Listen, no one has to tell Martha, but we’re probably not going to finish that whole bucket of cookies.
One of the highlights of every State Fair is standing shoulder to shoulder in a bustling, fast-moving line for a taste of sweet, chewy cookies from Sweet Martha’s Cookie Jar. There’s something about the sun baking down and the delectable aromas washing over us that culminates in ordering as many cookies as possible.
And it’s worth it. That first luscious bite, where chewy meets gooey, is unmitigated heaven. But somewhere around the quarter-bucket mark, the shine wanes and just like the free yardsticks and paper pig ears, the plastic bucket with the smiling cookie becomes another Minnesota State Fair accessory.
But don’t discard the cookies or the bucket. (In fact, you’ll get major side-eye if you do.) Instead, bring them home and embark on some of these sweet leftover adventures.
For the cookies
If you’re a purist: We get it, you want to enjoy your bounty as it is meant to be. Just pop the cookies, bucket and all, into the freezer as soon as you get home. Take three (or four) frozen cookies out at a time, pop them in the microwave for 10 to 15 seconds and it’ll be like time never passed.
Make Sweet Martha’s cookie butter: You want a dry cookie for this, so stale two-day-old fair cookies are perfect. First, chill the cookies in the fridge for at least 30 minutes. (The chocolate chips should be firm). Blend in a food processor until you have about 1 cup of cookie crumbs. In a saucepan, heat 1/4 cup of butter and 1/4 cup sweetened condensed milk, stirring until combined. Remove from heat and add the cookie crumb mixture, stirring to combine. If the mixture is dry or too pasty, add a few splashes of milk until it holds together. Finish with a pinch of Maldon salt if the spirit moves. Store in a jar in the fridge and eat by the spoonful when no one else is looking.
Cookie pie crust: With these sweltering temps, a good no-bake fridge pie is a smart treat to have on hand. Mix 7 ounces of crushed cookies (around 1 2/3 cup) with a stick of melted salted butter and press into a pie tin. Use in place of an Oreo crust for a Mississippi Mud pie, or just a shell for some pudding mixed with whipped cream. This is a judgment-free treat zone.
Cake pops/truffles: The secret that Starbucks doesn’t want you to know is that those adorable little cake pops that grin up from the cases are ridiculously easy to make — or at least an approximation of the cake part. In a medium bowl, mix crushed-up cookies with store-bought vanilla buttercream frosting at a 2:1 ratio until it’s a batter that can be formed into balls. Dip in melted chocolate and voilà! Let cool on a rack and then insert a stick (it is the State Fair, after all) or enjoy on their own.
