Easter Bunny Roadkill Cookie

Course: Dessert

Cuisine: North American

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: cookies

Calories: 183kcal

Author: Lord Byron's Kitchen

Spark conversation with this controversially named treat! This not-so-perfect chewy cookie with crispy edges is filled with chocolate malted balls. Prepare a batch of these Easter Bunny Roadkill Cookies and watch for reactions when you suggest that the Easter Bunny has been run over by a truck!

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Ingredients

1 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups malted milk eggs, slightly crushed (see details in post)

Instructions

Preheat oven to 350 degrees. Prepare a baking sheet by lining it with a silicone liner or with parchment paper. Set aside.
In your mixer, using the whisk attachment, mix together the butter and the sugar. Once well mixed, add the vanilla and the eggs. Mix well until fluffy. At least two minutes.
Next, change out the whisk attachment for the paddle and add the flour, baking soda, and salt. Mix well.
Remove the bowl from your mixer and add the crushed malted balls. Using a wooden spoon, mix the crushed malt balls into the cookie batter. Do not over mix, just enough to distribute the crushed malted balls through the cookie dough.
Using a small ice-cream scoop, scoop mounds of the dough onto a lined baking sheet. Be sure to give the dough mounds room to spread out. They do need quite a bit of room. I would not place more than 8 cookies onto a half sheet pan.
Bake these at 350 degrees for 10 minutes. Allow the baked cookie to cool for 2-3 minutes on the baking sheet before transferring to a cooling rack to finish cooling.

Nutrition