Mini Egg Cookies
These mini egg cookies are a delicious twist on the classic chocolate chip cookie. Add Cadbury eggs and they'll be ready for any Easter celebration.
Equipment
- 1 stand mixer
- 1 food processor optional, can also chop candies
- 1 oven
- 1 set of measuring cups
- 1 baking sheet
Ingredients
- 1½ cup brown sugar
- 1½ cup sugar
- 1¼ cup unsalted butter
- 3 eggs
- 2 teaspoon vanilla
- 4 cups flour
- 1½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ cup chocolate chips
- 1 cup Cadbury mini eggs plus additional for topping
Instructions
- Cream your butter and sugar in your mixing bowl.
- Add the egg and the remaining dry ingredients.
- Chop up or add your Cadbury eggs to your food processor. Reserve some for topping.
- Combine your dough. The dough should begin to stick to the paddle as it's being rotated around in the mixing bowl, that's how you know it's ready to scoop and add to your baking sheet.
- Drop your cookies onto your parchment paper on your baking sheet in about 2 tablespoon sized drops. Add a few more Cadbury eggs to each cookie before baking.
- Bake in the oven for 10-11 minutes, checking on them periodically. Baking time will vary depending on your oven and the humidity in your home.
- Remove from the oven and, this is important, leave them on the baking sheet for about 5-10 minutes. They will continue to bake on the pan and you don't want to remove them too quickly.
- Top with a pinch of sea salt for extra flavor. Transfer to a cooling rack and allow to cool before decorating or sharing.
- Enjoy within 4-5 days, stored in an airtight container or freeze.
Tried this recipe?Let us know how it was!