I was in the kitchen last night and Bob came down the stairs and asked what I was making, to which I replied, “I don’t know”, he laughed, this happens sometimes around here, I have a thought but it’s not fully formed so I go down to the kitchen and work it out. Last night it worked out into these cuties.
1 (17.5 oz) bag Betty Crocker Sugar Cookie mix plus ingredients to make cookies (which are 1 stick softened butter and 1 egg)
chocolate filling – Nutella, Hershey Spreads, frosting, whatever you like (I used the Hershey Spreads)
egg shaped Easter candies (I used M&M’s and Cadbury White Mini Eggs)
1 Preheat oven to 325. Spray wells of mini muffin pan with nonstick cooking spray, I like to use the kind for baking with flour in it.
2 Prepare cookie dough according to package directions. Using a mini scoop, scoop 1 ball of dough into each well of mini muffin pan. (This recipe yielded about 42 cookies.) Bake for about 10 minutes until edges start to brown.
3 Remove from oven and immediately press down centers of cookie balls with Tart Shaper. Let sit in pan for 15 minutes before removing.
4 When cookies are completely cooled, fill with desired filling using mini scoop then top with egg shaped candies, pressing them into the chocolate so they don’t fall out!