HERSHEY'S Easter Egg Sandwich Cookies
Details
- Time
- 40 minutes
- Skill Level
- Beginner
Celebrate Easter with HERSHEY’S Easter Egg Sandwich cookies, made with HERSHEY’S CHIPITS milk chocolate chips.
Ingredients & Directions
- Bake Time
- 8 minutes
- Cool Time
- 2 minutes
- Chill Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cupsoftened butter (250 mL)
-
1 cuplightly packed light brown sugar (250 mL)
-
1egg
-
2 cupsall-purpose flour (500 mL)
-
1/2 tspbaking powder (2 mL)
-
1/4 tspsalt (1 mL)
-
fresh ground nutmeg (optional)
-
Filling/Garnish:
-
2 cupsHERSHEY'S CHIPITS Milk Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (melted) (500 mL)
Key Ingredients
Directions
Equipment Needed
Oven
Baking Sheet
Parchment Paper
Mixing Bowl
Mixer
Cookie Cutter
Wire Rack
Refrigerator
1
Beat butter with sugar until fluffy. Beat in egg.
2
Stir flour with baking powder, nutmeg and salt in separate bowl; blend into butter mixture on medium speed until combined.
3
Divide dough in half; press each portion into a disk and wrap tightly with plastic wrap. Chill for 30 minutes.
4
Preheat oven to 350°F (180°C). Roll out each disk on a lightly floured surface until about 1/4-in (5 mm) thick. Use an egg-shaped cutter to cut out cookies. Re-roll scraps.
5
Bake, on parchment-lined baking sheets, for 8 to 10 minutes or until golden on bottom. Cool on pan for 2 minutes; transfer to a rack to cool completely.
6
Spread a little melted chocolate over the bottom of a cookie; immediately, sandwich with another cookie bottom. Repeat with remaining cookies.
7
Decorate one side of sandwiched cookies with melted chocolate as preferred. Chill until set.
Tips
To melt chocolate chips, heat them in the microwave on MEDIUM (50%) for 1 to 2 minutes; stir until smooth.
Try using both milk and semi-sweet chocolate to decorate cookies for a pretty two-toned effect.
