What to do with All Those Mini Eggs! (Especially when Snacks are (currently) Life!)
Ever wonder what to do with those giant bags of mini eggs, other than stuffing your face with them at 10 o'clock at night?! (Or eating two 1kg bags during quarantine, oops!)
Well friends, our Calgary Home Girl, Erika, found the answer and it's as simple as adding them to one of the world's favourite recipes.
Believe it or not, this recipe is just an ordinary chocolate chip cookie recipe where she substituted Mini Eggs...Genius! Erika forced her family to experiment and they tried this recipe multiple times; the results are in:
The mini eggs need to be cut in half. Yes - each of them needs to be individually cut so you can maximize your biting power once these cookies hit your mouth. Spring time's favourite treat wrapped in and baked in cookie dough becomes irresistibel gooey goodness!
Here's the recipe!
Preheat oven to 375F, yields 2 dozen cookies
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup unsalted Butter, softened
3/4 cup sugar
3/4 brown sugar
2 tsp vanilla
1 1/2 cups mini eggs, cut in half
Combine flour, baking soda and salt; set aside
In large bowl, beat together butter, sugar and vanilla until smooth and creamy
Add the eggs and mix until well beaten
Add mini eggs; gently stir until mixed
Bake on cookie sheet for 10-12 minutes or until edges are golden brown
Try to eat just one!