Alright, alright, I know what you're thinking... Chicken Parmesan cookies? Am I crazy? Maybe a little! But trust me on this one. One day, my friend told me she accidently got sugar in her parmesan and chicken mix. She baked it anyway... and the cookie was born! Imagine the savory goodness of chicken parmesan, but in a sweet and chewy cookie form. It’s a flavor explosion that will challenge your taste buds and leave you wanting more. Seriously, these aren't your average chocolate chip cookies. This is next level baking experimentation!
These chicken parmesan cookies are a fun and quirky twist on a classic comfort food. Perfect for adventurous eaters, potlucks, or just a conversation starter, they combine the savory flavors of chicken parmesan with the familiar sweetness of a cookie. The recipe is surprisingly simple, and the result is an unforgettable treat. I remember the first time I tried them, I was both skeptical and intrigued, but after just one bite, I was hooked. Prepare to surprise and delight everyone who tries them!
Required Equipments
- Baking Sheets
- Mixing Bowls
- Parchment Paper
- Wire Rack
- Food Processor (optional)
Chicken Parmesan Cookies: Frequently Asked Questions
Chicken Parmesan Cookies
Chicken Parmesan Cookies - a quirky, savory-sweet treat that combines the flavors of chicken parmesan with the texture of a chewy cookie. A fun and surprising recipe for adventurous eaters!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This will prevent sticking and make cleanup easier.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Beat in the egg and vanilla extract until well combined. Make sure there aren't any pockets of unincorporated egg yolk. It can affect the texture.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. A few streaks of flour are okay.
- Stir in the shredded cooked chicken and grated Parmesan cheese until evenly distributed throughout the dough. You can use a food processor to shred the chicken finely for more even distribution (totally optional, of course!).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies should still be slightly soft to the touch.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- Garnish with a sprinkle of fresh parsley, if desired, before serving. This adds a pop of color and a fresh flavor!
📝 Notes
- For a spicier cookie, add a pinch of red pepper flakes to the dough.
- Feel free to experiment with different cheeses, such as mozzarella or provolone.
- Use leftover rotisserie chicken for convenience.
- Make sure the butter is properly softened or it wont blend well.
🍎 Nutrition
Calories: 150 kcal
Protein: 5 g
Fat: 8 g
Carbohydrates: 15 g
Fiber: 0.5 g
Calcium: 50 mg
