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OSTOMY BAG COOKIES

I can’t give you a particularly sane reason for this recipe, other than that I happened to be thinking about stuffed cookies and ostomy bags at the same time. As you do. Anyway, I used sugar cookies dough here because I love the crunchy-sugar-crisp-on-the-outside-soft-on-the-inside texture and vanilla flavor, but you can substitute any cookie dough you wish. Same goes for the filling, so long as it’s some shade of brown 😉

Makes 24 cookies

Ingredients:

  • 24 flat squares of chocolate
  • 2½ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ cups plus ⅓ cup granulated sugar, divided
  • 14 tbsp (0.8 cups) unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp sea salt

Instructions:

  1. Preheat the oven to 350 F°. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, beat butter and sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, about 3 to 5 minutes. Beat in eggs and vanilla extract.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. Turn the mixer to low speed and gradually beat in the flour mixture until just combined.
  5. Using a rubber spatula, fold the mixture several times to ensure all of the flour mixture is incorporated.
  6. Place 1/3 cup granulated sugar in a small bowl.
  7. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half and roll each half into a sausage shape, and then flatten. Sprinkle 5 or 6 grains of sea salt on one half.
  8. Place one square of chocolate on the bottom half of cookie dough, on top of the salt.
  9. Cover with the other piece of cookie dough. Seal the edges with your fingers and shape into a lozenge shape.
  10. Roll each lozenge in the sugar to coat it, place a mini chocolate chip “filter” at the top, and place on a prepared baking sheet.
  11. Bake until the edges begin to brown, 13-15 minutes.
  12. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.
  13. Using a spatula, remove the cookies from the baking sheet and let cool on a rack.
  14. Serve.
Ostomy Bag Cookies
[1]
Print Recipe
The one time you won't mind a leak!
Servings Prep Time
24 cookies 20 minutes
Cook Time
15 minutes
Servings Prep Time
24 cookies 20 minutes
Cook Time
15 minutes
Ostomy Bag Cookies
[1]
Print Recipe
The one time you won't mind a leak!
Servings Prep Time
24 cookies 20 minutes
Cook Time
15 minutes
Servings Prep Time
24 cookies 20 minutes
Cook Time
15 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat the oven to 350 F°. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, beat butter and sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, about 3 to 5 minutes. Beat in eggs and vanilla extract.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. Turn the mixer to low speed and gradually beat in the flour mixture until just combined.
  5. Using a rubber spatula, fold the mixture several times to ensure all of the flour mixture is incorporated.
  6. Place 1/3 cup granulated sugar in a small bowl.
  7. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half and roll each half into a sausage shape, and then flatten. Sprinkle 5 or 6 grains of sea salt on one half.
  8. Place one square of chocolate on the bottom half of cookie dough, on top of the salt.
  9. Cover with the other piece of cookie dough. Seal the edges with your fingers and shape into a lozenge shape.
  10. Roll each lozenge in the sugar to coat it, place a mini chocolate chip “filter” at the top, and place on a prepared baking sheet.
  11. Bake until the edges begin to brown, 13-15 minutes.
  12. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.
  13. Using a spatula, remove the cookies from the baking sheet and let cool on a rack.
  14. Serve.
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