Deep Dish Brigadeiro Cookie

April 11, 2019



I closed out last night’s dinner with this Deep Dish Brigadeiro Cookie from Waitrose Food magazine, and, WOW, was it tasty! Think sugar cookie filled with a Tootsie Roll, then topped with ice cream. Heaven, right? A perfect, casual dessert–everyone is encouraged to take spoonfuls right from the ovenproof frying pan for a very homestyle feel. This dish was really a pregnant woman’s dream. 


Rating: A


How to make it an A+:  I had cut down the recommended cooking time to prevent a rock hard mess. I recommend starting at a lower heat and using your judgement. If you’re really concerned, use a candy thermometer up to 180-200F. Serve with tons of vanilla ice cream! Enjoy. 


Find the Recipe Here.

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