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Easter Cookies are delicious chocolate chip cookies loaded with milk chocolate and cookies and cream Hershey’s Eggies.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

These chewy chocolate chip cookies with mini eggs are made with butter flavoured Crisco.

To make these Easter cookies, I started by dumping some Crisco, brown sugar and granulated sugar into a large mixing bowl.

I used an electric mixer to cream the ingredients together until no large lumps remained.

Then I added an egg, milk and vanilla extract to the bowl.

I continued mixing with the electric mixer until smooth.

I added some all purpose flour, salt and baking soda to the bowl and mixer with the electric mixer until all the ingredients were fully combined.

Then I added some mini chocolate chips and Hershey’s Eggies to the bowl.

I used a mixture of milk chocolate Eggies and Cookies ‘n’ Creme Eggies.

I used a rubber spatula to stir the chocolate chips and mini eggs into the cookie dough.

Then I rolled the cookie dough into balls approximately an inch and a half in diameter and place them on a non stick cookie sheet.

I baked the cookies until they were starting to brown around the edges.

I allowed the cookies to cool on the pan for a few minutes before using a spatula to transfer them to some parchment paper on the counter to finish cooling off.

These pretty spring themed cookies are perfect for your Easter dessert table.

If you are looking for an easy and delicious Easter treat recipe, then you need to try these Easter Cookies.

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