Hello!
The weekend is almost here, springy weather is on its way, and I’ve read oodles of excellent books, even in the midst of hectic tech rehearsals. In other words? It’s been a good week thus far, and I’m certain it’s only going to get better from here! I’m delighted to introduce Lauren, a food blogger at Knead to Dough, to Ciao Bella today. Lauren is a fellow bookworm and home baker, so when she reached out to me earlier this month and suggested a post swap, my answer seemed a no-brainer. Read below for her delicious recipe, then pop on over to her site and social media accounts to say hello; she’s the sweetest. I won’t dilly-dally any longer – here’s Lauren! :)
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Hello lovely readers of Ciao Bella! Like you, I’m a loyal follower of Bella’s blog being a soon-to-be English Literature graduate and keen baker, so I was thrilled when the opportunity arose for us to do a blog swap and guest post! You will usually find me blogging mouth-watering recipes over at Knead to Dough, so if you like the look of these Honeycomb Crunchie Cookies please stop by! I added a Caramel Mars Bar Cookies recipe last week that will have you craving cookies all day.
This recipe makes about 15 large cookies. They are gooey and chewy bakery-style cookies, just the way I love them, but if you prefer them crispier just add a minute or two to the baking time.
ingredients
- 120g butter {1 stick}
- 90g brown sugar {1/2 cup}
- 90g sugar {1/2 cup}
- 1 egg, beaten
- 30g cocoa powder {4 tablespoons}
- 170g self raising flour {1 1/2 cups}
- 1/2 teaspoon baking powder
- 5 Crunchies, chopped {Bella’s note: Crunchies are a candy bar sold in the UK, so they are only sold in select stores here in the US. Other alternatives include purchasing a pack on Amazon, whipping up a batch yourself, or experimenting with other varieties of candy!}
to make
- Line 2 baking trays with baking paper and preheat your fan oven to 180’C/350ºF.
- Cream together the butter and two sugars until light and fluffy, then beat in the egg.
- Add the cocoa powder, self-raising flour and baking powder. Mix until evenly combined and there are no streaks of unconsolidated flour left.
- Fold in your chopped Crunchies until evenly spread through the cookie dough.
- Scoop out equal sized balls of dough using two teaspoons, a cookie scoop or an ice cream scoop to get them equal sized. Bake for 10-12 minutes until the Honeycomb Crunchies Cookies have spread and look a little crinkly on top. Remove from the oven and cool on the tray for a few minutes before transferring to a wire rack to finish cooling.
I enjoyed these cookies with a mug of coffee, with my morning cup of tea, as a midnight snack, and in a packed lunch. Basically, I love these Honeycomb Crunchie Cookies whatever time of day it is and I think you will too! Tag #kneadtodough if you bake them or share them to my Facebook page!
A big thank you to Bella for allowing me to share this recipe with you all!
Happy baking,
Lauren x
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Don’t those look scrumptious? I rarely bake with candy bars in my cookies, but that may need to change after seeing this recipe. I want to thank Lauren once again for sharing her cookies and urge you to pay her a visit on her blog, Twitter, Facebook, Instagram, and Pinterest.
Have a lovely rest of your day!
Bella
Psst. If even more baking is in your Thursday future, I too posted a cookie recipe; pop on over to Knead to Dough for my Chocolate Chip Pretzel Cookies!
Ciao Bella 