weekend baking | buried carrot cookies

These chocolate cookies are the best chocolate cookies ever.  Like ever.  Usually I make them with extra chocolate chips inside.  Because who doesn't need a little more chocolate?  I usually make these cookies small and then turn them into sandwiches with a peanut butter filling.  Are you hungry yet?  I am.

For Easter, I was trying to figure out a way to make my favorite cookies a little more festive.  I decided it would be a kick to turn them into little 'buried carrot' cups.  All it takes is turning the peanut butter filling orange and adding something fun on top.  I made my toppers out of a piece of felt and a toothpick, but you can make yours out of cloth, tissue paper, or just leave it out.  They taste the same without, but they just aren't as darling.  

buried carrot cookies

makes 2 dozen

1 cup room temperature butter

1 cup sugar

1 cup brown sugar

1 cup Dutch Process cocoa powder

2 eggs

½ teaspoon vanilla

2 cups flour

2 teaspoons baking soda

¼ teaspoon salt

Preheat oven to 350

In the bowl of a stand mixer cream butter and both sugars until pale and fluffy.  Add cocoa and incorporate on low speed.  Increase to high speed and beat until mixture lightens in color.  Beat in vanilla then eggs, one at a time, incorporating completely after each egg is added. 

In a separate bowl, combine flour, soda and salt.  Add dry ingredients to the cocoa mixture slowly and mix until just combined.  

Drop balls of dough into a muffin tin small ice cream scoop.  Press dough out to the sides and make a small indent in the top.  Place cookie sheet in hot oven and cook 10-12 minutes until cookies are no longer shiny on top.  Remove from oven and quickly press the dent in the top again.  Let cool in the muffin tin 10 more minutes.  Transfer to wire rack and allow to cool completely. 

peanut butter filling


1 cup smooth peanut butter

1 cup powdered sugar

3 tablespoons melted butter

orange food coloring


Whip together all ingredients and pop into a piping bag fitted with a large piping tip (Wilton no. 1).  Fill each cookie with about a tablespoon of filling.