Easter Egg Hunt Cookies (There’s a Surprise Inside!!!)
I fell in love with Easter egg hunts last year all over again. It was the first time my son was able to participate and really understand what was going on. I was mere days away from giving birth to our second son but I was sure to get my large self down to the park across town where the hunt was being held. Four Year Old Foodie (then 3) was so darn cute and excited when he saw the field.
We’re talking thousands of eggs and there was even a special place just for todders. The horn blew and he was off with gusto! Imagine my shock when he had to stop and open EACH EGG before placing it in his basket. Yeah. We left with about 10 eggs. He was too excited to get to the surprise inside!
I can’t blame him really. The best part about an Easter egg is the surprise inside. That was my inspiration for these cookies. Nestled inside these cookies is a mini Cadbury Egg. GASP! I was channeling my inner Picky Palate. The results were pretty exciting!
Originally I went with a chocolate chip cookie dough around the Cadbury Egg. You could certainly do this but I found it to be a little too sweet especially considering I was about to add a field of buttercream.
So the next time around I made the same dough but did not add the chocolate chips. Crisco replaces the butter in this recipe and that makes the dough easy to work with. It wasn’t sticky at all.
They were delicious plain but I couldn’t keep myself from adding the Easter egg hunt field on top!
These are a once-a-year treat for sure! But I hope you try them because who doesn’t like a surprise?!
PS: I made 24 and had dough leftover. You can make more cookies or wait to see what I did with my leftover dough. 🙂
Cadbury Egg Stuffed Cookies
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Crisco, I used butter-flavored
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 24 mini Cadbury Eggs
- Green Buttercream/any frosting you like
- Jelly beans
- Preheat oven to 350
- Cream Crisco, white and brown sugars, and vanilla in the bowl of your mixer. Add eggs one at a time.
- In a separate bowl combine flour, baking soda, and salt. Gradually add flour mixture to wet ingredients. The dough will start to pull away from the bowl of the mixer.
- Using about a tablespoon of dough wrap a mini Cadbury egg so it is completely covered. Place the cookie inside a greased mini muffin tin. You do not want to use much more than a tablespoon of dough or the cookie will spread far over the top of the pan.
- Bake at 350 for about 9 minutes or until golden. ***IMPORTANT*** Let the cookies cool in the pan for about 10-12 minutes until you can “twist” it out. Using your fingertips gently try to twist the cookie to remove it. If the cookie seems too soft like it will break apart wait 2 minutes and try again. If your muffin tin is greased the cookie will lift out whole after about 10-12 minutes. But do not let your cookie cool completely in the tin or it may adhere itself to the pan and then you will have to scrape it out.
- Let cookies cool completely (or just eat one warm!), top with frosting and jelly beans.