Everything But the Easter Basket Cookies
10 Dozen Cookies
1 cup butter
1 cup shortening
2 cups sugar
1 cup brown sugar
2 teaspoons vanilla
4 1/2 cups flour
2 1/2 teaspoons salt
2 teaspoons baking soda
1 cup semisweet chocolate chips
1 cup white chocolate chips
2 cups mini marshmallows, preferably pastel colored
1/4 cup Sprinkles
2 9 oz. packages Cadbury Mini Eggs
- Preheat oven to 350°.
- Cream shortening, sugars, egg, and vanilla in a large mixer bowl until light and fluffy.
- Measure the flour, salt, and baking soda into a fine strainer set over the butter mixture and shake through.
- Blend well, and with the mixer at low speed, add the chocolate chips, white chocolate chips, marshmallows and sprinkles.
- When the ingredients are well-mixed, turn off the mixer and fold in the mini eggs by hand so as not to break them.
- Scoop tablespoonfuls onto parchment or Silpat-lined cookie sheets and bake about 10 minutes or until the edges begin to brown.
- Remove from the oven and let sit on baking sheets for five minutes to allow the marshmallow to set.
- Remove from baking sheets to cooling racks.
- Once cooled, cover loosely and store up to a week or pack into freezer bags and freeze for a month or so.
Amount Per Cookie
Calories 106 Calories from Fat 50
Percent Total Calories From: Fat 47% Protein 4% Carb. 49%
Nutrient Amount per Cookie
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 12 mg
Sodium 84 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 6 g
Protein 1 g
Vitamin A 1% Vitamin C 0% Calcium 0% Iron 1%
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