My latest creation. #foodstr The world’s best snickerdoodle cookies made with drunken Kenyan paste. And for the next act… I’ll combine pecan butter and paste for something even better… steady lads

Chewy “Brownie-Texture” Snickerdoodles Ingredients (16 cookies) Dough ½ cup unsalted butter, melted and cooled ½ cup granulated sugar ½ cup brown sugar (key for chew) 1 large egg + 1 extra yolk 2 tsp your rum vanilla bean paste 1½ cups all-purpose flour 2 tbsp cornstarch (more than usual = dense chew) ½ tsp baking soda ½ tsp cream of tartar (reduced, just for flavor) ½ tsp salt ⸻ Coating ¼ cup sugar 1½ tsp cinnamon Pinch of salt ⸻ Instructions (optimized for chew) 1. Mix melted butter + sugars Whisk until thick and glossy (not fluffy) This is important—no creaming = denser, chewier cookie ⸻ 2. Add egg + yolk + vanilla Whisk until smooth and slightly thickened ⸻ 3. Add dry ingredients Stir in everything until just combined Dough will be soft and a bit sticky—that’s good ⸻ 4. Chill (non-negotiable) Chill 2–4 hours minimum This: hydrates flour thickens dough prevents spreading into thin cookies ⸻ 5. Shape + coat Scoop ~2 tbsp dough Roll into balls Coat in cinnamon sugar Optional: Slightly flatten for even baking ⸻ 6. Bake Oven: 350°F (lower than usual!) Bake: 10–12 minutes Pull when: Edges are set Centers look underbaked and slightly glossy ⸻ 7. Cool (this is where magic happens) Let them sit on the pan 5–10 minutes They’ll: firm up on the outside stay dense and chewy inside

Topic for another day. 😅😭😂