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4 March, 2014

Eggs In Mud Cookies

Posted in : All, Desserts on by : hdcook



March Arrived on Saturday~with a nice looking weather~well here in California anyway~we have been fortunate enough to have some rain this past weekend and it was quite nice to hear and see it rain. Sunday afternoon I made these little thin~Crisp~Chewy & Colorful Cookies  that I call Eggs In Mud Cookies hahaha~its meant to celebrate the upcoming Easter holiday. I don’t really celebrate Eater but I came across these White Chocolate M&M’s and I just had to make something out of them something fun because they are colorful with these pastels of pinks~greens~blues~&~yellows~its totally recalls the upcoming spring season~well the colors I mean and off  course~ME~I love white chocolate~more so than chocolate. Eggs In Mud Cookies are thin and delicate~with Nutella and hint of espresso~its like if a bunny pooped out these M&M’s in a muddy puddle and these were the results~they are fun looking and delicious~make a batch with your kids or don’t share~they are that good that you might not want to~but in the spirit of the up coming Easter you probably should~dress up in a bunny costume hahaha~and by the way



Eggs In Mud Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 30 Cookies


  • 1 1/4 Cup all purpose flour
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon Kosher salt
  • 1/2 Teaspoon espresso powder
  • 1/2 Cup of Nutella
  • 1/2 Cup (8 tablespoon) soften unsalted butter
  • 1/2 Cup brown sugar
  • 1/2 Cup granulated sugar
  • 1 Egg
  • 1/2 Teaspoon vanilla extract
  • 9 0z Bag White Chocolate M&M's


  1. Preheat oven to 350 degrees. Line 2 baking sheets with silpat or parchment papper. In a Stand mixer fitted with the paddle attachment beat nutella, sugars, until smooth and incorporated. Add eggs and vanilla and mix till combined. In a bowl whisk together flour, baking powder and soda, kosher salt and espresso powder. with the mixer on low slowly add the dry ingredients into the wet just until everything is combined.Using a Small ice cream scooper~scoop an even dough and roll out~and flatten with a palm of your hands~ insert 4 pieces of m&ms on each cookies, lay cookies inches apart from each other because they will spread~Bake for 8-10 minutes. Transfer pan to cooling rack and let cookies cool on the pan for 5 minutes~transfer to a cooling rack and let it cool completely before eating~cookies are thin and delicate~

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