A Sur La Table shopping extravaganza and Easter Cookies!
I spent the last week in Scottsdale, AZ visiting my lovely Ma-Ma and Aunt. Sitting poolside, eating way too much and experiencing some of the best food I’ve ever had were among only a few of the fun things I got to enjoy. The highlight for me was spending a few hours shopping through the HUGE Sur La Table store at Kierland Commons in Scottsdale.
I have always known about Sur La Table but there isn’t one within 10 minutes of me so it isn’t a place I make a point of getting to. Kind of like Williams Sonoma. I know it’s out there, I just don’t go seek it out unless I need something that can only be found there.
All I can say is thank God I don’t have one down the street. That store is like a red velvet cupcake with thick cream cheese frosting. I would have said crack but I am not addicted to that. I walked around like I was seeing kitchen utensils for the first time! “Look at this…, I have to have this!, I want these…all of them, wrap it up!!” I was out of control. I bought things I never knew I always needed!
Here is what I came away with…from cupcake liners, to spatulas, vanilla, aprons and measuring cups- let’s just say it was a successful shopping trip.
I knew I wanted to make an Easter cookie this week and I decided upon these. I’m so glad I did. You’ll be glad too. They are moist and tasty and rich and cute! So, so cute and a fun treat to have on the table for Easter dessert. They don’t have to be Easter specific however. The pastel colors are cute for Spring in general- enjoy and let me know what you think!
You’ll also need 1 cup of these little cuties. Yes, I bought a box of Lucky Charms and dug these out. No, you can’t just buy the marshmallows. Lame, I know, but digging through the Lucky Charms for marshmallows was kind of fun. And wistful! It made me wistful! (100 points if you can name that movie!!)
Preheat your oven to 350°.
Start by creaming together your room temperature butter and sugars, both white and brown. Sift together your flour, baking soda and salt and add it to your butter mixture. Mix until combined.
Add your eggs and vanilla and mix until well combined. Scrape down the sides of your bowl and mix again for a few seconds.
Now, strap on your big muscles and fold in your milk chocolate chips, white chocolate chips and toffee. I used Hershey’s Mini Milk Chocolate kisses again (like I did in these cookies) because I love their size! Get them really well combined, ensuring there is no dough left behind….haha…no dough left behind. Moving on!
You will need to fold these in gently because they break apart pretty easy. Don’t worry about getting them all combined. As you scoop out your dough you can add a few mallows to your scooper as necessary. I also stuck a few right on top of my dough after placing them on my cookie sheet to ensure the colors would be extra visible!
Grab your cookie scooper and get to scoopin’! Place your cookies on a Silpat or parchment paper lined cookie sheet and bake for 8-10 minutes depending on your oven, and the size of your cookie. I like ginormous cookies so I actually use a standard size ice cream scoop. Stop judging me.
One of my purchases at Sur La Table was a Silpat mat. I FINALLY own a freakin’ Silpat mat. However, it made my first batch very crispy and too brown so I switched to parchment paper for the remaining cookies. I think I need to bake on the Silpat a few times before I expect the perfection I’ve been promised. I’ll report back….
Thanks for stopping by, enjoy!!
- 1C unsalted butter, room temperature
- 1/4C sugar
- 3/4C light brown sugar
- 2 1/4C all purpose flour
- 1t baking soda
- 3/4t kosher salt
- 2 eggs
- 1 1/2t vanilla
- 1C milk chocolate chips
- 1C white chocolate chips
- 1/C toffee bits
- 1C Lucky Charms marshmallows
- Preheat your oven to 350°.
- Cream your butter and sugars in a mixer.
- Sift together your flour, baking soda and salt and add it to your butter mix.
- Add your eggs and vanilla and mix until well combined.
- Fold in your milk chocolate chips, white chocolate chips and toffee bits.
- Gently add your lucky charms marshmallows and fold in a few times. Don't over mix as these little guys break up easily.
- Grab your scoop and place balls of dough on a Silpat or parchment lined baking sheet. If you want extra mallow colors on the tops of your cookies go ahead
- Bake for 6-10 minutes depending on your oven and the size of your cookies.
- Let the cookies sit on the cookie sheet for a few minutes after removing them from the oven, then move them to a rack to cool completely.
These are almost better the next day. Place them in an airtight container and indulge for days to come!