ingredients:

  • 1 cup salted butter, melted
  • 2 cups brown sugar, tightly packed
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup chocolate chips, any flavor (even if you’re using a combination of chips, a total of 1 cup is enough for a pretty solid covering)

Line your crock pot with a large piece of foil.

In a large bowl, whisk the brown sugar into the melted butter until well mixed.

Add the vanilla and eggs and whisk again until well combined.

Add the salt and flour and whisk a final time.

Transfer to the crock pot and spread evenly.

Spread the chocolate chips evenly over the top.

Cover the crock pot with paper towel, and then put on the lid to hold it down. This will catch any condensation and prevent it from falling back on the cookie.

Cook on high 2 1/2-3 hours. At 2 3/4 mine had started to burn at once edge, so for my crock pot anyway, 2 1/2 would be good.

Using the foil, remove from the crock pot and let cool in the foil 1 hour before eating.

No scooping and shaping, no baking multiple trays, just one huge delicious cookie!

Crock Pot Cookie

From The Stay at Home Chef.

  • 1 cup salted butter, melted
  • 2 cups brown sugar, tightly packed
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup chocolate chips, any flavor

Line your crock pot with a large piece of foil.

In a large bowl, whisk the brown sugar into the melted butter until well mixed. Add the vanilla and eggs and whisk again until well combined. Add the salt and flour and whisk a final time, then transfer to the crock pot and spread evenly. Spread the chocolate chips evenly over the top.

Cover the crock pot with paper towel, and then put on the lid to hold it down. Cook on high 2 1/2-3 hours. Using the foil, remove from the crock pot and let cool in the foil 1 hour before eating.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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3 Responses to Crock Pot Cookie

  1. Hello. Thank you for sharing this recipe, my stove is out and I am now using the crock pot til we can get a new stove.

  2. mistimaan says:

    Looks yum

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