Easter Eggies Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18
To crush the Eggies, put them in a resealable food storage bag and use a rolling pin to hammer them into pieces. Don't get carried away with the hammering though - you want broken pieces, not Eggie dust.
  • 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)
  1. Preheat oven to 350F.
  2. Cream butter on medium speed until fluffy.
  3. Beat in both sugars until well combined (mixture may be crumbly, but that's okay).
  4. Beat in egg and vanilla until well blended.
  5. In a separate bowl, stir together flour, cornstarch, baking powder, baking soda and salt.
  6. Pour dry ingredients and milk into wet ingredients and beat well to mix.
  7. Stir in chocolate chips.
  8. Stir in crushed Eggies (reserve 1 cup for topping).
  9. Use hands to combine all ingredients.
  10. Scoop cookie dough into 2-tablespoon size balls.
  11. 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.
  12. Space cookies 2 inches apart (crushed cookie side up) on a silicone lined baking sheet.
  13. Bake for 15-17 minutes or until bottoms of cookies are slightly browned.
  14. Remove from oven and cool cookies on baking sheet for 10 minutes before removing to a wire rack to cool completely.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/easter-eggies-cookies/