Chocolate Mini Egg Cookies

Chocolate Mini Egg Cookies

Chocolate Mini Egg Cookies
Chocolate Mini Egg Cookies

Having purchased an almost 2 pound bag of Cadbury candy coated mini eggs I desperately needed a recipe or two in order to use them up.  Otherwise, I would have consumed the bag myself in less than 48 hours!  Cookies are for sharing but a giant bag of mini eggs is meant for snacking!

I came across this simple recipe (2017 Cuisine at Home magazine) and subbed in the candied eggs for peanut butter cups.  No candied eggs or peanut butter cups in your pantry?   Chopped up Kit Kat bars or M&M’s, or any chocolate/candy bar combination you love will work.

This cookie is brownie like and the batter is very soft and must be chilled for about 20 minutes prior to baking.  Don’t let the chilling time put you off as these are what chocolate dreams are made of, soft, full of chocolate flavour and hits of Cadbury mini eggs.

Chocolate and Mini Eggs
Chocolate & Mini Eggs – Cookie Time!

Chocolate Mini Egg Cookies

Preheat oven to 350F.  Parchment line 2 cookie sheets.  Makes approx. 2 dozen 3-inch cookies.

Ingredients:

1/2 cup butter

8 ounces semi-sweet chocolate

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 eggs

1/2 cup packed brown sugar

1/4 cup sugar

1 tsp vanilla extract

1 1/2 cups mini eggs (or chopped chocolate bars)

Method:

Melt butter and chocolate together and stir until smooth.  Cool slightly.

In small bowl whisk together flour, baking powder and salt.

Beat eggs, brown sugar, sugar and vanilla on high speed until mixture is thick and lightens in colour, approximately 3 minutes.

Beat in the chocolate mixture on low speed until combined.  Scrape down bottom and sides of bowl.  Stir in flour mixture until combined and fold in mini eggs.

Chill dough for 20-30 minutes.  Important!!  This will stop cookies from spreading.

Scoop dough with a 1 1/2 tablespoon scoop and place 2 inches apart on prepared sheets to allow for spreading.

Bake approximately 12-14 minutes until edges are set and tops are shiny and cracked.

Cool completely.

 

Rollo and Peanut Butter Chip Cookies

Rollo and Peanut Butter Chip Cookies

Sweet, soft, delectable, delicious and so, so easy..NO, not me, the cookies!!

 

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One bowl, a cup of peanut butter chips and a snack size bag of Rollo’s (mini’s), and the usual cookie ingredients, will make up these tasty treats in less time than it takes to watch your fav half hour sitcom.

After taste testing several last night and again this morning before yoga I determined you definitely need the 1 cup of both the Rollo’s and pb chips to ensure each bite has just the right combo of sweet and more creamy sweet.  Plus my boys are eating them which means they pass the cookie test.  imageEven Scrappy-Doo waited patiently for a sample (without the chocolate in his of course).

 

 

 

 

 

 

IF, and that is a big IF, you have any left, layer some parchment or wax paper between the layers as the cookies are soft.

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Rollo & PB Chip Cookies

Rollo & PB Chip Cookies

You will need an electric hand mixer or stand mixer and the following:

3/4 cup softened salted butter (or unsalted)

1/2 cup dark brown sugar lightly packed

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

1 cup whole wheat flour

1 cup all-purpose flour (bleached or unbleached)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup peanut butter chips

1 cup mini Rollo’s

Preheat oven 350F.  Makes approximately 30 cookies using a medium scoop.  Line 2 cookie sheets with parchement.

Beat butter with the sugars until well blended.  Add in eggs, one at a time, and beat well after each.  Beat in the vanilla. Scrap bowl and beaters.  Add in the flours, baking soda, baking powder and salt and mix on low speed until almost combined. Scrap bowl and beaters again.

Fold in the peanut butter chips and Rollo’s.  Using a medium size scoop or tablespoon, scoop dough onto cookie sheets leaving about 2 inches between balls for spreading.  Flatten just slightly with heel of hand and bake for 8-10 minutes.

Cookies will be quite soft but brown on edges when you remove from oven.

Let cool and enjoy.

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