Soft, sugar coated vanilla cookie with an easter egg on top. Choose your favourite from Creme Egg, Caramilk, or even just regular chocolate easter egg for the ultimate easter treat!
Friday March 12, 2021
Brown Sugar Butter Caramilk Egg Creme Egg Eggs Flour Sugar Vanilla Extract
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We've all seen peanut butter blossoms around the Christmas holidays, but today I present to you something better - Easter Egg Blossom Cookies. Specifically Creme eggs or Caramilk eggs for the most decadent Easter treat ever! I'm a caramel girl through and through but my husband is a Creme Egg lover, so for my cookies I did half Caramilk egg and half Creme egg. Unfortunately, once unwrapped the chocolates are virtually indistinguishable so it was luck of the draw as to whether you'd bite into a Caramilk or a Creme Egg cookie. Pro tip - keep them in separate containers if you are using more than one type of chocolate egg!
I'm glad you asked - the ingredients are basically what you would put into a chocolate chip cookie recipe, but instead of chocolate chips we will be using one chocolate Easter egg.
Measuring flour is an underrated and often confusing skill in the baking world. I have written this recipe for how I believe the vast majority of people measure their flour - which is to scoop directly from the bag and scrape the excess off. This cookie dough tends to be on the thicker side because you don't want them to spread too thin - the Easter eggs need a comfy pillow of a cookie to lay on!
These are so fun and simple to make! Let's take a look at the steps involved:
Step 1: in a medium bowl, stir together flour, baking soda, and salt and set aside
Step 2: In a large bowl, beat butter and sugars on high speed until light and fluffy, about 2 minutes.
Step 3: Next, beat in the egg and vanilla extract until the whole mixture is a pale brown and very fluffy - an additional 2-3 minutes.
Step 4: Add the flour mixture to the butter mixture in 3-4 additions and mix it thoroughly after each using a sturdy spoon or spatula - the dough will be quite thick
Step 5: Divide dough into 24 even balls (they will be roughly the size of a golf ball), and then roll in sugar before placing onto a baking sheet lined with parchment paper
Step 6: Bake in a 350 F oven for 8-10 minutes or until cookies are just starting to turn golden brown and no longer shiny on top.
Step 7: Allow cookies to cool on pan about 5 minutes, then carefully transfer to a wire rack.
Step 8: While cookies are still warm, gently push one Easter egg onto the cookie. Allow to cool completely
The cookies stay good in a sealed container for a few days on the counter. You can also freeze the dough, but I wouldn't recommend freezing the baked cookies because the chocolates will likely fall off and they may also get discolored in the freezer. If freezing the dough, you can portion it into dough balls before freezing, but wait until just before baking to roll in the granulated sugar. You will want to make sure this dough is completely thawed before baking otherwise the cookies will be too thick.
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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