Mini Egg Cookies with Frosted Vanilla Milk
Let me start by warning you that these cookies are addictive! The first time I made them I ate one cookie fresh out of the oven and before I knew that entire pan was gone. Don't plan on eating just one and don't say I didn't warn you!
This fun twist on your basic chocolate chip cookie is such a great way to celebrate Easter with your little ones. Giving them some fun time in the kitchen, with a recipe that is easy to make and so yummy to enjoy together as a family. Pair it with our frosted vanilla milk (a cross between a glass of milk and a vanilla shake) for the perfect cookie/milk combo and tasty family Easter treat.
Mini Egg Cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups all purpose flour
- 1 - 200g package of Cadbury Mini Eggs
Preheat oven to 325 degrees F (163 C). Line a baking sheet with parchment paper.
Put your mini eggs in a freezer bag and seal shut, then place the bag on a cutting board and use a rolling pin to smash the mini eggs into smaller pieces. I prefer larger chunks of mini eggs in my cookies, but how much you smash is up to you! Set mini eggs aside.
Cream together the butter, white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. In a separate bowl stir together the remaining dry ingredients: baking soda, salt, flour and mini eggs. Once thoroughly combined, add the dry ingredients to the wet ones, mixing until just combined. Your cookie dough should be crumbly, don't stress if it is! once you've mixed it so that your wet and dry ingredients are combined, use your 1" scoop to create little balls of dough as you scoop them onto the baking sheet. Use the back of your scoop to flatten cookie dough slightly.
Bake for 14-16 minutes in the preheated oven, or until just starting to turn golden along the edges.
When it comes to cookies, I always bake them at a lower temperature for a little bit longer (325 for 14-16 minutes, rather than 350 for 10-12 minutes). This low and slow method allows the cookies to develop that slightly crunchy exterior while keeping the interior chewy and moist. Try this low and slow method the next time you make your favorite cookies and let me know how it goes in the comments below!
Frosted Vanilla Milk
This recipe is very similar to last week's Leche con Platano, just without the banana!
- 2 cups milk, or milk substitute
- 1 tbsp sugar
- 2 tsp vanilla
- 3/4 cup ice
- a blender
Add the milk, sugar, vanilla and ice to the blender and blend on high speed until the ice has been crushed and the ingredients have been thoroughly blended.
Pour your frosted vanilla milk into your prepared glasses and enjoy with a warm mini egg cookie for the perfect Easter treat!
Do you have any favorite Easter recipes that are a must have with your family celebrations? Let us know in the comments below. Don't forget to tag us with a picture of your cookies and milk with #ThirstyThursdays and remember to Get Thirsty!