Chocolate Easter Egg Cookies

Can you say DELICIOUS!

Makes about 1 1/2 dozen large cookies.

  • 1 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/3 cup cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
  • sugar for rolling (about 1/3 cup)
  • about 1 cup candy-coated chocolate mini eggs (3/4 of a large bag)

1. Preheat the oven to 375 degrees. In the large bowl of a standing mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla extract. Reduce speed and beat in flour, cocoa, baking powder and salt. Chill in refrigerator at least 1 hour. Shape cookies into 1-inch balls, roll in sugar, and make an indent with your index finger. Nestle about 3 eggs into each cookie and place on ungreased cookie sheet. Space cookies 2 inches apart. Bake for about 10 minutes, until edges crack but centres are still underdone. Cool on wire racks.

Source: Foodess

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