MINI EGG COOKIES | cooking
I know, Easter has come and gone and I'm not exactly on the ball for you guys. But I promise, you're gonna wanna make these AFTER Easter too!
I had Friday off, and Bryon was on call, so I decided it would be a good time to bake something as contribution for Easter dinner. My family was having their dinner on the Saturday, and I figured anything with Mini Eggs would be a crowd pleaser. These went above and beyond my 'egg'spectation. They are SOOOOOOOO good. My brother and my dad both asked me to mail them some lol. Bryon has also been picking away at what's left of the very large batch. I did tell him to take them to the hospital and share them with the nurses, but he said he wanted to eat them lol. So we have a few kicking around at home still (my stomach is not appreciative..but my mouth is).
Anyway, I decide to break the squares of a Hershey's Cookies and Cream bar on top, though it wasn't needed. I just think white chocolate looks more Easter-y. And it ended up tasting really good - although, I will say, it also looks like a bird craped on my cookies hahaha.
I honestly recommend giving these a go though. Mini eggs are available all year round, so they're a nice treat in the spring time!
Recipe follows the photos!
1 Cup butter (softened)
1 ½ Cup white sugar
¾ Cup of brown sugar
2 tsp vanilla
3 ½ cups of flour
1 ½ tsp salt
1 ½ tsp baking soda
1 ½ baking powder
3 packages (the medium sized bag that you get in the candy aisle all year) of Cadbury Mini Eggs
Place mini eggs in a zip lock bag and crush them with the back of a spoon
Pre-heat oven to 350 degrees
Cream butter and sugar until light and flufyy
Add eggs one at a time; mixing with each time you add one
Add the dry ingredient (mix them in a separate bowl first) and mix wet and dry together
Add the mini eggs
Roll dough into 1 inch balls or desired size
Bake at 350 for 9-10 minutes until the edges are slightly browned. Let them cool, and use a spatula to transfer them off the cookie sheet.