Description
A delightful recipe for soft and chewy Mini Egg Cookies featuring mini chocolate eggs for a burst of sweetness and crunch.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 g) mini chocolate eggs
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet ingredients until just combined.
- Gently fold in the mini chocolate eggs until evenly distributed.
- Drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes until the edges are lightly golden and the centers are soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.
Notes
- Mix just until combined to avoid tough cookies.
- Use measuring cups and spoons for accuracy.
- Chill the dough for 30 minutes if it’s too soft.
- Always preheat your oven for even baking.
- Line baking sheets with parchment paper for easy cleanup.
- Watch the cookies closely to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Egg Cookies, Chocolate Cookies, Baking Recipe, Dessert