Mini Egg Cookies
These delightful Mini Egg Cookies are soft and chewy, combining the sweetness of chocolate with colorful mini egg candies for a taste of spring.
Ingredients
Cookie Base Ingredients
- 1 cup butter, softened Ensure the butter is soft, not melted.
- 1 cup brown sugar Provides a caramel-like sweetness.
- 1/2 cup granulated sugar Balances the depth of the brown sugar.
- 2 large eggs Bring to room temperature for better incorporation.
- 2 teaspoons vanilla extract Enhances the flavors.
Dry Ingredients
- 3 cups all-purpose flour Spoon and level for accurate measurements.
- 1 teaspoon baking soda Acts as a leavening agent.
- 1/2 teaspoon salt Enhances flavors.
Add-ins
- 1 cup chocolate chips Use dark, milk, or white chocolate chips as per preference.
- 1 cup mini egg candies, crushed The star ingredient!
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to your creamed mixture until well incorporated.
- Fold in the chocolate chips and crushed mini egg candies gently.
Baking
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool for a few minutes on the baking sheet before transferring them to racks to cool completely.
Notes
Cookies can be frozen. Store leftovers in an airtight container.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 10g
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