Chocolate Easter Egg Cookies

Me here for a bit! My family will always call my bluff about March, since it has been/is incredibly blustery and snowy, but I’m enamored with the second half of March. It’s the leprechauns, the junk cereal, and the green milk and toilet water. Then it’s Easter Egg hunts, our local “Meltdown” book and music event in town, and all of the wonders of Easter. This is not a terribly busy work week but I have appointments, concerts, birthday celebrations, galore. My little sister gave birth to the 9th grandchild! Maxwell Levi! So I’m going to try to visit with them this week too. For a 4-day week, it’s chock full of cheer.

We made these cookies over the weekend, on a rare day of not being double booked. This was post Easter Egg Hunt #1, and pre Scarlet play date #2. They’re easy and fun enough, but the best part is how good they look after they’re done!

Ingredients:

1 box of chocolate cake mix, any brand
2 eggs
2 tbsp. flour
1/2 C. vegetable oil

Directions:

1 – Preheat the oven to 350 degrees

2 – Combine the cake mix, eggs, flour and vegetable oil

3 – Roll the cookie dough into 2″ balls and place them 2″ apart on a baking sheet

4 – Bake for 8-10 minutes

5 – Remove from the oven and let cool

Frosting Ingredients:

3 C. powdered sugar
1/2 C. butter, melted
1 1/2 tsp. vanilla extract
2-3 tbsp. milk
Disposable piping bag
Grass round frosting tip
Green food coloring
1 large package of Cadbury Mini Eggs (M&M’s peanut butter eggs work great too)

Directions:

1 – Combine the powdered sugar, melted butter and vanilla extract

2 – Add the milk as needed

3 – Add a few drops of green food coloring

Cookie Directions:

1 – Attach the frosting tip to the disposable piping bag and fill with frosting

2 – Once the cookies have cooled, gently squeeze the frosting out of the piping bag, gently pulling up to make ‘grass’ on top of each cookie

3 – Place 2-3 eggs on top of each cookie

4 – Repeat