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These lobster cookies offer a cool twist on regular sweet treats. They mix mellow buttery sugar notes with little bits of lobster for a neat salty hint. It’s a flavor combo that’s sure to grab anyone’s attention. Great for dessert fans who want to try something different and memorable.
These cookies made their debut at a beachside dinner, and everybody was hooked right away. They quickly turned into a crowd favorite friends always want me to bake again.
Needed Ingredients
- Vanilla extract: adds a cozy, sweet scent that lifts the flavor
- Salt: brings out the sweetness and rounds out all tastes
- Butter, unsalted: softened for easy mixing with sugar
- Flour, all-purpose: gives structure and keeps the cookies tender—freshly ground is best
- Lobster meat, cooked: cut finely to add that unique salty touch without stealing the show
- Granulated sugar: sweetens and helps create chewy, soft cookies
- Baking soda: makes the cookies spread just right and have a slight crunch on the edges
- Get fresh or properly chilled lobster meat for the best taste and texture
Step-by-Step Instructions
- Oven and Prep:
- Heat your oven to 350 F. Line a tray with parchment paper so cookies don’t stick and cleaning is a breeze.
- Butter and Sugar:
- In a big bowl, mix the soft butter and sugar until the mix looks fluffy and light. This step is what makes the cookies nice and tender.
- Vanilla In:
- Stir in vanilla extract well to spread that warm flavor through the dough.
- Dry Mix:
- In another bowl, whisk together flour, baking soda, and salt. This helps spread out the leavening and seasoning evenly.
- Combine Dough:
- Slowly mix dry ingredients into the butter mix until the dough just comes together. Don’t overmix or the cookies might get tough.
- Add Lobster:
- Carefully fold chopped lobster evenly through the dough without smashing it.
- Shape:
- Spoon dough onto your lined tray, leaving a couple of inches between each for spreading.
- Bake:
- Put the tray in the oven for about 12 to 15 minutes until edges turn light gold.
- Cool Down:
- Take them out and let cool for a few minutes on the tray. Then move them to a rack to cool all the way.
Baking these cookies gave me some of my best moments in the kitchen with friends and family. The mix of lobster and sweetness always shocks and delights, bringing out loads of smiles and fun. Baking, chatting, and tasting these treats turned into a special time we all cherish.
Storing Made Simple
Keep these cookies in an airtight box at room temp if you want them soft and tasty for up to three days. For longer keeping, freeze them in one layer on a tray then pop them into a zip bag. Thaw before eating to get the full flavor back.
Switch Up Ingredients
Tasty Pairings
Let cookies sit for a couple of minutes after baking so they firm up just right and are easier to pick up. This little pause brings out the buttery lobster flavor in every bite, turning a simple cookie into something special.
Frequently Asked Cooking Questions
- → How do you mix lobster into the dough?
The cooked lobster is chopped finely and folded softly into the dough so the chunks stay evenly spread without messing up the texture.
- → What makes these cookies sweet?
Granulated sugar adds the sweetness and vanilla extract gives a cozy, rich flavor to balance the dough.
- → How do you get the baking sheet ready?
Just put parchment paper down on the baking sheet. It'll stop the cookies from sticking and help them cook evenly.
- → What kind of texture do the cookies have?
The edges turn a light golden and get a little crunchy, but the middle stays soft and has gentle lobster flavor.
- → Can I swap ingredients for special diets?
You can use dairy-free butter instead of regular butter just keep the balance with the sugar. The lobster really adds the unique taste, so substituting will change the flavor a lot.