The Berger Cookie (Maryland)

Berger cookies are a Maryland favorite! This copycat Berger Cookie recipe makes a soft, cake-like cookie topped with a mound of rich fudge frosting.  Berger cookies are a symbol of Maryland and if you haven’t had one you need to try them! This delicious copycat Berger cookie recipe is a soft, cake-like cookie topped with a mound of rich fudge frosting.

Check out all our United States of Cookies recipes here. Recipe courtesy of Kat & Melinda from Homemade Interest.

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Votes: 24
Rating: 4.08
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Servings 24 cookies
Prep Time 30 minutes
Cook Time 10 minutes
Submitted By Kat & Melinda from Homemade Interest
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 24
Rating: 4.08
You:
Rate this recipe!
Servings 24 cookies
Prep Time 30 minutes
Cook Time 10 minutes
Submitted By Kat & Melinda from Homemade Interest
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set to the side.
  2. In the bowl of your mixer beat together butter, vanilla extract, baking powder, and sugar.
  3. Add the egg and beat until the mixture just starts to come together. Slowly add the flour a ½ cup at a time alternating it with the milk.
  4. Scoop about a tablespoon of cookie dough and drop it on the baking sheet. Repeat this step spacing the dough about 2 inches apart.
  5. Lightly grease the bottom of a measuring cup and press it gently down on the dough balls, flattening them slightly so they are about 1½ inches across. You will need to grease the measuring cup several times during the process so the dough doesn’t stick to it. I just used a little non-stick spray.
  6. Bake the cookies for 8-10 minutes. This cookies are cake-like so you don’t want the bottoms getting fully brown. They are done when the bottom is a mottled brown.
  7. Once cookies are done remove them from the oven and place them on a cooling rack.
  8. Make the frosting by placing the two types of chocolate chips in a bowl. In a separate, microwave safe bowl, add the heavy cream and microwave it for 30 seconds at a time until it begins to boil.
  9. Pour the boiling milk over the chocolate chips and let it sit. Add the light corn syrup to the chocolate and stir until it is smooth.
  10. Stir in the powdered sugar and let them mixture sit for 5 minutes to cool slightly.
  11. Take each cookie and turn it over, dipping the flat bottom in the chocolate icing.
  12. Let the chocolate mixture continue to cool and then using a knife scoop up more chocolate and spread it over each cookie. If you can see swirls in the icing after you spread it over the cookie then it is the right consistency. In the end the chocolate should be about the same thickness as the cookie.
  13. Let the chocolate set and then store in an airtight container until ready to serve.
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Recipe Comments

4 thoughts on “The Berger Cookie (Maryland)

    1. recipe specialist

      Hello,
      Baking at high altitudes does frequently require some adjustments in general including the following for cookies: a slight increase in
      baking temperature (about 25°F), increase in flour (depending on the consistency of your dough, up to a few Tablespoons); a slight decrease in leavener (by about 1/8-1/4 teaspoon), decrease in fat and sugar (decrease each by 1-2 Tablespoons).

      Reply
  1. CES

    Second cookie from the USOC that I’ve made. I’ve never had a “real” Berger cookie before, so I didn’t have a strong sense of how this recipe measured up. Overall, I liked the fudge frosting, but was disappointed in the actual cookie. Fine texture, but a little bland. Not terrible, but with so many cookie recipes in the world, I don’t think I’d bother making this again.

    Reply

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