Easter Mini Egg Cookies
Who else is egg-cited for Easter?
Did you hear the joke about the egg? It's not all it's cracked up to be.
How do I like my eggs? Umm, in a chocolate form!
All jokes aside, this is my favourite cookie now! Gooey, chewy, soft and brittle in the middle, crispy on the outside, with loads of chocolate and speckled mini Easter eggs! Definitely not something you want to skip!
What doesn’t sound good in that picture?
And let me tell you this - they are so quick to make as well!
Such a shame they don’t sell these mini eggs all year round, because I’d be round all year round after, if you know what I mean!
With a mixer cream together cubed room temperature butter and both sugars until light and fluffy, about 2 minutes.
Add an egg and vanilla extract, and beat on low until incorporated.
Add in the flour, baking soda, a pinch of salt, 2/3 of the halved mini eggs, and chocolate chips, then with a spatula mix until combined.
Roll the dough into balls and place the cookie balls on lined baking tray. Press in the rest of the mini eggs into the top of the cookies.
Bake in a preheated oven at 180°C/356°F for 10 minutes and don't overbake them. They will harden as they cool down.
Easter Mini Egg Cookies
Ingredients
Instructions
- With a mixer cream together cubed room temperature butter and both sugars until light and fluffy, about 2 minutes.
- Add an egg and vanilla extract, and beat on low until incorporated.
- Add in the flour, baking soda, a pinch of salt, 2/3 of the halved mini eggs, and chocolate chips, then with a spatula mix until combined.
- Roll the dough into balls and place the cookie balls on lined baking tray. Press in the rest of the mini eggs into the top of the cookies.
- Bake in a preheated oven at 356°F for 10 minutes and don't overbake them. They will harden as they cool down.
