Easter Mini Egg Cookies (Printable Version)
Soft bites loaded with chocolate and candy eggs—these are the perfect treat for Easter Sunday or anytime you want dessert.
# Everything You’ll Need:
→ Wet Ingredients
01 -
1 teaspoon vanilla extract
02 -
2 large eggs
03 -
100 grams white sugar
04 -
135 grams brown sugar
05 -
170 grams salted butter, browned and cooled
06 -
113 grams salted butter, room temp
→ Dry Ingredients
07 -
85 grams white chocolate chips (if you want)
08 -
230 grams Mini Eggs, chopped or smashed
09 -
175 grams semi-sweet chocolate chips
10 -
1 teaspoon cornstarch
11 -
0.5 teaspoon baking powder
12 -
1 teaspoon baking soda
13 -
165 grams cake or pastry flour
14 -
220 grams all-purpose flour
# Steps to Cook:
01 -
Toss 170 grams of salted butter in a saucepan and set it over medium heat. Keep stirring as it melts and little brown bits show up after several minutes. When it smells nutty, pull it off the heat and let it lose some heat.
02 -
Grab a big bowl and pour in the brown butter (make sure it's cooled off), then the soft butter, both sugars, eggs, and that vanilla. Whisk away for about a minute till it's all shiny and smooth. You could totally use a hand mixer if you don't want to whisk so much.
03 -
In its own bowl, stir together your flours, baking soda, baking powder, and cornstarch. Mix it until every bit looks blended.
04 -
Start spooning the dry stuff into the wet. Use a wooden spoon as you go. If it gets tough to mix, just knead it with your hands till it comes together.
05 -
Pour in the semi-sweet chips, smashed Mini Eggs, and white chocolate if you're adding it. Mix until you see the chocolate spread all through the dough.
06 -
Shape the dough into a log, wrap it up snug in plastic, and stick it in the fridge for an hour or leave it there all night. This part really makes a difference in taste and bite.
07 -
Let your dough rest out of the fridge for about half an hour before you bake. Heat your oven up to 175°C and cover a baking sheet with parchment.
08 -
Scoop the dough into balls and put them on your lined tray. Bake about 12 minutes until the edges go golden but the middles still look soft.
09 -
Set cookies on a rack to cool for 5–10 minutes. Once they're not warm anymore, stash extras in a sealed container.
# Extra Suggestions:
01 -
Letting the dough chill in the fridge really punches up the flavor and makes every bite chewier. Overnight’s the best.
02 -
You can let your butter soften out on the counter, or just brown all your butter if you want to save time.
03 -
Freeze shaped dough balls and just bake from frozen. Toss on an extra minute or two for perfect cookies.