Description
If you're a fan of soft and chewy cookies, you're going to love these Mini Egg Cookies! They are loaded with crunchy chocolate eggs and pools of melty chopped chocolate–flavors you love in an Easter cookie. They're made in one bowl and require less than 45 minutes from start to finish.
Ingredients
Scale
- 170 g (12 tablespoons) unsalted butter, at room temperature
- 200 g (1 cup) light brown sugar
- 1 large egg + 1 yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 260 g (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 130 g (3/4 cup) mini eggs, roughly chopped
- 130 g (3/4 cup) good quality dark chocolate, chopped
Instructions
- Preheat oven to 350°F/177°C. Line two sheet pans with parchment paper.
- In a large mixing bowl, using a handheld or stand mixer with the paddle attachment beat the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.
- Scrape down the bowl, add in the egg, yolk, and vanilla, and beat until combined.
- Sift the flour, baking soda, baking powder, and salt into the bowl and mix on medium-low speed until almost combined.
- Add the mini eggs and chocolate. Use a rubber spatula to fold them into the dough until just combined.
- Using a 1.5 oz cookie scoop, or about 2 tablespoons, scoop the dough and roll in balls. Arrange the balls on the prepared sheet pans, leaving 2 inches of space between each cookie.
- Bake, one sheet at a time, for 11-13 minutes or until the edges are lightly golden brown and the centers look slightly underbaked. Remove from the oven and use a round cookie cutter, slightly larger than the cookie, to shape them into even circles.
- Allow the cookies to cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.
Notes
Storage: Keep soft and fresh by storing cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking