That’s right..I said Robin Eggs and Cookies in the same sentence. 2 of my favorite things…ever. I mean, come on..it’s ROBIN EGGS! 😀 And we all know that those addicting candy bits only come around at Easter time, which means these cookies are a seasonal favorite around here. Packed with Robin Eggs, chocolate chips and made with a chocolate pudding mix..these are sure to satisfy your sweet tooth. This recipe was found here, at Two Peas and Their Pod. I kid you not, we had to hide these wonders, hoping that we’d forget about them. However..no. I remembered exactly where they were hidden, which meant extra laps at the track so I wouldn’t feel guilty about the earlier indulgence. Was it worth it? Absolutely!
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz.) package chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 1/4 cups Mini Robin Eggs, chopped..(saving some for topping the cookies with after they cook)
* Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
* Using a mixer, beat together butter and sugars until creamy. Add in chocolate pudding mix, eggs, and vanilla extract. Mix until smooth.
* In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips and Mini Robin Eggs.
* Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until cookies are set. The middles will not be completely done. Remove cookies from oven and let cool on baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Note-if you can’t find Robin Eggs, you can use malted milk balls.
Makes about 3 dozen cookies