Robin Egg Cookies

with white chocolate

I finally finished my big freelance project that I’ve been talking about last night. I’m sure some edits will come up, but it was basically what I’ve spent the last month on and it felt really, really good to put all of the photos in Dropbox and hit send. I celebrated like any red blooded American: with a nice glass of bourbon and the newest episode of Community. You wouldn’t think that cooking and photographing 20 recipes would take as long as it does, but you’d be surprised. You’ve got to do all of the shopping for the ingredients, make a schedule so that you’re organized and not overwhelmed, cook each individual thing, style it, pull props out of your messy closet, shoot it, upload the photos to your computer, and edit them. My arthritic fingers ache at the thought. I am proud of the photos, though. I did the same project last year and I think that these photos are even better, plus it’s always exciting to be challenged and work for a client instead of just doing my own thing. Having said that, I feel like this weekend is going to be really relaxing. The weather is supposed to be nice, Kramer and I have oyster plans tonight, and I’m getting my hair done (hopefully a la Jesus himself, Jared Leto, my hairspiration) tomorrow. Then on Sunday, we’ve got brunch plans with friends in Long Island City, where I plan to eat my weight in tacos. This is the good life, indeed. Oh! And how could I forget? The new Muppet Movie and Jason Bateman’s Bad Words comes out this weekend. How do we pick? It’s nearly impossible. Do you like how I said that the weather is supposed to be nice and then my next thought is about going to the movies? What can I say? I’m in indoor cat.

Robin Egg Cookies Delicious treats.

A few weeks ago, I was contacted by the folks at Treatsie. They told me about their monthly boxes, and how for $15 a month, you can get different delicious treats delivered right to your door. I’ve done similar subscription services in the past for things like granola and snacks (see: snax), so I was familiar with the process, and, let’s be honest, excited by the prospect of candy and chocolate. I was asked, “Do you want to try out a box and give a box away to one of your readers?” Fun! You bet I did. The box I got was awesome. It had sea salt chocolate, cinnamon brown sugar chocolate and salted dulce de leche chocolate, a variety of fruity hard candies, which are perfect for a little something sweet late at night, and two kinds of rich chocolate truffles – one was almond and smoked sea salt, and the other was zested lime. Needless to say, Kramer and I went to town on this box, and I’m happy to say that Treastie agreed to send a box to one of you, too! There’s a form that you can fill out after the jump, so get to it and hopefully you’ll soon be snacking away on tasty, artisanal treats soon. If you don’t win, there’s always the option to buy a box for yourself. After all, Treatsie supports small, local businesses, and that’s something I think we can all get behind.

Robin Egg Cookies

Spring has sprung, as it were. I like spring, and as previously mentioned, having a reprieve from the cold mistress that is winter is lovely, but the warmer temperatures mean that summer is just around the corner. I hate summer. New York summers, in particular, are the worst. But I guess I have plenty of time to be grumpy about that, so I’ll enjoy the breeze and the sunshine for now. I. GUESS. Don’t worry. I’ll be complaining about the heat plenty once that arrives. For now, though, let’s throw on our pastels, get out our picnic blankets and take comfort in the fact that it’s no longer pitch black when we leave work for the day. I walked into the pharmacy a few weeks ago and saw the big, beautiful spring-themed end caps. I landed on Robin Eggs. My mom always liked these, because they are just Whoppers with a candy coated shell, and she loved Whoppers. I thought that I could bash the crap out of the eggs with a rolling pin (see: free therapy), throw them into my basic chocolate chip cookie dough recipe, and bake away. I love how these came out. The candy shells melted into pretty swirls, the malted milk balls left a little bit of a chewy crunch, and then I threw in some white chocolate for depth and added richness. The ends were crispy, the insides were soft, and all in all, I think that these are some fantastic seasonal cookies. The colors alone make them irresistible, but the melted candy shells were my favorite part and kept me going back for just one more.


Robin Egg Cookies Adorable note.

Robin Egg Cookies Cookie dough.

Robin Egg Cookies Better cookie dough.

Robin Egg Cookies Scoop and bake.

Robin Egg Cookies Cool and eat!

Robin Egg Cookies Robin Egg Cookies

 

Robin Egg Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20 cookies
 
Crispy on the outside, chewy on the inside cookies with Robin Eggs candy swirled in.
Ingredients
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • ¾ cup unsalted butter, melted
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 bag Robin Eggs, crushed (I put the candy in a sealable bag and crushed them with a rolling pin)
  • 2 cups white chocolate chips
  • fleur de sel or sea salt, for sprinkling
Instructions
  1. Preheat your oven to 350 degrees F. In the bowl of your mixer, beat together your melted butter and sugars. Add in the egg, mix until combined, then the egg yolk, and mix until combined. Add in the vanilla and mix. Whisk together your flour, baking soda, and salt. Gradually add it to the sugar mixture and mix until just combined, scraping down the sides of the bowl as needed. Fold in the crushed Robin Eggs and white chocolate.
  2. Line your baking sheets with parchment, and scoop out 2-tablespoon sized balls onto your sheets. Sprinkle with sea salt, if you like. Bake for 12-15 minutes, until just lightly golden and set. All to cool on the sheets for a few minutes before removing. These will keep well in an airtight container at room temperature for up to 1 week, or frozen (then thawed out when you want to eat them) for up to 3 months.

 

3 Responses

  1. Lynna says:

    Congrats on finishing your project! I can`t wait to get more info on it! I`m super excited. 😀 These cookies look delicious, as with all your cookies!!!

  2. Anne Williams says:

    These are… beyond delicious. With balls of about 1.5 tablespoons I ended up with 4 dozen cookies though. A pleasant surprise.

  3. […] our house.  I’ve set a hard goal for myself that I am going to find my baking stuff and bake these on Saturday night, along with setting up a little Easter egg hunt for our niece & nephew. […]

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