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!
|Salted Chocolate Cocoa Crispies
- 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.