If April showers bring May flowers, I’d say we’re setting ourselves up for a plentiful plant season here in upstate New York – it’s been raining on and off all week! I know the sun will be back eventually, and until then, how about we distract ourselves with a new theme for Chocolate Chip Thursdays…
Quite fittingly, April’s theme for CCT is… Spring!
After consulting my sister for foods and flavors we associate with spring, we landed on strawberries. Sure, the local strawberry season here isn’t until June, but the warmer climates produce delicious strawberries this time of year, and thanks to the wonders of transportation, we get to enjoy them, too!
Using a pouch of sugar cookie mix as a base, I simply chopped up fresh strawberries and added them to the dough. Now, you *could* fold in your strawberries, toss the cookies in the oven, and call it a day… or…
You could throw that cookie dough onto the grill!
I can’t speak for you, but when birds start chirping and the sun starts shining a bit more, I immediately start craving all-things-grilled. So when my dad jokingly suggested grilling cookies last week, I decided to translate his sarcasm into a reality.
If there were scratch ‘n sniff on the Internet, I can assure you this is the *one* place you’d want to use it. Smoky grill + cookie dough + sweet strawberries… yep. You have no choice but to give a try yourself!
Texture-wise, these are definitely more crisp than what I usually pull from the oven. As for the taste, my sister claims the bottom tastes like caramel corn…
Just make sure you don’t put the cookies on direct heat…
Grilled Strawberry Chocolate Chip Cookies
Makes 1 1/2 dozen cookies
- Betty Crocker Sugar Cookie mix
- 1 stick unsalted butter, melted
- 1 large egg
- 3/4 cup semisweet or milk chocolate chips
- 6-8 ripe strawberries, chopped
Heat oven to 350°F. Line large plate or cookie sheet with parchment paper.
In large mixing bowl, stir cookie mix, butter, and egg until well mixed. Stir in chocolate chips and strawberries.
Form cookie dough into 1 to 1 1/2-inch balls; placed on prepared plate/cookie sheet and refrigerate 1 hour.
Heat one side of grill over medium heat, leaving the other side off. Line grill pan (or cookie sheet) with aluminum foil. Place cookies 2 inches apart on pan. Set pan on indirect heat side of grill and close lid. Bake 10 to 15 minutes, checking on cookies frequently and turning pan half way through.