The Berger Cookie (Maryland)

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! Check out all our United States of Cookies recipes here. Recipe and photo courtesy of Kat & Melinda from Homemade Interest.
Servings
24 servings
Prep time
30 minutes
Cook time
10 minutes
Passive time
n/a

Ingredients

Cookie
Icing
  • 1 cup Bittersweet Chocolate Chips
  • 1 cup Semisweet chocolate chips
  • 1 Tbsp Light Corn Syrup
  • 1 tsp Vanilla Extract
  • 3/4 cup Heavy Cream
  • 1 1/2 cups Powdered Sugar

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 1/2 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 1 1/2 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. These 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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