Perfectly chewy two-bite chocolate chip cookies + mini cadbury creme eggs = these blissful little Easter treats!
Oh my goodness, Annalise. Enough, with the chocolate chip cookies already! Right?!
I know, I know… I’ve been on a chocolate chip cookie kick lately. But this is the last one for now. Maybe.
I really just made these because I needed something easter-y in my life, I love cadbury creme eggs, and… I knew this would make my boys so happy!
We are in this state right now of trying to figure out and establish traditions in our family. Our kids are at the age where they are really starting to notice the little things and I want to establish special traditions now that we can carry on throughout their childhoods.
The only real traditions we have established for Easter so far are the usual – Easter basket in the morning, cute outfits for church, and a ham for dinner.
Most of my family traditions growing up don’t fit our now-life, so I am really struggling to figure out what our own traditions should be.
Growing up, my big Norwegian family was my life, and our routines and traditions are what I thrived on. Tradition is a word that I just love. To me, it means life, love, joy, comfort, togetherness, history, memories & most of all… family.
I love getting to blend Andrew & my stories together into this new, beautiful little family of ours. And I just can’t wat to see what and how these traditions shape and comfort my kids as they grow!
Do you have special Easter traditions? I would love to hear them!
Happy Easter week friends!
- 2 cups + 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, melted and slightly cooled
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1-2 packages mini cadbury creme eggs, carefully cut in half
In a small bowl, whisk together the flour, baking soda & salt; Set aside.
In your mixer bowl, cream together the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth.
Beat in the flour mixture until just combined and then stir in the chocolate chips.
Place the dough in the fridge to chill for about 30 minutes while you preheat the oven to 350ºF and line some baking sheets with parchment.
Scoop tablespoons of dough onto parchment-lined cookie sheets, allowing plenty of space in between cookies on the sheets so that they have room to spread.
Bake for 8-12 minutes, depending on your oven and the size of your cookies – until the cookies are barely golden brown around the edges… being careful not to over-bake them.
Immediately after taking each sheet of the cookies out of the oven, press a creme egg half, sunny side up, into the top of the cookie.
Leave the cookies on the sheets for a few minutes, until they have firmed up enough to lift off the pans, and then transfer them to a cooling rack.
Enjoy as many as you want warm and freeze the leftovers!!