Crispy Mini Egg Cream Cheese Cookies
Easy Crispy Mini Egg Cream Cheese Cookies recipe. The perfect festive nut free dessert idea. A great way to use up stale cereal!
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/3 cups Rice Krispies
- 1/2 cup salted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup Mini Eggs, halved and divided
Instructions
- Preheat the oven to 350˚F. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, mix together the flour, baking powder, salt and Rice Krispies. Set aside.
- In the bowl of a stand mixer, cream together the butter, cream cheese and sugar until light and fluffy.
- Slowly mix in the Rice Krispies mixture. Fold in 1/2 cup Mini Eggs.
- Using a medium cookie scoop, scoop the cookie dough onto the prepared baking sheet. Press the cookies down with the bottom of a glass to flatten slightly. Press the remaining Mini Eggs on top.
- Bake in the preheated oven for 8-10 minutes. Allow to cool completely on the baking sheet.