Can you believe it’s almost Easter? It is soooo early this year! It’s almost hard to wrap my mind around making Easter treats already!
Luckily, these cookies are so fun and vibrant, they make me feel the coming of spring, even though there’s another snowstorm on the way today!
Gotta love the northern states! Easter dresses will definitely be dressed up with cardigans this year!
So let’s chat about the cookies, shall we?
The base is my very favorite chocolate chip cookie recipe. Only some of the chocolate chips are swapped out for crushed up springtime whoppers. Then they’re dipped in chocolate and sprinkled with more crushed whoppers! They’re so colorful & fun, almost like a kaleidoscope!
So how to crush whoppers? You can zing them in a food processor, but do it in short bursts of you’ll get whopper powder instead of crumbles. Or you can stuff them in a baggie, grab the meat tenderizer and work out all your latent anger because you’re upgrading a computer system at work and you know nothing about computer programing and you’re your own tech support and and aahhhhhhhhh!!!!!!!! But that’s just me.
Even if you don’t have anger issues, you should totally make these cookies – they’ll pretty up any Easter table!
Want more inspiration? Check out these lovely Easter recipes!
Monday Easter Week Recipes
- Broccoli and Blue Cheese Gratin by A Day in the Life on the Farm
- Bunny Cinnamon Rolls by Family Around the Table
- Bunny Mary by Culinary Adventures with Camilla
- Carrot Roll Cake by Cookaholic Wife
- Chocolate Dipped Robin's Egg Cookies by Amy’s Cooking Adventures
- Crunchy Easter Bird Nest Granola Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Deviled eggs with creme Fraiche and herbs by Simple and Savory
- Easter M&M Blondies by Hezzi-D's Books and Cooks
- Easter Mini Chocolate Rum Cupcakes by Daily Dish Recipes
- Egg Benedict Quiche by A Kitchen Hoor's Adventures
- Orange Ricotta Pancakes by Jolene's Recipe Journal
- Puff Pastry Eggs with Ham and Cheese by All that's Jas
- Sausage and Spinach Pie by Karen's Kitchen Stories
- Tsoureki - Greek Easter Bread by Caroline's Cooking
- Whipped Ricotta Salad by Sew You Think You Can Cook
Chocolate Dipped Robin’s Egg Cookies
Inspired from Big Bear’s Wife
1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup white sugar
1 (3.4 oz) package vanilla instant pudding
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
2 ¼ cups all purpose flour
1 cup Robin’s Egg Whoppers, divided
1 cup mini semi sweet chocolate chips
½ cup dark chocolate chips
4-6 oz dark chocolate, melted
Preheat the oven to 350 degrees F and line baking sheets with parchment.
Take ¾ cup of the whopper eggs and finely crush them, set aside. Coarsely crush the remaining ¼ cup whoppers, set aside.
Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy. Add the pudding mix and mix until combined.
Add the eggs, one at a time, and mix each one thoroughly; stir in the vanilla.
Turn the mixer to low and slowly add the baking soda, salt, and flour.
Use a large spoon to stir in the finely crushed whopper eggs, mini chocolate chips, and dark chocolate chips.
Use a 2 tablespoon scoop to drop the cookies onto the prepared sheets.
Bake the cookies for 10-12 minutes or until lightly browned. Move to wire racks and cool completely.
Dip the cookies in the melted chocolate and sprinkle with coarsely crushed whopper eggs. Once the chocolate is hardened, store in an airtight container.
Makes about 36 cookies