This post is also available in: French
Happy Easter !
Instead of doing an Easter Post, I decided to do a post-Easter post. Because I’m sure you will have plenty of chocolate leftovers to use. I wanted to try those thumbprint cookies for a while now so that was the perfect occasion ! I love the Kinder Schoko- Bons eggs … But if you don’t have any where you live I think you can easily substitute Cadbury Cream eggs or any chocolate eggs you like …
It was a quiet day today , no real Easter celebration as my family was “celebrating” in the North of France and it was complicated for me to go. I’m not a big Easter girl anyway .. Of course it would have been nice to be surrounded by family and eat lots of amazing food but well it’s ok.
I kinda lost the excitement of Easter. When I was a kid it was a big deal. I think that Easter will be more important for me when I’ll have kids on my own. But I’m a Chocolate girl for sure … And my mom bought me ( and the Boyfriend) , a great Jeff de Bruges Chocolate box before they left on Saturday.
I stayed home yesterday afternoon while the Boyfriend was rehearsing with his band and when he came back and looked into the box, he told me something like : « Are you kidding me ? It’s almost empty ! » I was like .. well I hadn’t had much .. You guys know you can’t leave me alone a whole afternoon with a Jeff de Bruges box of chocolates or any box of Chocolates. That would be torture to not be able to eat them .. Have you ever seen the Marshmallow test video ? If you haven’t you should, it’s hilarious ! Well I would have been like those kids ..
Anyway ! You should bake those yummy cookies ! Do it ! And tell me if you like them.. or not …
White Chocolate & Kinder Schoko Bons Eggs (or Cadbury Cream Eggs ) Thumbprints Cookies ( Yield about 25 cookies )
– 1 large egg
– 256g /9 oz / 2 cups all-purpose flour
– 1/4 tsp salt
– 120g /4.2 oz / 1/2 cup dark brown sugar
– 55g / 2oz / 1/2 stick of butter , room temperature
– 1 tsp vanilla
– 60g /2.1 oz / 1/2 cup sweetened white cocoa powder
– 25 Kinder Schoko Bons Eggs (or Cadbury Cream egg or any other chocolate egg you like)
– 2 Tbsp / 0.5 oz / 15g milk chocolate sprinkles ( or any sprinkles you like)
– 3 Tbsp/ 1 oz / 30g Pralin ( or hazelnut meal or chopped hazelnuts if you don’t have pralin .. )
– Preheat the oven to 375°F (190°C).
– Line 2 baking sheets with parchment paper.
– Sift and whisk together the flour, white cocoa powder and salt in a medium bowl; set aside.
– In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
– Mix in the egg and vanilla and beat several minutes on low speed until the mixture is smooth.
– Stir in the dry ingredients in 3 additions, mixing well after each one (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
– If your dough is too soft , refrigerate at least one hour or until it’s firm enough to handle it.
– Mix the Pralin and the milk chocolate sprinkles. Set aside.
– Using a teaspoon, shape the dough and roll it into 1 inch balls.
– Roll them into the sprinkles/ pralin mix until well coated.
– Arrange them on prepared baking trays, about 1 or 2 inches apart, they don’t spread much. Gently press thumb in center of each cookie.
– Bake in the preheated oven for 10/12 minutes until light golden brown.
– Immediately press the chocolate eggs into the center of each cookies.
– Turn them out onto a wire cooling rack to cool completely.
– Eat them all or try not to !!
Bon Appétit !