Robin Egg Cookies
 
Prep time
Cook time
Total time
 
Crispy on the outside, chewy on the inside cookies with Robin Eggs candy swirled in.
Author:
Serves: 20 cookies
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.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/03/21/robin-egg-cookies/