Mini Eggs are hands down my favorite Easter candy and these Mini Egg Cookies are the cookie of the season - I'm declaring it! Soft, chewy and loaded with egg-shaped chocolate candies, they are delicious! So quick and easy to bake, these cookies make the best treat for those Mini Egg lovers.
I'd love to hear how you like it, so please rate and comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- White sugar
- Brown sugar
- Butter
- An Egg
- Vanilla extract
- Mini Eggs
Equipment:
- Stand mixer or hand mixer
- Large bowl
- Two Medium bowls
- Spatula
- Whisk
- Cookie sheets
- Measuring cups and spoons
Instructions:
In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add brown and white sugar and beat on medium speed for about 2-4 minutes, until light and fluffy. Beat in the egg and vanilla extract. Add flour mixture and mix just until combined. Do not overmix. Fold in Mini Eggs.
Place plastic wrap over the bowl and refrigerate for at least 1 hour.
Preheat oven to 350F degrees. Line cookie sheets with parchment paper and remove cookie dough from the fridge.
Scoop rounded balls of dough onto prepared cookie sheet, about 1.5 tablespoons for each. Bake for about 8-10 minutes, until cookies just begin to brown at the edges, but the center is still soft. Leave to cool for 10 minutes or until the cookies are easy to transfer without breaking. Then gently transfer to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 3 days.
Like this recipe? Why not try these?
Mini Egg Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ⅓ cup dark brown sugar
- ¾ cup butter softened
- 1 large egg room temperature
- 1 Tbsp vanilla extract
- 1 cup Mini Eggs crushed (not too much)
Instructions
- In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add brown and white sugar and beat on medium speed for about 2-4 minutes, until light and fluffy. Beat in the egg and vanilla extract. Add flour mixture and mix just until combined. Do not overmix. Fold in Mini Eggs.
- Place plastic wrap over the bowl and refrigerate for at least 1 hour.
- Preheat oven to 350F degrees. Line cookie sheets with parchment paper and remove cookie dough from the fridge.
- Scoop rounded balls of dough onto prepared cookie sheet, about 1.5 tablespoons for each. Bake for about 8-10 minutes, until cookies just begin to brown at the edges, but the center is still soft. Leave to cool for 10 minutes or until the cookies are easy to transfer without breaking. Then gently transfer to a wire rack to cool completely.
- Store cookies at room temperature in an airtight container for up to 3 days.
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