Mini Egg Easter Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
½ cup unsalted butter, softened to room temperature
02 -
½ cup light brown sugar, packed
03 -
½ cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1 + ½ cups all-purpose flour
07 -
½ teaspoon baking soda
08 -
½ teaspoon salt
→ Mix-ins and Toppings
09 -
½ cup mini chocolate eggs, halved
10 -
½ cup semi-sweet chocolate chips
11 -
¼ cup mini chocolate eggs, whole (for topping)
# Instructions:
01 -
Turn your oven on to 350°F to get it nice and hot before you start baking.
02 -
Grab a large mixing bowl and beat together your softened butter with both sugars until the mixture gets light and fluffy - about 2 minutes with a mixer. Then add in the egg and vanilla and mix on low just until they're blended in.
03 -
Toss in your flour, baking soda, salt, halved mini eggs, and chocolate chips. Gently fold everything together with a spatula until just combined. Try not to overmix - that's the secret to tender cookies!
04 -
Scoop about 1.5 tablespoons of dough for each cookie and roll it into a ball with your hands. Place them on a baking sheet lined with parchment paper or a silicone mat, leaving about 2 inches between each cookie. Press a few whole mini eggs into the top of each cookie dough ball.
05 -
Slide your cookies into the oven and bake for 8-10 minutes, just until the edges start to turn golden brown. They might look a bit underdone in the middle, but that's exactly what you want! They'll continue cooking as they cool.
06 -
Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling. Though honestly, they're pretty amazing while still warm!
# Notes:
01 -
These cookies are perfect for Easter celebrations or spring gatherings
02 -
The colorful mini eggs make these cookies festive and fun for kids and adults alike
03 -
For best results, don't overbake - they should be slightly soft in the center when removed from the oven