The BEST Mini Egg cookies | Easy Easter cookie recipe

Описание: Follow along with today’s easy step by step Easter cookie recipe, and learn how to make delicious easy cookies. Loaded with tons of Cadbury micro mini eggs and big chunks of white chocolate these easy Easter cookies are the perfect treat! With crispy edges and a chewy center this is the perfect cookie recipe for your Easter celebration.

Mini egg easter cookies recipe:

Ingredients:
1+3/4 cup all purpose flour (225 grams)
1/2 teaspoon baking soda (3 grams)
1/2 teaspoon fine sea salt (2 grams)
3/4 cup salted butter melted and cooled slightly (165 grams)
1/2 cup granulated white sugar (100 grams)
1 cup packed brown sugar (180 grams)
1 large room temperature egg (55-60g)
2 teaspoons pure vanilla extract (8g)
3/4 cup white chocolate chunks (120 grams)
3/4 cup Cadbury micro mini eggs (135 grams)
2 tablespoons Cadbury micro mini eggs (For the tops of the cookies) *optional

Directions:

In a medium bowl combine flour, baking soda and sea salt. Whisk until well combined and set aside.

In a separate large bowl combine butter and both sugars. Mix on medium low for 2-3 minutes until well combined. Add in the egg and vanilla extract and continue mixing for another 2-3 minutes or until the mixture is airy and light in both texture and colour.

Add in 1/2 of the dry ingredients and mix on low until just combined. Scrape down the bowl. Add remaining dry ingredients and mix until just combined. Stir in the white chocolate chunks and the micro mini eggs (set aside the 2 tablespoons for the top) ensuring that they are evenly distributed throughout the cookie dough.

Cover and chill the dough for at least one hour. The dough can also be left overnight. If left overnight allow 30 minutes for the dough to warm up a bit.

Preheat oven to 325F/175C. Line your pans with parchment paper. Use a 1/2 tablespoon cookie scoop to drop balls of dough onto the prepared pans. Leave a lot of room for spreading (I did 9 per pan). Add a couple of mini eggs to the top of each cookie and bake for 8-9 minutes. Remove from the oven when the edges are golden brown and allow your Easter cookies to cool on the pan for a few minutes before moving to a wire rack to finish cooling.

This recipe will make 26-32 cookies, I got exactly 30. These Easter cookies can be stored at room temperature for 3 days or in the fridge for up to a week.


If you have any questions or comments let me know down below.

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