Burger Cookies Recipes

BURGER COOKIES

Steps:

• Place 1/4 cup frosting in each of two small bowls. Tint one red and the other yellow. Spread yellow frosting on the bottoms of 20 vanilla wafers; top with a peppermint patty. Spread with red frosting. Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting.

COPYCAT BERGER COOKIES

Steps:

• Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour; do not overmix., Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle., Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely. , For icing; in a small saucepan, stir icing ingredients over low heat just until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes. , Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.

NO BAKE DELUXE HAMBURGER COOKIES

Steps:

• Place the coconut and the food coloring in a bowl with a lid. Shake till all coconut is covered. Set aside.
• Place 12 of the vanilla wafers flat side up on a cookie sheet. After unwrapping all of the peppermint patties, place them on top of the wafers.
• Unwrap the fruit roll-ups (optional) and cut into squares. Place on top of the all of the patties to look like cheese. Then place the sliced gumdrops on the top of that. Add the coconut.
• Place the other half of the wafers over the top of the coconut. With a small kitchen brush lightly paint a VERY small amount of water on the tops of the cookies. Finally shake or sprinkle a small amount of sesame seeds over the wafers.

COOKIE BURGERS

Steps:

• Prepare cookie dough according to package directions; add yellow food coloring if desired. Stir in peanut butter chips. Shape into 1-1/4-in. balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake at 375° for 9-10 minutes or until lightly browned. Remove to wire racks to cool. , Place coconut in a plastic bag; sprinkle 5-6 drops green food coloring into bag and shake until color is evenly distributed. , In a small bowl, cream butter until smooth. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth. Frost the bottoms of 22 cookies; sprinkle with coconut. Top with remaining cookies and gently squeeze together.

MINI BURGER COOKIES

Steps:

• In medium bowl, combine cookie mix, flour, butter, and egg until soft dough forms. Shape dough into 32 (1-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake at 375° F for 10 to 12 minutes or until set and edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely.
• Spread about 1/2 teaspoon vanilla frosting on bottom of each cookie. Top 1 cookie, frosted side up with 1 peppermint pattie and 1/2 teaspoon green coconut. Pipe red and yellow icing on peppermint pattie for mustard and ketchup; top with remaining cookie, frosting side down. Repeat with remaining cookies.
• In small bowl, combine honey and water. Brush on top of each cookie; sprinkle with sesame seeds.

BERGER COOKIES RECIPE - (3.9/5)

Steps:

• Preheat the oven to 400 F. Line 2 baking sheets ( like to make cookies on stones...perfect edges and evenly baked to perfection! with parchment paper of Silpat mats and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, salt, vanilla, and baking powder. Add in sugar, then egg and blend to incorporate. With the mixer on low, alternately add the flour and milk, beginning and ending with the flour. Mix until just blended. Drop teaspoon sized drops of dough onto the prepared baking sheets, spacing about 3 inches apart. Using the bottom of a greased glass, flatten each cookie to about 1 1/2 inches. Bake for 10-11 minutes until the bottom of the cookies are just beginning to brown. Be sure not to overbake the cookies, they should be soft and cake-like. Cool cookies on pans for 5 minutes before transferring to a rack to cool completely. While the cookies are cooling, make the icing. Place chocolate chips, corn syrup, vanilla and cream in a microwave safe bowl and microwave in 30 second intervals until chocolate begins to melt. Stir mixture until smooth. Add in confectioners' sugar and stir until blended completely. Allow icing to cool to room temperature. Dip the bottom of the cooled cookies into the icing and place icing side up on baking sheets. After all cookies have been dipped, dollop remaining icing on top of iced cookies (you want LOTS of icing!) and evenly spread using a small knife. Allow icing to set. Store cookies in an airtight container at room temperature. Note: Icing will set completely in about 6 hours, but you can of course eat them before it has set. Just don't store them until the icing is hardened.

COPYCAT BERGER COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Position oven racks in top and bottom thirds of oven. Line two large rimmed baking sheets with parchment paper.
• Beat butter, vanilla, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in sugar on medium-high speed until smooth, about 1 minute. Add egg; beat on low until just combined, scraping down the sides of the bowl as needed. Alternately add flour and milk on low speed, beginning and ending with flour, until just combined.
• Drop slightly rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Roll dough with floured hands into balls, then gently flatten each ball to a 1 1/2-inch wide circle.
• Bake in the preheated oven, rotating pans halfway through, until golden brown on bottoms, about 10 minutes. Place pans on wire racks; let cool completely on pans, about 30 minutes.
• Meanwhile, bring 1 inch of water in a small saucepan to a boil over medium-high heat; reduce heat to medium. Place chocolate chips, cream, corn syrup, and vanilla for icing in a medium, heat-proof bowl; place bowl over simmering water in the saucepan; cook over medium heat, whisking constantly, until chocolate is melted and mixture is combined, about 5 minutes. Remove bowl from heat; whisk in 1 cup plus 2 tablespoons confectioners' sugar and salt until smooth and thickened, 2 minutes.
• Dip the flat side of each cookie into the warm icing; return to the baking sheet, chocolate-side up. Let cookies and chocolate cool slightly, uncovered, to room temperature, about 10 minutes. Spread remaining icing evenly over chocolate-dipped cookie tops (about 1 tablespoon each). Let sit at room temperature, until icing is completely set, about 1 1/2 to 2 hours.

HAMBURGER COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.
• Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.
• Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking.