Tuesday, April 19, 2011

Chocolate Pudding Cookies with Mini Robin Eggs

I love Easter and all the candy that comes along with this fun holiday. When I was younger, it used to be about picking out the frilliest dress and matching bonnet. Now I can pass that tradition on to my children (albeit with more contemporary/trendier styles). If you are looking for a special Easter treat, try these Chocolate Pudding Cookies with Mini Robin Eggs. And if your kids receive too much Easter candy, make these cookies with the leftover candy. Everyone will love them.

Chocolate Pudding Cookies with Mini Robin Eggs
Makes about 3 dozen cookies

1 cup unsalted butter, at room temperature
¾ cup brown sugar
¼ cup granulated sugar
1 (3.4 oz.) package chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup milk chocolate chips
1 ¼ cups Mini Robin Eggs (colored malted milk Easter candy), chopped

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

Using a mixer beat together butter and sugars until creamy. Add in chocolate pudding mix, eggs, and vanilla extract. Mix until smooth.

In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips and Mini Robin Eggs.

Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until cookies are set. The middles will not be completely done. Remove cookies from oven and let cool on baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Note: If you can’t find Robin Eggs, you can use malted milk balls.

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