If you follow me on The Ol’ Instagram, you know that I just spent the last 4 days in Mexico City and it was so glorious. I ate a whole lot of tacos, I went to Pujol (magical), visited the Luis Barragan house and saw the place where Frida Kahlo created. Goals have been completed. I can’t wait to go back! Have you been?!
I think this recipe completes my Easter content for this year. I think I’m done. Before I settled on these chocolate cookies, these were initially peanut butter cookies. I set out to bake a chewy, soft peanut butter cookie with Cadbury mini eggs. Umm…I realized that all the recipes online that says they’re soft…ummm…they’re all full of lies!
The recipes don’t work. I tried to write my own recipe that would result in a chewy, soft peanut butter cookie and nothing like those crumbly peanut butter cookies we’re all used to….and I couldn’t nail it. I was exhausted of the peanut butter. And Amelia wouldn’t leave me alone because she wanted all of them.
I decided to throw in the towel and move onto a chewy chocolate cookie and settled on these. They’re delicious. They’re soft and slightly chewy and I adore them. They’re also super easy to throw together vs. the sheet cake on Monday which is a bit more work. These are simple.
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted if lumpy
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons unsalted butter, at room temperature
- 1 cup white granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups Cadbury chocolate mini eggs, chopped
- Flaky salt, for topping
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. In one batch, add the dry ingredients and cover the mixer with a clean kitchen towel. Turn on low and then turn to medium and mix until combined, about 40 seconds. Add the mini chocolate eggs and mix until combined.
- Cover the bowl with plastic wrap and transfer the bowl of cookie dough to the fridge to chill for about 1 hour.
- When the cookies are done chilling, preheat the oven to 350 degrees F.
- Scoop cookies out onto cookie sheet lined with parchment paper, spacing them about 3 inches apart. Press the tops of them a bit with your hands. Bake for 10-12 minutes, or until the cookies are set in the center. These cookies are tough to tell when they’re done because you can’t tell if they’ve gotten brown so definitely watch the clock. Cool on a wire rack completely and then sprinkle the top with salt.