Jack-Jack Cookie Num Nums Copycat Recipe
Bring a taste of a Pixar Pier home with this Jack-Jack Cookie Num Nums copycat recipe.
Servings: 12 large cookies
Equipment
- 3.5” cupcake liners
Ingredients
- 1 cup unsalted butter, browned (or one cup salted butter, softened but not browned)
- 3/4 cup brown sugar
- 3/4 cup turbinado sugar (this does have a grainy texture, you can blend it up to avoid that)
- 1/4 cup sugar
- 1 tsp salt
- 1 egg
- 1 egg yolk
- 1 tsp Mexican vanilla (you can use normal vanilla)
- 3 cups flour
- 1 tsp baking soda
- 1 cup chocolate chips or chocolate chunks
- 1/4 cup chocolate chips or chocolate chunks (for topping the cookies)
Instructions
- Preheat oven to 350°.
- In a small sauce pan, brown the unsalted butter. Then, let it sit until it cools completely and solidifies. (If you're using salted butter, skip this step.)
- In a mixing bowl, cream together browned butter, brown sugar, turbinado sugar, sugar, and salt until fluffy.
- Mix in egg, egg yolk, and vanilla. Mix until well combined.
- Combine flour and baking soda, then mix into batter until fully combined.
- Add chocolate chips and mix until they’re evenly distributed.
- Lay out cupcake liners on a cookie sheet.
- Scoop 2-3 tablespoons of cookie dough into each cupcake liner, until they're about halfway full. Then smash down each cookie until flat and top with more chocolate chips/chunks and lightly push them into the cookie.
- Bake for around 12-14 minutes until the tops are golden brown but still soft in the middle. (If you're not using cupcake liners and are doing drop cookies, bake for 7-8 minutes)
- Let cool for 5 minutes and enjoy warm.
Notes
If you are using unsalted butter, make sure to brown it first, it will give your cookies a richer flavor. Also let the butter cool completely and solidify before mixing in the sugar to get the right texture. If using salted butter, you can skip this step.
If you can’t find turbinado sugar, then do 1 1/4 cup brown sugar and 1/2 cup normal sugar. You can also blend up the turbinado sugar if you don't want a grainy texture to your cookies.
Mexican vanilla gives the cookies a different flavor, but can be substituted for normal vanilla.
My favorite chocolate chips for this recipe are Ghirardelli milk chocolate chips, but any milk or semi sweet chocolate chips will work.