Hershey’s Eggies Cookies

I had a bag of these Hershey’s Eggs in my cupboard and “needed” to bake them into something. Once again, I’m using my Soft Chocolate Chip Cookie recipe as a base, but I’ve added some festive chocolate mini eggs in place of the usual chocolate chips.

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Ingredients:

  • 1/2 cup butter or margarine, salted
  • 1/4 cup, plus 2 tbsp packed brown sugar
  • 2 tbsp granulated sugar
  • 1/2 package vanilla pudding mix, dry
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup, plus 2 tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1 cup chopped Hershey’s Chocolate Mini Eggs

Directions:

  1. Preheat the oven to 350° F.   Line 2 baking sheets with parchment paper.
  2. Cream together the butter, both sugars and the dry pudding mix.
  3. Add the eggs and vanilla, blend well, be sure to scrape down the sides of the bowl.
  4. Sift the flour and baking soda in a separate bowl , then add it to the butter mixture.
  5. Stir in the mini eggs with a wooden spoon or spatula.
  6. Scoop the cookies onto the prepared baking sheets, using a cookies scoop or a tablespoon. I use this scoop (1 5/8″) and it yields about 2 dozen cookies. (26 cookies with these huge pieces of chocolate mini eggs).
  7. Bake for 10 minutes. Don’t overbake, the cookies will firm up as they cool off. Let cookies sit on the pan for a few minutes before transferring them to a cooling rack.
  8. Store in a airtight containing for up to one week. These freeze really well too!

ImageImageImageImageImage Enjoy!

Crystal

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