It’s that time of year again! Winter semester is coming to an end, so it’s time to bring in treats for all of the staff at Boyle Street Community Services. Time has been really tight lately with lots of group projects and deadlines, so all I wanted was something quick. I decided to revisit an old recipe that Roopa and I used all the time when we first started baking (so about 6 years ago). I wanted to make it a little bit more creative than regular chocolate chip cookies, so I put an Easter spin on things and used MiniEggs and white chocolate chips!
I got a lot of positive feedback on these cookies, which was great! Everybody loved the Easter/MiniEgg theme, which was excellent, but a lot of people also commented that there were very sweet. I think it would be worth it to cut out some of the sugar in the recipe itself, and reduce the amount of chocolate add ins.
The original recipe is from Allrecipes is called “Award Winning Soft Chocolate Chip Cookies” if you want to try looking it up. If you do, just be aware that the original makes enough cookies to feed a small country.
MiniEgg Easter Cookies
- 2 ¼ cup all purpose flour
- 1 tsp baking soda
- 1 cup butter, softened
- ¼ cup granulated sugar
- ¾ cup packed brown sugar
- 1 package of instant vanilla pudding (4 serving box)
- 2 eggs
- 1 tsp vanilla extract
- 2 cups chopped MiniEggs (2 packages)
- ½ cup white chocolate chips
- Preheat oven to 350 degrees, and prepare baking sheets (leave ungreased, or use silicone baking mats if you have any)
- In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Beat in pudding mix until blended.
- Mix in eggs and vanilla.
- Blend in flour and baking soda.
- Stir in MiniEggs and white chocolate chips.
- Drop cookies onto baking sheets, ~1 inch balls.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cool for a few minutes before removing from sheets.
- Enjoy 🙂