Makes 3 dozen cookies Cook Time: 10-12 minutes
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1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup 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 (coloured malted milk Easter candy or m&m’s), chopped
METHOD
1 Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2 Using a mixer, beat together butter and sugars until creamy. Add in chocolate pudding mix, eggs, and vanilla extract. Mix until smooth.
3 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.
4 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.
COOK’S NOTES: if you can’t find Robin Eggs, you can use malted milk balls.
The Carousel thanks twopeasandtheirpod for this recipe.
