Monster Easter Cookies
These Easter Chocolate Chip Cookies are a delightful twist on the classic treat. Each soft and chewy cookie is loaded with chunks of Reese’s Peanut Butter Eggs, Twix Eggs, Snicker’s Eggs, Snicker’s Peanut Butter Eggs, Milky Way Bunnies, Cadbury Eggs, and Chocolate Cadbury Eggs. The combination of sweet, salty, and creamy flavors creates a mouthwatering experience, making these cookies perfect for celebrating the spring season.
— Constant Cookbook
Ingredients
- 2 sticks/1 cup softened unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3 cups all-purpose Gold Medal Flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 Reese’s Peanut Butter Eggs
- 2 Twix Eggs
- 2 Snicker’s Eggs
- 2 Snicker’s Peanut Butter Eggs
- 2 Milky Way Bunnies
- 3 Cadbury Eggs
- 3 Chocolate Cadbury Eggs
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
- Cream butter and sugars in stand mixer, until light and fluffy, about 2 minutes. Add egg and vanilla beating to combine. Slowly add dry ingredients and chopped Easter Chocolates. Beat gently until just combined.
- With a cookie scoop, scoop dough onto prepared baking sheet placing about 1 inch apart. Press each cookie down about 1/2 inch before baking. Bake for 10-13 minutes until golden brown. With a plastic knife, re-form cookies into a nice round shape, cleaning up any melted chocolates that may have oozed out the sides. Let cookies cool for 10 minutes on baking sheet before transferring to cooling rack.
Yield
3 dozen cookies
Nutrition
- Calories: 175 kcal
- Carbohydrate Content: 31 g
- Protein Content: 3 g
- Fat Content: 5 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 11 mg
- Sodium Content: 129 mg
- Fiber Content: 1 g
- Sugar Content: 20 g
- Serving Size: 1 serving
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