In this recipe
Ingredients
Directions
- Line a baking sheet with parchment paper and space your cookie molds 1” apart. If you don’t have cookie molds, a greased muffin pan will work best.
- In a double boiler or your microwave, melt the cocoa butter. Once fully melted, remove from heat.
- In a stand mixer fitted with the paddle attachment, add 1 bag of Cookie Granola. Mix on low, slowly breaking down bigger clusters of granola.
- Once granola is broken down, yet still chunky, slowly pour in the cocoa butter, continuing to mix on low.
- Mix until the granola is well incorporated, with cocoa butter evenly coating all of the granola. Scoop 3.2 Tbsp of cookie mix into each mold or muffin pan hole, and gently press down.
- Place the baking sheet in the refrigerator for 60 minutes for cookies to set.
- While the cookies are setting, use your double boiler or microwave to melt the chocolate and cocoa butter together, stirring until fully incorporated.
- Once melted, remove your cookies from the refrigerator and drizzle the tops of each one.
- Sprinkle a pinch of fleur de sel across the top of each cookie, et voila!
