Mud pie cookie dough recipe

Ingredients

• ½ cup (100 g) sugar
• ¼ cup (60 ml) water
• ¼ cup (20 g) unsweetened cocoa powder
• ¼ teaspoon vanilla extract

• 1 cup (225 g) unsalted butter, softened
• ½ cup (115 g) lightly packed brown sugar
• ½ cup (100 g) granulated sugar
• ½ teaspoon vanilla extract
• 2 tablespoons (10 g) fine chocolate sandwich cookie crumbs
• 1 tablespoon plus 1 teaspoon (4 g) instant coffee powder
• 1½ cups (188 g) heat-treated all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup (48 g) chopped peanuts (optional)

1. To make the syrup, combine the sugar, water, and cocoa powder in a medium saucepan. Heat the mixture over medium-high heat until the mixture begins to fully boil, whisking occasionally. Once it’s boiling, cook for another 1½ minutes without disturbing it. After that, immediately remove it from the heat. Don’t be alarmed if the sauce seems too thin. It will thicken as it cools, so don’t overboil it or it will turn into a paste.
2. Stir in the vanilla and then pour the syrup into a bowl. Cover and allow it to chill in the refrigerator until cool, about 30 minutes. Stir the syrup occasionally while it cools to break up the crust that will form on the top.
3. While the syrup chills, to make the cookie dough, cream the butter and the sugars together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.
4. Add the vanilla and mix until combined. Then, add the cookie crumbs and instant coffee powder and mix until combined.
5. In a small bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture. Mix on low until the flour is fully incorporated.
6. If you are using the peanuts, fold them in by hand. Add the chocolate syrup and swirl it throughout the dough using a spoon.
7. Eat immediately or store in an airtight container for 2 weeks at room temperature, 1 month in the refrigerator, or 3 months in the freezer.