There’s just something about the creamy milk chocolate and crunchy candy shell of mini eggs melted into the cookie that speaks to the child in all of us. The sprinkles add a splash of colour and crunch to the exterior.
TIP: These cookies are best enjoyed on the day of baking but can be stored in an airtight container at room temperature for up to five days. You can scoop the dough onto prepared baking sheets, cover it, and store it in the refrigerator, for up to three days. Add one to two minutes to the baking time for chilled cookies and bake them straight from the refrigerator one sheet at a time on demand. Scooped cookie dough can be stored in an airtight container in the freezer for up to 1 month. Place the frozen cookies, uncovered, on a prepared baking sheet with ample space between them. Let them come to room temperature for 30 minutes before baking.