Description
Spring Cookies and Cream Cookies with Hershey’s eggs & festive sprinkles.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ½ cup white granulated sugar
- 1 egg, room temperature
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup chopped Hershey’s cookies and creme chocolate eggs (about 21 eggs)
- ½ cup festive, spring sprinkles
Instructions
- In a mixing bowl or stand mixer fitted with a paddle attachment, cream ½ cup unsalted butter, ½ cup light brown sugar, and ½ cup white granulated sugar until light in color.
- Beat in 1 egg and 1 ½ teaspoons vanilla extract until fully combined.
- In a separate bowl, whisk together your dry mixture: 1 ½ cups all-purpose flour, ¾ teaspoon baking soda, and ½ teaspoon kosher salt.
- Gradually add the dry ingredients to the wet mixture, mixing until no flour streaks remain.
- Chop your Hershey’s cookies and creme chocolate eggs into chunky pieces.
- Fold in the chocolate eggs and ½ cup spring sprinkles.
- Line a baking sheet with parchment paper. Using a 1½ tablespoon cookie scoop, portion out the cookie dough and place the dough balls on the sheet.
- Refrigerate for 30 minutes.
- Preheat your oven to 350 degrees fahrenheit.
- Once chilled, bake the cookies for 9-10 minutes, or until the edges are just turning golden. Let sit on the cookie sheet to cool!
Notes
Use traditional Hershey’s cookies and cream bars if you can’t find the eggs!
Use any sprinkles of your choosing to change the look and feel.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Sweet Treat
- Method: Oven
- Cuisine: American