Salted Chocolate Cocoa Crispies
Have you seen the biscuit cookie spreads in the grocery store? They seem to be a huge hit, at least with just about everyone I know.
I had dinner at my friend Barb’s house a short while ago. She was so excited to show me her latest find, biscuit cookies and cocoa spread. Barb had prepared an incredible meal, but waiting for the spread was not an option; I had to have a taste of it right then and there.
Barb told me that she was sure I would bake something delicious with the spread. I, certainly, did not want to disappoint her, so I ran to Trader Joe’s to buy a jar. I should have bought three because Samuel ate nearly the entire first batch of Salted Chocolate Cocoa Crispies.
The taste of the spread is not overly sweet thanks to the cocoa. The biscuit part of the spread, which is where the ‘crispies’ come from, includes cinnamon. So, I added some to the cookie dough to help bring this flavor out of the final cookie.
I am very excited to drop off some cookies to Barb. These thin cookies do a great job highlighting the spread she was kind enough to share with me. I just have to figure out how to keep Samuel out of the cookie jar!
Watch it:
| Salted Chocolate Cocoa Crispies | Print |
- 1¾ cups all purpose flour
- ¼ cup cocoa powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 12 tablespooons (1½ sticks) unsalted butter, softened
- 1 cup sugar
- ½ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup biscuit and cocoa spread
- Whisk together the flour, cocoa, salt, baking soda and cinnamon. Set aside.
- Place the butter, sugar and light brown sugar into a large mixing bowl. Beat until creamy, about three minutes, scraping the bowl down as needed. Add the eggs, one at a time followed by the vanilla extract.
- Blend in the dry ingredients. Lastly, mix in the biscuit and cocoa spread.
- Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°. Line 2-3 baking sheets with parchment paper.
- Use a small cookie dough scoop to scoop the dough onto the parchment paper.
- Bake at 350° for 12-14 minutes, rotating the pan top to bottom and front to back.
- Cool completely.
I was wondering if these cookies could be frozen after scooping. I can only imagine them as a ready-to-make dessert when surprise guests appear.
Some Bunnys Love,
Thanks so much for asking. I have a batch of scooped dough balls in my freezer right now. They freeze, beautifully, are are perfect to pop in the oven just before company arrives.
Do you think the cookies could be frozen after being baked
Nancy,
They can be frozen after they bake. They may, also, be frozen as balls of dough and baked when you have a craving for a ‘fresh out of the oven’ cookie.
Sounds good! Salt & chocolate can combine surprisingly well.
David,
SOOOO true. Two of my favorite things! 🙂
Betsy, I can totally imagine me snacking on these right now! They are so thin and irresistible, they look completely addicting!
Kristi,
Thank you. They are as addicting as they look. Phew, now you have been warned…proceed with caution!
You had to have had me in mind when you developed this recipe. I love everything about it, I’m a crispy cookie girl. Can’t wait to try it.
Baking in a Tornado,
I DID have you in mind! Can’t wait for you to try these. 🙂
Well, I just made these. My first comment is Betsy I thought you were good friend! I know you warned all of us as to how delicious the biscuit and cocoa spread was but OMG!!! I made the mistake of tasting and the strangest thing happened. My spoon kept finding itself back in the jar for another taste and another taste…. Unbelievably addicting stuff. I have to admit I did not notice I was supposed to refrigerate the dough so I made the cookies right away. They seemed to do fine and I am glad I did it this way as I am afraid I might have eaten all the dough raw. The only thing I wasn’t sure was if the cookies were supposed to be a soft cookie or crunchy and therefore was not sure when they were done. Mine were kind of soft but yummy, which I guess is all that really matters. Enjoy baking these.
Nancy,
You CRACK me up!! I did the same thing with my spoon which is why I had to buy THREE jars!
Thanks so much for your comments. <3