Easter Egg Surprise Cookies

A Mini Reese’s Egg is a small, egg-shaped candy made by The Hershey Company under their Reese’s brand. It is similar to the larger Reese’s Peanut Butter Eggs but smaller in size.  The Mini Reese’s Egg consists of a peanut butter filling surrounded by a chocolate shell. The peanut butter filling is made from a blend of peanut butter and sugar, giving it a rich and creamy texture with a distinct peanut butter flavor. These mini eggs are often sold in bags or packages alongside other seasonal Reese’s products, particularly around Easter time.

One the sugar cookie cups are baked they can then be topped with green buttercream frosting.  I try to use a tip with some texture so that it looks like grass and then put some “eggs” on top.

You can use jelly beans or candy robin’s eggs on top of the cookies but they can be a little hard to eat.  I found these adorable rainbow Easter Egg Candy Sprinkles from Foliay and they looked perfect on top of the cookies and were easy to eat.

Ingredients:

• all purpose flour
• baking soda
• salt
• salted butter (you can use unsalted but I prefer salted)
• granulated sugar
• brown sugar (I use light brown sugar but you can use dark)
• vanilla bean paste (or use a good vanilla extract, not imitation)
• eggs
• mini Cadbury eggs
• mini Reese eggs
• Jelly beans, robin’s eggs, or candy egg sprinkles

To make these cookies preheat the oven to 350 degrees.   Spray a mini muffin tin with cooking spray.

In a large mixing bowl cream together the butter, sugar, brown sugar, and vanilla bean paste until light and fluffy.  Add in the eggs and mix until well combined.

In a medium mixing bowl combine the flour, baking soda, and salt.  Add the dry ingredients into the wet ingredients and mix well until a nice dough forms.

Unwrap the mini Cadbury or Reese eggs.  Take a tablespoon of dough and wrap it around the egg until it is covered completely.  Add another half tablespoon of dough if needed.  Place the dough into one of the mini muffin cups and repeat with the remaining chocolate eggs.

Bake for 9-10 minutes or until starting to 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. If they won’t come out grab a butter knife and go around the edge of the cookie and try again. 

Place the cookies on a wire rack to completely cool. 

To make the frosting place the butter in a large mixing bowl and beat with a mixer on medium speed. Add in the powdered sugar and mix until desired consistency is reached.  Add in the vanilla bean paste and food coloring and mix for 20 more seconds. 

Grab a pastry bag and a piping tip and fill the bag with the frosting.   Pipe frosting on top of cookies.  Top with jelly beans, robin’s eggs, or sprinkles. 

What tip should I use for piping?

If you want the green frosting to look like grass then a Wilton tip #233 is a great grass tip.  Another great tip with a lot of texture is the Basket Weave tip.   You can really use any textured tips but those two are my favorites.