Cadbury Mini Egg Cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, cut into chunks, at room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces Cadbury mini eggs, smashed
1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed until soft and creamy, about 3 minutes. Add the salt and vanilla. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. Turn the mixer to low and beat until the dough crumbly texture.
3. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. Divide the dough in half and then shape the dough into logs that are 11/2 inches in diameter. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
4. When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper.
5. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might break as you’re cutting them — just squeeze the bits back onto each cookie.)
6. Dip each cookie into the crushed mini eggs and arrange the rounds on the baking sheets, leaving about 2 inches between them.
7. Bake the cookies for 12 minutes. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm.