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Eggie Chocolate Chunk Cookies - Two Ways!

Ingredients

• 1/2 cup (100 g) crushed Hershey's Eggies
• 1/2 cup (100 g) crushed Hershey's Eggies with Reese Peanut Butter
• 1 cup (240 g) mini chocolate chips (find a variety in bulk!)
• 1 cup (222 g) salted butter (or substitute Bulk Barn coconut oil for a twist!)
• 1 cup (246 g) brown sugar
• 1/2 cup (115 g) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups (304 g) all-purpose flour (Bulk Barn has organic and gluten-free options!)
• 1/2 cup (50 g) rolled oats
• 1 tsp baking soda
• 1/2 tsp salt

Directions

1. Preheat oven to 350°F (180°C).
2. Crush the Hershey Eggies and Peanut Butter Eggies and set aside.
3. In a stand mixer, cream together butter and sugars until light and fluffy.
4. Scrape the bowl and mix in the egg and vanilla.
5. Add flour, rolled oats, baking soda, and salt. Mix until halfway combined.
6. Fold in the mini chocolate chips and mix just until dough comes together.
7. Divide the dough evenly into two bowls.
8. Fold the crushed Hershey's Eggies into one half, and the crushed Peanut Butter Eggies into the other half.
9. Scoop 1/3 cup portions of dough from each bowl, shaping loosely for extra texture.
10. Bake for 13-15 minutes or until edges are golden.
11. Immediately after baking, use the back of a spoon to gently shape cookies into a perfect circle.
12. Cool for 20 minutes & enjoy warm!

 

 

 

 

 

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