Cookie Dough Filled Rice Krispie Eggs

Start by making cookie dough first. Place softened butter into a medium-sized bowl. Stir in sugars until well incorporated. Stir in vanilla, salt and flour. It may seem too dry at first, but it should all mix in. Once flour is no longer visible, mix the dough with your hands. The heat of your hands should help keep things sticking together. Mix in chocolate chips and divide dough into 16 (for larger eggs) or 24 (for smaller eggs) equal pieces and set aside.

To make rice krispie marshmallow mixture, in a large pot over medium low heat, melt butter. Stir in marshmallows to coat in butter and let them melt completely. Remove from heat and stir in rice krispies to coat completely.

To assemble, butter your fingers and the inside of a plastic egg mold very well. Press rice krispie mixture into the bigger part of the mold, being sure to make a small depression in the center. Place a small ball of cookie dough in the center and form more rice krispie mixture around it to create the bottom portion of the egg. You may place the bottom part of the egg mold onto the bottom to press into shape, or you can form the eggs free hand. Once egg is formed, remove from the mold and top with sprinkles.

You may also do this completely free form and not use any molds whatsoever. This recipe should yield approximately 24 small eggs or 16 large.