These cookies start out with a perfect, chewy base, and are packed full of milk chocolate Easter egg candies. They’re a perfect festive spring Easter dessert!
It’s hard to believe that Easter is just around the corner. This year has been flying by at lightning speed, thanks in part to Baby P’s impending arrival, and I swear we were just celebrating Christmas, like, yesterday.
When I lived in Boston, we had a few snow covered Easters, but here in California it’s already creeping into the 70’s by March, so it feels springy and definitely bunny season. All the orchards are blooming, I’ve broken out the flip flops, and I don’t feel too bad buying Easter candy in February! Yes, I might have done that. Whoops.
Do you have a favorite Easter candy? I can never decide between the milk chocolate eggs and the malted milk eggs. So I always have to get both. And some marshmallow chicks, of course. And jelly beans. Clearly, candy is my favorite part of the season!
Since I’ve got lots of seasonal candy around, it’s time to start thinking about Easter baking!
Though I love to branch out and make cakes and pastries sometimes, the family favorite seems to be cookies. Whenever I make any kind of delicious, chewy cookies, they are gone within minutes. So for the last few holidays I’ve been making different spins on a classic. Since I had so much Easter candy around, I thought using chopped up chocolate Easter eggs as chocolate chips would be a fun and festive twist.
Although it’s not quite Easter yet, we had a house full of guests this weekend and these cookies disappeared pretty quickly. Using milk chocolate instead of the semi-sweet chips gave these cookies some extra decadence and silkiness. I’ll definitely be making another batch of these for the holidays! These would also be a great way to use up anything you have leftover after the bunny comes visiting.
I love Bob’s Red Mill products, and though I’ve used a lot of their alternative products like coconut flour and almond flour, I had never tried their regular all-purpose flour until now! I used the Bob’s Red Mill Organic Unbleached All Purpose White Flour in these cookies this time and they turned out great!
I love to use really good quality ingredients whenever I can, and the Bob’s Red Mill flour was super silky and lovely. It’s freshly milled from Organic hard red wheat and is not enriched with any additives. It’s the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods.
- ¾ cup butter, room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tbsp vanilla
- 2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- ¾ tsp salt
- 1½ cups roughly chopped milk chocolate Easter eggs
- Preheat oven to 350 degrees.
- Using a stand or hand mixer on medium speed, beat together butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and continue beating until combined.
- Turn the mixer to low and slowly add flour, cornstarch, baking soda and salt until combined. (You can mix the dry ingredients in a bowl first, but I just add them directly to the mixing bowl to save dishes.)
- Add the chopped Easter eggs and mix until just combined.
- Scoop heaping tablespoons onto a nonstick or parchment-lined baking sheet, about an inch and a half apart.
- Bake 9-10 minutes until bottom edges are JUST barely golden.
- Remove from oven and let cool on the pan a few minutes before transferring to a wire rack.
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.