Bake The Book: Scribble Cookies Recipe

Name: Bake The Book: Scribble Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 3/4 cup confectioner's sugar; 1 cup unsalted butter, cut into cubes, at room temperature; 2 egg yolks; 1/2 teaspoon pure vanilla extract; 5 1/2 ounces semisweet chocolate, finely chopped; 3 1/2 tablespoons unsalted butter, softened; 1/4 cup sour cream; 1/4 cup light corn syrup; 1/2 teaspoon pure vanilla extract; 1/4 cup whole milk; 2 1/2 tablespoons confectioner's sugar, sifted; 3 ounces semisweet chocolate, finely chopped; 2 ounces cocoa butter, finely chopped, or vegetable oil

Servings: persons

3 cups all-purpose flour
3/4 cup confectioner's sugar
1 cup unsalted butter, cut into cubes, at room temperature
2 egg yolks
1/2 teaspoon pure vanilla extract
5 1/2 ounces semisweet chocolate, finely chopped
3 1/2 tablespoons unsalted butter, softened
1/4 cup sour cream
1/4 cup light corn syrup
1/2 teaspoon pure vanilla extract
1/4 cup whole milk
2 1/2 tablespoons confectioner's sugar, sifted
3 ounces semisweet chocolate, finely chopped
2 ounces cocoa butter, finely chopped, or vegetable oil

1
Preheat the oven to 350u00b0F. Line 2 baking sheets with parchment paper.
2
, place all the ingredients in a food processor and pulse until it starts coming together. Turn out onto a lightly floured surface and knead for a few minutes until you have a soft, uniform dough. Roll into a ball and flatten slightly with the palm of your hand. Roll out to about 1/4 inch thick. With a cookie cutter or glass, cut out forty 2-inch circles (with straight or ridged edges) and place on the prepared baking sheets about 1/2 inch apart. (You can re-roll scraps up to 3 times, if necessary.)
3
Bake until firm to the touch and sightly brown around the edges (make sure they are still white in the center), 15 to 20 minutes. Allow to cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.
4
bring a saucepan of water to a simmer over low to medium heat. Place the chocolate in a metal bowl, set over the saucepan, making sure the water doesn't touch the bottom of the bowl, and cook, stirring often, until completely melted, 7 to 10 minutes. Remove from the heat and set aside the saucepan with water. Add the butter, sour cream, corn syrup, and vanilla to the melted chocolate, and stir until well combined, being sure not to aerate the mixture. Place a small piece of plastic wrap directly on top of the mixture and let cool to room temperature.
5
return the saucepan of water to a simmer over low to medium heat. Combine the milk, confectioner's sugar, and chocolate in a metal bowl and set over the saucepan, making sure the water doesn't touch the bottom of the bowl, and cook, stirring often, until completely melted, 5 to 7 minutes. Add the cocoa butter and continue cooking until a smooth glaze is formed, about 3 minutes. Keep warm.
6
Flip over 20 of the cookies. Using a piping bag fitted with a flat tip, or two spoons, spread about 1 tablespoon of filling on each of the flipped cookies. Place the remaining 20 cookies on top to make a sandwich and press down slightly to ensure the filling reaches the edges and is evenly spread.
7
Drizzle the warm chocolate topping over the cookies so that the top looks like a scribble. Let cool on a wire rack.

1584

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups all-purpose flour, 3/4 cup confectioner's sugar, 1 cup unsalted butter, cut into cubes, at room temperature, 2 egg yolks, and more.

Yes, Bake The Book: Scribble Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bake The Book: Scribble Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions