Name: White Rabbit Candy Cookies
Ingredients: 2 cups all-purpose flour; 1/2 cup cake flour; 1 teaspoon of baking soda; 1 teaspoon of salt; 8 tablespoons unsalted butter, melted, and leave it at room temperature; 3/4 cup brown sugar, I use dark; 1/4 cup sugar; 2 large eggs; 1 teaspoon vanilla paste; 3.5 ounces dark chocolate, I use 71% dark chocolate; 8 pieces white rabbit candy, crushed or chopped

Description

These white rabbit candy cookies are an ode to childhood favorites. They are soft, chewy, and not too sweet—a fun childhood twist on cookies.

Scale

Ingredients

2 cups all-purpose flour
1/2 cup cake flour
1 teaspoon of baking soda
1 teaspoon of salt
8 tablespoons unsalted butter, melted, and leave it at room temperature
3/4 cup brown sugar, I use dark
1/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
3.5 ounces dark chocolate, I use 71% dark chocolate
8 pieces white rabbit candy, crushed or chopped

Instructions

In a bowl, combine all-purpose flour, cake flour, baking soda, and salt. Set aside.
With a mixer, beat butter with brown sugar and granulated sugar until smooth.
Add in egg and vanilla paste, and continue beating until blended.
Next, incorporate the dry ingredients. Keep beating on low until mixed.
Finally, fold the chocolate and candy.
Cover the dough with plastic wrap and put it in the refrigerator for 30 minutes – 2 hours.
Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone pad.
Scoop 1.5 tablespoon portions (I use the middle scoop in this set) of the dough mixture and drop down on to the baking sheet, approximately 2-inches apart. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool and enjoy!