Recipe Swap: Easter Egg Surprise Cookies

Helloooooo friends!! Sorry about the absence the last couple of weeks, I've been a little preoccupied with a new special someone in my life. No worries though, I've been cooking up a storm (it's so nice to have a man to cook for!) and those posts will be coming soon. But what better way to break a silent streak than with another post from my cooking board recipe swap, hosted by Sarah of A Taste of Home Cooking?? The theme for this round was desserts, and I received a recipe from Hezzi D's Books and Cooks that includes my very favorite candy ever - Cadbury Mini Eggs!!! So, you can imagine how stoked I was, yet reluctant to share!

 

 

I'm not personally a fan of Cadbury creme eggs, miniature or otherwise, so I opted to just use the Cadbury caramel mini eggs for the filling, and then top with the mini chocolate eggs. Deeelish!! And how cute are the little eggs on top?!?! I wish I could reach into the screen and grab a couple right now...mmmm!

Easter is just around the corner, and these will make the perfect bite-sized treats for your little bunnies.

Easter Egg Surprise Cookies

As seen on Hezzi D's Cooks and Books, via In Katrina's Kitchen

Ingredients

• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup of butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp vanilla
• 1 egg
• 1 egg white
• 24 mini Cadbury caramel eggs
• 72 Cadbury mini chocolate eggs

For the buttercream frosting

• 2 sticks of butter
• 3-4 cups powdered sugar
• 1 tsp vanilla
• green food coloring

Preparation 

1. Preheat the oven to 350 degrees. Spray a mini muffin tin with cooking spray and set aside.
2. In a large bowl mix together the butter, sugar, brown sugar, and vanilla. Mix well. Add in the egg and egg white stirring until well combined.
3. In a medium mixing bowl combine the flour, baking soda, and salt. Stir the dry ingredients into the wet ingredients.
4. Grab a Cadbury caramel egg and wrap a tablespoon of dough around it so it is covered completely and place in the muffin tin. Repeat with the remaining eggs. Bake for 9-10 minutes or until golden brown. Remove the pan from the oven and allow to cool for at least 10 minutes in the pan. Gently use your fingertips and twist the cookies out of the pan. Place the cookies on a wire rack to completely cool.
5. Meanwhile, place the butter in the bowl of a mixer and beat on medium speed. Slowly add in the powdered sugar a half a cup at a time or until desired consistency is reached. Add in the vanilla and food coloring and mix for an additional minute.
6. Pipe the icing onto cooled cookies. Place 3 Cadbury mini chocolate eggs on top of each cookie and enjoy!!