Doo-Doo Bombs

Doo Doo Bombs

(a.k.a. Granny Geisinger Cookies)

This is a recipe that Mom passed down to us. She originally got it from "Granny Geisinger", a family friend from church. But they became known as Doo Doo Bombs...

When Mom was in college at UC Santa Barbara, she cooked up a pan of the cookies with her best friend Betty Ann. The cookies needed to sit and cool when they came out of the oven, but they didn't want any of the other college students stealing some of the cookies. So they put a note on the pan:

"Do Not Eat the Doo Doo Bombs!!"

Ingredients

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

2 egg yolks

1 tsp vanilla

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 Tbs milk

Topping:

12 oz package semi-sweet chocolate chips

2 egg whites

1 cup brown sugar

Preheat oven to 350 degrees F.

Cream butter and sugars, then add egg yolks and vanilla. Combine flour, baking powder, baking soda, and salt in a separate bowl. Then add the flour mixture to the sugar mixture and stir until crumbly. Add up to 3 tablespoons of milk, as needed, to hold the dough together. Press into the bottom of an oblong pan lined with parchment paper.

Now comes the unusual step! Take the chocolate chips, and press them pointy side down into the dough, until it is dotted with chocolate but flat on the top. You won't use the entire bag. 

To make the meringue topping, beat the egg whites until firm but not dry. Gently fold in the brown sugar, 1/3 at a time. Spread over the top of the cookies. Bake for 25 minutes.

Let cool before eating. A warning sign to ward off college students is optional, but can be a wise idea. These are delicious!