If you’re looking for a delicious sweet treat for Easter, this Robin Eggs Cookie Dip is a must try! It is really simple to whip together, and is a perfect treat for at home, or to take to a party.
The Robin Eggs candy in this dip is what really sets it apart from other cookie dips. BUT, good news is that Robin Eggs are basically just malted milk balls in egg for and colored for Easter. That being said, you could substitute the two and make this delicious dip for cookies any time of the year!
For this particular Easter dip, I paired it with Annie’s Organic Friends Bunny Grahams Snacks for Easter, but you could use Teddy Grahams, regular graham crackers or even plain shortbread cookies. I personally enjoyed the combination of regular graham and chocolate graham.
How to Make Robin Eggs Cookie Dip
Like I said, making this dip is really super easy to do, and you may already have everything at home that you need to make this super tasty dessert dip.
Ingredients:
- 8 ounces (1 package) cream cheese, softened
- ½ cup (one stick) butter, softened
- ¾ cup powdered sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup Mini Robin Eggs candy
Directions:
With an electric mixer or stand mixer, beat the cream cheese and butter on medium speed for 2-3 minutes, until light and fluffy.
Add powdered sugar, brown sugar and vanilla. Beat on low for an additional 1 minute until well blended.
Crush the robin eggs. I do this in a plastic zipper bag with the end of a meat tenderizer, or a rolling pin.
Add crushed Robin Eggs to the mixture. Stir in my hand, or beat on low, just until blended.
Refrigerate for 30 minutes and serve with Annie’s Bunny Grahams (for the full Easter effect), or just use regular graham crackers, Teddy Grahams, Vanilla Wafers, or plain shortbread cookies.
Robin Eggs Cookie Dip
Ingredients
- 8 ounces (1 package) cream cheese, softened
- ½ cup (one stick) butter, softened
- ¾ cup powdered sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup Mini Robin Eggs candy
Instructions
- With an electric mixer or stand mixer, beat the cream cheese and butter on medium speed for 2-3 minutes, until light and fluffy.
- Add powdered sugar, brown sugar and vanilla. Beat on low for an additional 1 minute until well blended.
- Crush the robin eggs. I do this in a plastic zipper bag with the end of a meat tenderizer, or a rolling pin.
- Add crushed Robin Eggs to the mixture. Stir in my hand, or beat on low, just until blended.
- Refrigerate for 30 minutes and serve with Annie's Bunny Grahams (for the full Easter effect), or just use regular graham crackers, Teddy Grahams or plain shortbread cookies.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 212Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 141mgSodium: 227mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 10g
