Soft and Chewy MINI EGG Cookies

One of my favourite cookie recipes is for my soft and chewy chocolate chip cookies. So, for Easter, I thought it would be fun to add a festive twist to this classic cookie. Today, I am sharing a delicious (and simple) recipe for soft and chewy mini egg cookies


For this recipe, you’ll need the following ingredients:

2 ⅓ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup softened butter (room temperature… NOT melted)
½ cup white sugar
1 cup packed light brown sugar
2 large eggs
2 tsps real vanilla extract
2 cups mini eggs



Directions:

1) Preheat the oven to 375 degrees.
2) In a medium bowl, whisk together the flour, baking soda and salt.
3) In a large bowl, use electric beaters to combine the butter and sugars. Then, add the eggs and vanilla, and beat until light and fluffy.
4) Use a wooden spoon to mix the wet and dry ingredients together (just until combined).
5) Gently stir in mini eggs.
6) Drop tablespoon-sized balls onto a Silpat or parchment lined cookie sheet.
7) Bake for 8-12 minutes.
8) Transfer to a wire rack to cool.



Don't these cookies look fantastic? And they pair perfectly with a nice hot cup coffee or a cold glass of milk.


Are you a fan of mini eggs? I love to use them in my Easter baking. They taste great, and the colours are so pretty!

♥ 
Gina Bell (aka East Coast Mommy)


Find more Easter Ideas HERE.

8 comments:

  1. I plan to make these pastel-accented cookies though I'm not sure about the "mini eggs" candy ingredient. They remind me of (seasonal) pastel candy-coated M & M chocolates but the similarly sized mini eggs are oval. I know the M & Ms would work fine. Just curious ... are the mini eggs chocolate inside (or something else)? Thanks, ~Claudia in coastal California P.S. Your info-packed web site/blog is nicely done!

    ReplyDelete
    Replies
    1. They are chocolate on the inside... very similar to M & M chocolates. Either would work. :-)

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  2. Do you think I could swap the flour with almond flour?

    ReplyDelete
    Replies
    1. I'm not sure, as I've never baked with almond flour. This is like a chocolate chip cookie batter. Have you ever tried almond flour in chocolate chip cookies? If it works there, it should work here.

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  3. If I make ahead...how should I store them? Thanks

    ReplyDelete
    Replies
    1. I just stored mine in an airtight container on the counter. They didn't last more than a couple of days! :-)

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    2. Thanks! I’m hoping they’ll last for Easter! I’m going to have to hide them! Lol

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    3. You could likely put them in the freezer. I freeze chocolate chip cookies all the time. I can't see how these would be any different. :-)

      Delete

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