Mini Egg Cookies

Easter is one of my favorite holidays, I am sure I have shared that in an old post around Easter time before but I do not care. I LOVE EASTER! I think one of the reasons I enjoy Easter so much is the fact that it is the first real holiday as you come out of winter. It is one of the first times, or the actual first time the family gets together after the deep freeze is gone. The Spring is here, the flowers are blooming and you are getting way more of the Vitamin D you need in your life. We know with all the COVID-19 stuff and #socialdistancing going on that Easter may look different for different people, but it is still a time to celebrate with family and friends near and far! This Mini Egg cookie recipe is perfect for celebrating Easter. I buy no-name mini eggs because I am thrifty and no-one REALLY knows the difference lol … they are so delicious and soft/chewy. Perfect for teaching littles how to bake or for saying fuck it when you have no fucks to give anymore and don’t care i the kids eat healthy or not! We do not judge! We are only here to provide delicious recipes for all of you.

Ingredients

• 3 1/2 Cups Flour

• 1 Cup Sugar

• 1 Cup Butter

• 3/4 Cup Brown Sugar

• 1 Cup Mini Eggs

• 1/2 Cup Bakers Chocolate, chopped (if you don’t have or dont’t want to use baker chocolate you can add extra mini eggs or go for regular chocolate chips

• 3 Large Eggs

• 1 Tsp Vanilla Extract

• 1 Tsp Baking Powder

• 1 Tsp Baking Soda

• 1/2 Tsp Salt

Directions

• Preheat oven to 350F degrees. Place the mini eggs in a ziploc bag, secure and then smash with a meat tenderizer.

• In a large bowl cream together butter, granulated and brown sugars, vanilla and eggs using a hand mixer.

• Add in salt, baking soda, baking powder and flour and mix well. Lastly add in the chocoloate chunks and crushed mini eggs.

• Scoop dough in 1-2 tablespoon sizes, roll and lay out on a greased baking sheet. Bake for 12-13 minutes or until bottoms are golden brown. Remove from the oven and allow to cool.