Easter Caramel Mini Egg Cookies

These cookies are dangerous. I repeat these cookies are dangerous! You will find yourself eating these cookies non-stop, so do yourself a favor and make this immediately! Get the kids involved with pouring, stirring, & topping the cookies.

Tools:

• Mixing bowl 
• Wooden spoon
• Spatula
• Stand or hand mixer
• 2 Tbsp Ice cream scoop
• Parchment lined baking sheet

Ingredients:

• 1 cup of room temperature butter
• 3/4 cup of brown sugar 
• 1/4 cup of sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 cups of AP flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder 
• 1 cup of milk chocolate chips (I used half mini and half regular)
• 1/2 cup of caramel candies cubed and divided in half for filling and topping (I used about 12) 
• 1/2 cup of chocolate mini eggs

Directions:

1. Preheat oven to 350º
2. Sift in a bowl: flour, baking soda, baking powder & salt. Set aside
3. Cream butter & sugar
4. Add eggs & vanilla to butter and sugar
5. Add dry ingredients (Flour mixture) to the wet ingredients
6. stir in chocolate chips & caramels
7. Portion the dough using an ice cream scoop & place onto a baking sheet. Top each cookie with mini egg candies (2-3) and caramels (2-3). Refrigerate cookies for at least 30 min before baking. At this stage you could freeze cookies for up to 3 months in a freezer bag.
8. Bake for 17 min and let cookies set for 10 min before enjoying.