A couple years ago I made these cookies to bring with me to say thanks to the staff at Streetworks, the needle exchange program out of Boyle Street Community Services. They were well received but quite sweet. I came across these cookies when I was looking at my recipes, and woke up the next day with a hankering to bake them. I had forgotten how good this recipe was! They were so good that I ended up making a double batch a week later to bring to the Easter potluck at work!
These turned out well as far as flavour and sweetness go. That being said, I did 100% forget to add the baking soda to my initial batch because I did a bad job writing my last recipe. Oops! Sans baking soda the cookies were still good, just a bit dense.
MiniEgg Easter Cookies
- 1 cup (227 g) butter, softened
- ¼ cup (55 g) granulated sugar
- 1/3 cup (85 g) packed brown sugar
- 1 package of instant vanilla pudding (4 serving box)
- 2 eggs
- 1 tsp vanilla extract
- 2 ¼ cup (280 g) all purpose flour
- 1 tsp baking soda
- 1 ½ cups chopped MiniEggs (~2 packages)
- Preheat oven to 350 degrees, and prepare baking sheets (leave ungreased, or use silicone baking mats)
- 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 the flour and baking soda.
- Stir in MiniEggs and white chocolate chips.
- Spoon 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 🙂