Another year is flying by and it is somehow already that time when the grocery stores are filled with delicious tempting easter chocolatey delights. It used to the cream eggs that would lure me in, however one of my friends in vet school let me in on the
Cadbury mini chocolate egg secret (I blame you Hannah!). Last month I somehow convinced myself I should save money by buying a large bag instead of the smaller snack size bags. Which shockingly led to me consuming way too many each night after work. So in my usual logic, I figured I should bake them into cookies to limit my consumption. While I'm grateful that decision led me to a new delightful cookie recipe, it also led to buying another bag of eggs (research and development!), which doesn't help in my laughable quest to eat healthy.
This recipe is a mild adaptation of my new favorite chocolate chip cookie recipe. (I seem to switch up my recipe each year...). The recipe is a winner because it has a higher ratio of chocolate chips to batter, and provides a nice thick chewy cookie. I also added in a dollop of peanut butter - which adds a complexity to the flavor of the cookie without overpowering it. While you can taste its presence, it is mild enough that even the Europeans at work approved (they tend not to like peanut butter). Of course it is the baked mini eggs on top that make this cookie amazing and so popular. I suspect this would be a good cookie base for other candies as well (peanut butter M&Ms sound delicious!), but I doubt I will try that till after the easter season has passed.
