Chocolate Egg Drop Cookies | PC.ca

NewChocolate Egg Drop Cookies

A round tin filled with egg drop cookies made with basic cookie dough with crushed candy coated milk chocolate eggs.

PC Candy Coated Milk Chocolate Eggs

New

Chocolate Egg Drop Cookies

Just because PC® Test Kitchen Chef Amanda Barnier can pull off an elegant, detailed dessert, doesn’...

Just because PC® Test Kitchen Chef Amanda Barnier can pull off an elegant, detailed dessert, doesn’t mean she always wants to. “I used to spend hours working late into the night on holiday desserts to impress family – and someone would inevitably ask me if what I’d made was store-bought. I now stick to easy crowd-pleasers – like these candy egg-studded drop cookies – and get way more sleep.”

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 1 hr
  • Serves: 60
  • Dish Type: Canadian, American
  • Season: Fall, Winter
  • Course: Desserts, Cookies
  • Main Ingredient: Chocolate Mini Eggs
  • Amount Per Serving

  • Serving Size

    1 cookie

  • Calories

    120

  • Total Carbohydrate

    15 g

  • Total Fat

    6 g

  • Saturated Fat

    4 g

  • Dietary Fibre

    0 g

  • Protein

    1 g

  • Sodium

    55 g

  • Sugars

    11 g

NewChocolate Egg Drop Cookies

A round tin filled with egg drop cookies made with basic cookie dough with crushed candy coated milk chocolate eggs.

PC Candy Coated Milk Chocolate Eggs

  • Amount Per Serving

  • Serving Size

    1 cookie

  • Calories

    120

  • Total Carbohydrate

    15 g

  • Total Fat

    6 g

  • Saturated Fat

    4 g

  • Dietary Fibre

    0 g

  • Protein

    1 g

  • Sodium

    55 g

  • Sugars

    11 g

How to make

Ingredients

How to make

  • Step 1

    Preheat oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.

  • Step 2

    Stir half of the chopped eggs into dough. Scoop dough using PC® Soft Grip Cookie Dough Scoop (or by 4 tsp/20 mL) and roll into balls. Divide among prepared baking sheets, leaving 3 inches (8 cm) between each. Press remaining chopped eggs into tops of cookies, flattening cookies slightly.

  • Step 3

    Bake, 1 sheet at a time, until light golden and surface of cookies appears dry, 9 to 11 minutes. Let cool on sheet 2 minutes. Transfer cookies directly to rack to cool completely.

  • Try this:

    To easily crush the candy eggs, place them in a resealable plastic bag and gently hit with a rolling pin. You want them to stay in relatively large pieces, so don’t crush them too hard.

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