There is a weakness in this house for Mini Eggs. I remember a time, not many years ago, when mini eggs were actually only available during the Easter season and then POOF! they were gone and we were left to wait another 10 months before they would ever resurface again. Somehow a large back of mini eggs fell into my shopping cart last week which worked out conveniently since I had bookmarked this recipe for mini egg cookies not long ago. Obviously it’s just a normal cookie recipe that has chocolate chips swapped out for mini eggs, but why have I never thought of that before?
- 1 cup Butter Or Margarine, Softened
- 1 cup Packed Brown Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla
- 2-¼ cups Flour
- 1 teaspoon Baking Soda
- 1 package (4-serving Size Package) Vanilla Pudding
- 2 cups Crushed Mini Eggs (not Finely Chopped)
Preheat oven to 375ºF. Cream butter and sugar. Beat in eggs, one at a time. Mix in vanilla, then add flour, baking soda and pudding powder. Mix. Stir in crushed mini eggs. Drop by heaping teaspoonfuls onto an ungreased cookie sheet. Bake 10–12 minutes.
It hardly seems like I need to comment on this recipe because hello? Mini eggs in a cookie? Where could this go wrong?
Will I make these magical cookies again? Yes, and I’m sure to swap chocolate chips for mini eggs in other future recipes too!