Mini Egg Cookies (Printable Version)
Buttery, chewy cookies studded with colorful chocolate mini eggs ready in 27 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
→ Add-Ins
10 - 1 1/2 cups mini chocolate eggs, coarsely chopped
11 - 1/2 cup semisweet chocolate chips
# How-To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
03 - In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Gently fold in chopped mini eggs and chocolate chips.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Press a few extra mini egg pieces on top of each dough ball for a festive look.
09 - Bake for 10-12 minutes, or until the edges are golden and centers look just set.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Hints:
01 -
- That perfect crackly outside with a soft buttery center makes these impossible to stop eating
- The colorful candy pieces make every bite feel like discovering a little surprise
02 -
- Underbaking by just one minute makes all the difference between chewy and crispy
- Room temperature ingredients prevent the dough from splitting and ensures even baking
03 -
- Chop the mini eggs into different sizes so you get both tiny chocolate pockets and bigger chunks
- Rotate the baking sheets halfway through baking for evenly browned cookies