Kitchen Sink Easter Cookie

My kids and my other half always complain that I do not make chocolate desserts or chocolate anything for that matter – (smiling sheepishly)! Well I sincerely and honestly love chocolate, I love chocolate desserts, and l do love making them as well. But I really LOVE working with different flavor combinations, and fruits! That gets me very excited, to experiment with fruits and herbs and flowers! That is my forte in my opinion and the fragrance gives me pure joy! I do bake ’em chocolate chip cookies, here and there but not as much as they would like me to!

 

So I decided to make  the ULTIMATE Kitchen Sink Easter Cookie for my fam bam! Since it is Easter, and I LOVE the m&m chocolate eggs, as well as the Cadbury crème eggs, I decided to incorporate those in my cookie as well. I have been making this standard chocolate chip cookie for years now, it is adapted from Giada de Laurentiis, first cookbook! I had the pleasure of going for her first cookbook signing like 13 years ago when I lived in Irvine! It was a surreal experience, to meet a person I watch on TV, in person and sign my copy! I do love her simple recipes, and some of her salad dressings are my go-to dressings which I love a lot.

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Another fun fact about this cookie is that I made it with the Salted Country Crock Sunflower Buttery Sticks! This sunflower buttery stick can be used 1:1 just as butter, and there is no need to bring it to room temperature which is brilliant for bakers, especially impromptu bakers, if you want to whip up something then and there! The cookies come out beautifully with this butter, moist and delicious. A must try for sure 🙂

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My mom used to bake a lot of cookies and cakes when we were kids. She made the best pump biscuits(as she called them!) or Spritz Cookies, and they became so famous that she would sell them by word of mouth! I would help her in the baking and packaging department ! 🙂 It was a lot of fun doing this together. We did not get Unsalted Butter in India, so she would use the Salted Butter in her cookies, and they were the best cookies you could ever eat! I had no idea about Unsalted Butter until I came to the United States, and when I started baking from recipes in the magazines, they all asked for unsalted butter. It was a new concept for me. I did start using unsalted butter in my bakes but the taste of that ever so slightly salted cookie is so damn delicious!

 

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Anyways, going back to this ULTIMATE Kitchen Sink cookie, it has Cadbury crème egg halves, dark chocolate chunks, coarsely chopped peanuts, lightly crushed kettle potato chips, mini peanut butter cups. After making the dough, I use an ice cream scoop to scoop out each cookie, place it on a baking tray with parchment paper and freeze the cookies for 15 minutes. Then I flatten each cookie slightly, make it round, add m&m chocolate eggs on the top along with mini peanut butter cups and peanuts and bake it for 14 minutes, turning half way through. I do remove them at 11 minutes and shape the cookie ever so slightly with a spatula to make them perfectly round. This is a trick I learnt from my dear friend Rebecca from the famous Displacedhousewife.com blog and it works every single time, where they look so perfect! Let them rest for a bit till cool on a wire rack and then they are ready to dig in!

 

I have made these loaded cookies thrice already and they are a huge hit with the fam bam! Beautiful cookies and a lot of fun to make and dig in !

 

I hope you get a chance to try these yummy delicious cookies! Please do not forget to tag #thejamlab on Instagram and/or leave a comment on this blog post!

 

Happy Easter!

XO

Amisha

 

Kitchen Sink Easter Cookie

Ingredients

  • 2 cups all-purpose flour
  • ½ cup oat flour
  • ¾ cup granulated sugar
  • 1 cup brown sugar
  • 2 sticks(1 cup) salted room temperature butter or salted Country Crock sunflower butter sticks
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 3 tsp vanilla extract
  • 2 room temperature large eggs
  • Mix-ins:
  • 1 cup mini peanut butter cups
  • 1 ½ cup Cadbury crème eggs cut into half
  • 1 cup roasted peanuts roughly chopped
  • 1 ¼ cup roughly chopped 60% dark chocolate chunks (I used Trader Joe’s dark chocolate pound bar)
  • 1 ¼ cup lightly crushed kettle potato chips
  • Garnish:
  • 1 cup mini peanut butter cups
  • 1 ½ cup M&M chocolate eggs
  • ¾ cup whole or half peanuts

Instructions

  1. In a large mixing bowl of a stand mixer, add in the butter and the sugars. Mix on high for 3-4 minutes. Push it down with a spatula. Add in the eggs one at a time and mix on low. Add in the vanilla extract and mix again on low till blended.
  2. In another large mixing bowl, add in the all purpose flour, oat flour, baking soda, baking powder and whisk to blend. Add this mixture in one-thirds, slowly to the butter mixture, on slow speed till blended.
  3. Now add in all the mix-ins and blend on slow speed for 30 seconds to just incorporate.
  4. Wrap up in 2 batches in a plastic wrap, and keep it in the fridge for 2 hours.
  5. When ready to bake, you can use an ice cream scoop to scoop it onto a baking tray with a parchment paper. Freeze it for 10 minutes if you want them to spread more. If you do not want them to spread a lot, you can freeze it for 30 minutes.
  6. Pre-heat the oven to 375 degrees.
  7. On another baking tray with parchment paper, gently press each cookie a bit flat between your palms, and shape it round. Add a couple of chocolate eggs, peanut butter cups and peanuts on top of the cookie. I added 3 of each garnish. Make sure they are laying flat and not standing up. Repeat the process. I place 4 cookies on a sheet cause they are huge.
  8. Bake them on the lower or middle rack, for a total of 14 minutes. At around 11 minutes, remove them from the oven, and shape each cookie round, lightly with a spatula. Put it back in the oven for 3 more minutes and they are done! Let it cool on the baking tray for 5 minutes. With a spatula, put them on a wire rack to completely cool. Enjoy with a glass of milk!
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