Mini Egg Cookies

Mini Egg Cookies. Yes please! In keeping with the current theme that seems to be my life right now, this post is a little late! However, I’m sure there are a handful of you that still have a stupid amount of mini eggs in you house just taunting you to eat them. Which is why I am posting this delicious recipe for left over mini egg cookies.

Can I just say that those things are the worst! Like seriously how can something so small be so good and so bad all at once? I hate to waste food and so the thought of throwing them out made me sad (also because who the heck throws out chocolate?) but I also really needed them gone. This one was a no brainer. I simply substituted the M&M’s from my Milk Chocolate M&M Cookies recipe with chopped up mini eggs and off we went. These cookies were so delicious! They were warm and chewy and the house smelled so good when we were making them. I might just have to find some 75% off Easter chocolate and make another batch.

Now I know what your thinking. In reality I still ended up eating those mini eggs, but I shared the cookies with family and friends so I probably really only ate half. And besides, you feel way better eating them this way and telling yourself it’s just a cookie than eating a handful every time you walk by the bowl. We can all use a little guilt free chocolate once in a while.

I should probably say that I tried to put the first batch of eggs into the baby bullet hoping it would come out in beautifully chopped up pieces like the pro’s. That’s not at all what happened. It turned to dust. So just get out the butcher knife and chop them up. It was actually a lot easier than I thought! Also, just as I said in the original recipe Do not skip the refrigerator step and don’t leave them in longer! You will be sad.

Left Over Mini Egg Cookies

Time: 1 hour including prep
Difficulty: Easy
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Ingredients

1 cup of softened butter

1/2 cup brown sugar

1 cup of white sugar

2 eggs

1 tbsp vanilla

2 cups of all purpose flour

1 tsp of baking soda

1/2 tsp salt

2 cups of chopped mini eggs

Directions

Preheat oven to 375 degrees
In a medium sized bowl, beat butter and sugar together until smooth. Then beat in eggs and vanilla.
In a separate bowl gently mix flour, baking soda, and salt.
Stir into butter mixture
Mix in the mini eggs
REFRIGERATE FOR 30 MIN (don’t skip it)
Drop tablespoon sized amounts of cookie dough onto baking sheets lined with parchment paper. I kinda roll them with my hand and then flatten them. You don’t want them to be to thick.
Bake in oven for 10-11 minutes. You will want them to be slightly under baked and golden brown around the edges. If you start to smell them, they are probably ready to come out!
Let sit for 5 minutes then transfer to cool.

If you love these mini egg cookies, you will LOVE these Easter Edition Chocolate Covered Oreo’s!

Enjoy!

Laila

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