It’s officially here, and with it comes blossoms, chicks and eggs, all the traditional signs of new growth and a fresh start.
I’m just grateful I don’t have to walk to my Monday morning classes in the dark anymore.
I celebrated the coming of spring by getting a pedicure and making these Easter Egg Cookies. This isn’t the first time I’ve made them–I tried this idea for the first time last year, and it got quite the response on Instagram, but I never actually wrote it up in a blog post.
The idea of this cookie is that you basically take your favourite cookie dough and you wrap it around an easter egg and then you bake it. So when the person eating the cookie breaks it open, they get this ooey, gooey surprise inside. It’s like the literal version of a video game easter egg. It’s about 400 kinds of awesome.
You can really do any combination of cookies and eggs here, so feel free to experiment:
- Chocolate chip cookie dough + Easter Cream Egg
- Peanut Butter cookie dough + peanut butter egg
- Snickerdoodle cookie dough + caramel egg
I mean, come on!
It’s the best of the best.
Easter Egg Cookies:
- Make your favorite cookie dough. I used this chocolate chip cookie recipe. Make sure your dough is soft and pliable, not just just out of the fridge.
- Peel the foil off of your easter eggs. Make sure to buy the small ones!
- Take a scoop of cookie dough and place it in your hand. Tamp it down to make a roundish, flat pancake about half an inch thick.
- Place the peeled egg on top of the cookie dough, and then form the dough around it until its entirely enveloped in cookie dough.
- Place on a cookie sheet and repeat.
- Place in the freezer for a few minutes to harden.
- Bake for 9-10 minutes in a 350 degree oven until golden brown.
- Eat while still warm!