👩🍳 Instructions
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1
Ensure your burnt cookies are completely cooled and firm. This is crucial for easy handling.
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2
Using a Microplane zester or the smallest holes on a box grater, gently grate away any visibly burnt, blackened portions from the bottoms and edges of the cookies. Discard the grated char.
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3
Break the salvaged cookies into smaller pieces. Place them in a food processor and pulse until coarse crumbs form. Alternatively, place them in a sturdy zip-top bag and crush with a rolling pin.
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4
If desired, transfer the crumbs to a small bowl. Drizzle with 1-2 tablespoons of melted butter and add the optional sugar and cinnamon. Stir until the crumbs are evenly coated. This step adds richness and helps bind the crumble slightly.
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5
Use immediately as a topping for ice cream, yogurt, puddings, or as a base for mini cheesecakes. Store any leftover crumble in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
💡 Notes
This method works best for cookies with minor burning. For more extensively burnt cookies, consider using them in a cookie butter recipe where the strong flavors are blended and diluted. Experiment with adding a pinch of sea salt to the crumble for a lovely sweet and salty contrast.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
2g
Total Fat
8g
Saturated Fat
4g
Carbs
18g
Fiber
1g
Sugar
10g
Sodium
70mg
Cholesterol
15mg
