Mini Egg Cookies
User Reviews
5
Mini Egg Cookies
Description
The cookie dough combines softened butter, granulated and brown sugar beaten until fluffy, with eggs and vanilla for moisture and flavor. Flour, corn starch, baking soda, baking powder, and salt are mixed in gradually, then semisweet chocolate chips and coarsely chopped mini eggs are folded through the mixture for pockets of chocolate and candy sweetness.
The dough is portioned into uniform balls and chilled to firm up, which prevents spreading during baking. Each raw cookie is topped with whole mini eggs pressed gently onto the surface. Baking at 350 degrees Fahrenheit for 10-12 minutes yields cookies with lightly browned edges and tender interiors, offering a pleasing balance of softness and crunch.
These cookies make a colorful, chocolate-based treat during holidays or whenever candy-coated chocolate is desired. Portion control with a scoop ensures even baking and consistent cookie size.
Using Cadbury mini eggs or similar candy-coated chocolates works well, though substitutions can be made. Rolling dough balls with a measuring scoop helps keep consistency in size. Freezing the dough briefly before baking helps the cookies hold their shape and texture.
Ingredients
- 1 cup butter softened
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 2 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup mini eggs coarsely chopped
- ¾ cup mini eggs whole
Instructions
- Place the butter, granulated sugar and brown sugar in the bowl of an electric mixer. Beat for 2-3 minutes or until the butter and sugar is light and fluffy.
- Add the eggs and vanilla extract to the bowl. Beat until thoroughly combined.
- In a medium bowl, mix together the flour, corn starch, baking soda, baking powder and kosher salt. Add half the dry mixture to the mixing bowl and mix on low speed to combine.
- Add the remaining dry ingredients and mix on low speed until just blended. Fold in the semisweet chocolate chips and chopped mini eggs.
- Scoop out 2 tablespoons of dough and roll it into a ball. Repeat the process with the remaining dough.
- Place the cookies 2 inches apart on two sheet pans lined with parchment paper or silicone baking mats. Freeze for 10-15 minutes or until firm.
- Preheat the oven to 350 degrees F.
- Bake one sheet of cookies at a time for 10-12 minutes or until edges are lightly browned. Immediately press the whole mini eggs into the tops of the cookies when they come out of the oven.
- Let the cookies rest on the pan for 3-5 minutes, then transfer to a cooling rack. Serve when cool, or store in an airtight container for up to 5 days.
Notes
- Use a cookie scoop or measuring spoon for consistent cookie sizes and even baking.
- Chilling the cookie dough before baking helps maintain the cookies' shape and texture.
- Cadbury mini eggs are preferred, but other brands of candy-coated chocolate eggs can be used as substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 157mg | 7% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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