1. CARROT CAKE COOKIES
3/4 c. (1 1/2 sticks) butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. kosher salt
1 c. packed shredded carrots (from 2 medium carrots)
3/4 c. unsweetened shredded coconut
1/2 c. raisins
2 c. old-fashioned oats
CREAM CHEESE GLAZE
1 c. powdered sugar
1 oz. cream cheese, at room temperature
4 tsp. milk
1/4 tsp. pure vanilla extract
Preheat oven to 350º and line a baking sheet with parchment. In a bowl of an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined.
Stir in carrots, coconut, raisins, and oats and mix until just combined.
Scoop 1” rounds of dough onto baking sheet. Bake until golden, 15 to 18 minutes. Let cool.
Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.
2. NO BAKE BUTTERSCOTCH AND PEANUT BUTTER BIRD’S NEST COOKIES
3/4 cup butterscotch chips
1/2 cup smooth peanut butter
2 cups chow mein noodles
1/4 cup chocolate eggs
Melt the butterscotch chips with the peanut butter in a wide saucepan over low heat. Stir continuously until melted.
Pour the mixture into a large bowl of the chow mein noodles and stir to combine.
Fill up each compartment of your muffin tray with a spoonful of this mixture.
Let cool for 10 minutes and remove from the tray. Be careful when you are removing the nests, as to not break them.
Add in some chocolate Easter eggs
3. JELLY BEAN COOKIE BARK
1 cup (2 sticks) Butter
3/4 cup Granulated Sugar
3/4 cup Brown Sugar
2 Large Eggs
1 tsp. Vanilla
1 tsp. Salt
1/2 tsp. Baking Soda
2 1/2 cups Flour
2 cups Jelly Beans
Cream the butter and sugars in a mixer.
Add in the salt, vanilla and eggs and mix until combined.
Add the baking soda and the flour.
Fold in the jelly beans with a spoon instead of the mixer.
Pour out the dough onto a prepared cookie sheet lined with parchment paper.
Press the cookie dough down to fill the entire cookie sheet.
Bake in a 350 degree oven for 14-15 minutes or until golden brown around the edges.
When the cookie has completely cooled cut it into randomly shaped bite-sized pieces.
4. EASTER CHEESECAKE COOKIES
2 cups flour
1 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
4 oz reduced-fat cream cheese, softened
3/4 cup sugar
1/4 cup light brown sugar
1 large egg
1 1/2 tsp vanilla extract
3/4 cup Easter M&M’s
3/4 cup chocolate chips
1/2 cup Easter M&M’s
Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate. Cover dough and chill in the refrigerator for at least 3 hours, or overnight.
Preheat oven to 350°F (if dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Use a cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Press mounds to flatten slightly and top with remaining M&M’s, pressing to adhere.
Bake, rotating pans halfway through, for 11 to 13 minutes, until tops and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature.