Love Mini Eggs? They’re one of my favorite Easter treats! Have you tried Hershey’s Eggies? They’re basically the same thing but made by a different brand. Eggies are my first choice because they don’t have a nut warning on them (nut allergies in the family). I *may* have eaten a little bag of Eggies before lunch yesterday. Don’t judge me…I was hungry and I followed it up with a salad. Ha! With crushed chocolate eggs plus chocolate chips, these Easter Eggies Cookies are truly irresistible!
The Eggies can be hard to chop up for the recipe. My trick? Put the Eggies in a resealable food storage bag, then use a rolling pin like a hammer to break them into pieces. Hammering the Eggies is good for easing a little Monday morning frustration but don’t get carried away and pound these into Eggies dust. You want broken pieces – not Eggie sand.
Easter Eggies Cookies:
This recipe makes 18 cookies. When you first remove these cookies from the oven, they may still look a little uncooked in the middle but just leave them on the cookie sheets to cool for 10 minutes and they’ll be perfectly cooked (soft, chewy cookies) by the time you’re ready to eat them. If you cook these for too long, you’ll get crunchy cookies and nobody wants that!
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- ½ tablespoon vanilla
- 1.5 cups all-purpose flour
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ tablespoon milk
- ½ cup semi-sweet chocolate chips
- 400g bag Hershey's Eggies or Cadbury Mini Eggs, crushed (reserve 1 cup of crushed Eggies for topping)
- Preheat oven to 350F.
- Cream butter on medium speed until fluffy.
- Beat in both sugars until well combined (mixture may be crumbly, but that's okay).
- Beat in egg and vanilla until well blended.
- In a separate bowl, stir together flour, cornstarch, baking powder, baking soda and salt.
- Pour dry ingredients and milk into wet ingredients and beat well to mix.
- Stir in chocolate chips.
- Stir in crushed Eggies (reserve 1 cup for topping).
- Use hands to combine all ingredients.
- Scoop cookie dough into 2-tablespoon size balls.
- Put remaining crushed Eggies on a plate, then push the top of each cookie ball into the crushed Eggies so that each unbaked cookie is topped with crushed Eggie pieces. Form these unbaked cookies back into ball shapes.
- Space cookies 2 inches apart (crushed cookie side up) on a silicone lined baking sheet.
- Bake for 15-17 minutes or until bottoms of cookies are slightly browned.
- Remove from oven and cool cookies on baking sheet for 10 minutes before removing to a wire rack to cool completely.
Love Eggies or Mini Eggs? Me too! Here are some other recipes for you to try…
Mini Eggs Cheesecake – the best Easter candy mixed with cheesecake = dessert perfection!
Easter Bunny Bait – topped with Eggies, of course!
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