Anyone else get excited when you see the big bags of chocolate eggs on the shelf? Sure, they're available year-round, but you never really go looking for them (possibly because they are so addictive or probably because of all the other holidays throughout the year.)
This year we figured why not use them in some quick and easy drop and bake cookies? We added in some white chocolate as well, but feel free to go all in on the mini eggs or add in any other mix-in of your choosing. These chewy cookies will make a perfect Easter treat!
Prep: 15 minutes
Cook time: 10-12 minutes
Yield: 3 dozen cookies
*Note: Always check the ingredient lists for the mini eggs every time you buy them, as manufacturing process are always changing. This is a good tip for any packaged food items (you never know!) They do not expressly state that mini eggs are gluten free, however the ones we used have no gluten containing ingredients and were not manufactured in a facility exposed to wheat products.
Whether you try our recipes or use your own, be sure to tag us your photos with #gfpatisserie to share with our community.