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3.7 from 48 votes

Berger Cookie

This delicious copycat Berger cookie recipe is a soft, cake-like cookie topped with a mound of rich fudge frosting.

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 24
Calories: 183 kcal
Course: Dessert

Ingredients

Cookie
  • 1/3 cup butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
  • 1/3 cup milk
Icing
  • 1 cup bittersweet chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1 1/2 cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper and set to the side.
  3. In the bowl of your mixer beat together butter, vanilla extract, baking powder, and sugar.
  4. Add the egg and beat until the mixture just starts to come together.
  5. Slowly add the flour a ½ cup at a time alternating it with the milk.
  6. Scoop about a tablespoon of cookie dough and drop it on the baking sheet. Repeat this step spacing the dough about 2 inches apart.
  7. Lightly grease the bottom of a measuring cup and press it gently down on the dough balls, flattening them slightly so they are about 1 1/2 inches across. You will need to grease the measuring cup several times during the process so the dough doesn’t stick to it. I just used a little non-stick spray.
  8. Bake the cookies for 8-10 minutes. This cookies are cake-like so you don’t want the bottoms getting fully brown. They are done when the bottom is a mottled brown.
  9. Once cookies are done remove them from the oven and place them on a cooling rack.
  10. Make the frosting by placing the two types of chocolate chips in a bowl.
  11. In a separate, microwave safe bowl, add the heavy cream and microwave it for 30 seconds at a time until it begins to boil.
  12. Pour the boiling milk over the chocolate chips and let it sit.
  13. Add the light corn syrup to the chocolate and stir until it is smooth.
  14. Stir in the powdered sugar and let them mixture sit for 5 minutes to cool slightly.
  15. Take each cookie and turn it over, dipping the flat bottom in the chocolate icing.
  16. Let the chocolate mixture continue to cool and then using a knife scoop up more chocolate and spread it over each cookie. If you can see swirls in the icing after you spread it over the cookie then it is the right consistency. In the end the chocolate should be about the same thickness as the cookie.
  17. Let the chocolate set and then store in an airtight container until ready to serve.
  18. Enjoy!

Nutrition Information

Serving 1cookie Calories 183kcal (9%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 7g (35%) Cholesterol 24mg (8%) Sodium 38mg (2%) Potassium 119mg (3%) Sugar 17g (34%) Vitamin A 205IU (4%) Vitamin C 0.1mg (0%) Calcium 45mg (5%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 183

% Daily Value*

Serving 1cookie
Calories 183kcal 9%
Carbohydrates 20g 7%
Protein 1g 2%
Fat 10g 15%
Saturated Fat 7g 35%
Cholesterol 24mg 8%
Sodium 38mg 2%
Potassium 119mg 3%
Sugar 17g 34%
Vitamin A 205IU 4%
Vitamin C 0.1mg 0%
Calcium 45mg 5%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.