Other than the Thanksgiving turkey, what else screams Thanksgiving but stuffing. Dan Guerrera, owner of NYC’s Downtown Cookie Co., has taken his love of cookies to an unexpected place: November’s Cookie of the Month is the Stuffing cookie! His exclusive recipe (which features Pepperidge Farm® Herb Seasoned Stuffing) makes the most of sweet-meets-savory goodness—tart cranberries, a hearty seasoning blend and the right combination of traditional cookie essentials. Dan noted: “I spent the better part of a month trying different things to get the flavor perfect. I laugh when I say it, but it was seriously the only stuffing that worked.” It looks like Pumpkin Pie might be taking a back seat to these indulgent, limited-time treats this year.
When given the opportunity to get my hands on the recipe for this unique cookie I jumped at the opportunity. I was going to make this unusual cookie recipe and blog about it. It was an epic fail because I didn’t go back to the original notes and see that there were two kinds of Pepperidge Farm Herb Seasoned Stuffing one with cubes and one without. Of course I got the cubed and followed the recipe to the letter. I questioned why the cubes weren’t pulverized in the recipe directions but I followed the recipe to the letter. The recipe said 15 cookies, I got 19 and the recipe said 15 minutes baking and mine were more like 17-18 minutes. The finished product I had was tasty, one cookie goes a long way. It was the chewy little cubes of stuffing added a new textural dimension not included with the original recipe.
I’m laughing at myself and have publicly announced to the world that I too, can make a culinary faux pas,or two, or three or way more.
Here is the recipe with some added notes of mine. Or you can contact Downtown Cookie Company and order some directly from them.
Downtown Cookie Co’s Pepperidge Farm® Stuffing Cookie
1 cup butter (two sticks) (ROOM TEMPERATURE)
1 cup packed brown sugar (I USED DARK BROWN)
½ cup white sugar
2 eggs (I USED LARGE EGGS)
1 teaspoon vanilla
1 ¾ cup flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
2 ½ cups Pepperidge Farm® Herb Seasoned Stuffing (NOT THE CUBED)
1 cup dried cranberries (in small pieces)
Mix flour, Pepperidge Farm® Herb Seasoned Stuffing, baking powder, salt and cinnamon in a bowl and set aside.
Cream the butter and sugars. Add eggs and vanilla extract and beat well. Add dry ingredients until combined. Mix in cranberries.
Drop two ounce cookies onto ungreased baking sheet(I LINED THE BAKING SHEETS WITH PARCHMENT PAPER) and bake in 350-degree oven for approximately ten minutes. Remove from oven, let cool, and enjoy!
Yield – 15 (Baking time may vary depending on oven. For smaller cookies adjust bake time accordingly).
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