So, when thinking about recipes for this week I wanted something unusual. I’ve never made a thumbprint cookie so I thought that would be a good idea but I still wanted something different. While perusing the candy aisle in my store it came to me! Make Easter thumbprint cookies using the egg shaped milk chocolate M&M’s. They are festive, look like mini eggs and, once they came out of the oven and tried one, I knew I had a hit!
While they looked pretty with just the M&M in the middle, I thought they needed something else. I added the chocolate drizzle, which can be totally optional by the way, and it took them over the top!
These Easter thumbprint cookies are a fun treat for an Easter dessert table or wrap a few in bags tied with a festive bow for your guests to take home after the celebration.
This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!
- Easter M&M Thumbprint Cookies by Family Around The Table
- Ham & Cheese Omelette Roll by Corn, Beans, Pigs & Kids
- Homemade Chocolate Flowers by Caroline’s Cooking
- Old Fashioned Carrot Cake with Cream Cheese Frosting by Jolene’s Recipe Journal
- Quick and Easy Garlic Knots by A Day in the Life on the Farm
In case you missed them, here’s all the #EasterRecipes to date:
- Deviled Ham Bites by A Kitchen Hoor’s Adventures
- 30 Minute Dinner Rolls by Amy’s Cooking Adventures
- Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
- Easy Citrus Ham by Jolene’s Recipe Journal
- Sausage and Vegetable Strata by A Day in the Life on the Farm
- Strawberry “Carrots” by Family Around The Table
- Easter Malted Milk Dip by Hezzi-D’s Books and Cooks
- Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime
- Italian Easter Bread by Palatable Pastime
- Carrot Cake Pancakes by Sew You Think You Can Cook
- Torta Salata Pasquale by A Day in the Life on the Farm
- Dill Roasted Radishes by A Kitchen Hoor’s Adventures
- Roasted Parmesan Asparagus by Family Around The Table
- Praying Arm Pretzels by Amy’s Cooking Adventures
- Creamy Coconut Mini Tarts by Making the Most of Naptime
- Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
- Tomato Asparagus Quiche by Caroline’s Cooking
- Peeps Whoopie Pies by Palatable Pastime
- Rosemary Garlic Herb Rib Roast by Family Around The Table
- Honey butter Peas and Carrots by Jolene’s Recipe Journal
- Pea and Pasta Salad by A Kitchen Hoor’s Adventures
- Roasted Eggplant Salad by A Day in the Life on the Farm
- Baked Eggs with Tomatoes by A Day in the Life on the Farm
- Spring Herb Brie Bake by A Kitchen Hoor’s Adventures
- Carrot Cake Energy Balls by Sew You Think You Can Cook
- Classic Peanut Butter Confetti Bars by Making the Most of Naptime
- Easter Muddy Buddies by Family Around The Table
- Honey Cinnamon Quick Bread by Amy’s Cooking Adventures
- Mini Easter Cheesecake Bites by Hezzi-D’s Books and Cooks
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 Eggs
- 2 tsp vanilla extract
- 3½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 48 Pastel Egg Shaped M&Ms (I used milk chocolate)
- 1 cup confectioners' sugar
- ½ cup unsweetened cocoa
- 4 - 6 tablespoons water (just to drizzling consistency)
- Preheat oven to 350. Line two rimmed baking sheets with parchment paper and set them aside.
- In a medium mixing bowl combine flour, salt, and baking powder. Set aside.
- In a large mixing bowl, beat together butter and sugar until light and creamy. Mix in the eggs, one at a time, then add vanilla. Beat at medium speed until thoroughly combined. Add flour mixture gradually and combine well without over mixing.
- Cover mixing bowl and refrigerate for 1 hour.
- Remove from refrigerator and, using a tablespoon size of dough, roll into balls and place about 2 inches apart on prepared baking sheet.
- Bake at 350 degrees for about 12-15 minutes until lightly brown. Remove from the oven and immediately, but gently, press an M&M into the center of each cookie. If you press too hard, the cookie will crack and not hold the candy.
- Remove from sheet pan to a cooling rack and allow to cool completely.
- Make chocolate glaze and drizzle over cooled cookies.
- To make the chocolate glaze: In a small bowl combine all ingredients until drizzling consistency. Drizzle over cooled cookies.