Mar

27

By Heather ·  Print This Post

This is one of my favorite Easter treats to make for the kids. OK, it’s really a treat for me, but don’t tell them that. ) Chocolate eggs in a “basket” made of chocolate chip cookie dough — what could be better? You will need a tart baking pan (also known as a tartlette pan). You may also be able to use a regular or mini-muffin pan or muffin-top pan, but I’ve always used my non-stick tart baking pan. I think it makes just the right shape for the basket.

Chocolate Eggs in a Cookie Basket

Ingredients:

Chocolate Chip Cookie dough (I use Bob’s Red Mill Gluten-Free Chocolate Chip Cookie Mix.)
Candy-coated chocolate eggs (I use Cadbury Mini Eggs.)

Directions:

1. Mix up chocolate chip cookie dough, and drop a large mounded tablespoon of dough into each tart impression in the pan.
2. Bake cookies in the tart pan according to the recipe directions.
3. When cooking is done, remove pan of cookies from the oven and press chocolate eggs into the center of each cookie tart. Leave in the pan for 5 minutes.
4. After 5 minutes, gently remove the cookies from the pan by grabbing the edges of the cookies and pulling out with a slight twisting motion. The pan will still be hot, so be careful not to touch it with your fingers!

Additional Notes:

• If the cookies start to come apart while trying to remove, they are probably too soft and warm. Let them cool down for a few more minutes. If the cookies won’t move at all, they are probably too cool. Set them back in the oven for a couple minutes to warm them up. They should now release easily from the pan. (I’ve never had to spray my non-stick pan, but if yours isn’t a non-stick type, you may want to use a non-stick spray before dropping the cookie dough onto the pan.)
• If you can’t get the chocolate eggs, or want to make these for another occasion, try using a different chocolate candy. These are really good with Reese’s Miniature Peanut Butter Cups or Hershey’s Kisses, too!
• One batch makes about 24.