Mini Egg Easter Cookies
These deliciously sweet Mini Egg Cookies are the perfect Easter themed treat! These Easter cookies are perfectly chewy in texture while also being quite tender, as well! They are jam-packed with Cadbury mini eggs, as well as chunks of white chocolate. White chocolate not your thing? Feel free to substitute it with semi sweet chocolate!
How to Chop the Mini Eggs
What makes you think of Easter more than Cadbury mini eggs! You always know it’s that time of year again when the grocery store has seemingly been taken over by mini eggs! These Mini Egg Easter Cookies utilize those delicious little mini eggs inside the cookie, making them a great little treat for Easter dinner, or any Easter festivities.
To use the mini eggs in these cookies, you’ll need to roughly chop them first. I actually found chopping them to be quite tedious and difficult, so I actually just threw them into a large plastic bag, then I hit them with a meat mallet, until every mini egg was broken at least in half.
HOW TO MAKE THE Mini Egg Cookies
1.Mix sugars and butter: Add both sugars and the melted (browned if browning) butter to a large bowl, then beat with a hand mixer the mixture until it looks is combined.
2. Add eggs and vanilla: Throw in the eggs and vanilla, then beat again until combined.
3. Add dry ingredients: In a separate bowl, whisk together the AP flour, baking soda, baking powder and salt, then add this dry mixture into the large bowl, and beat again until just combined.
4. Add chocolate and mini eggs: Add the white chocolate chunks and chopped mini eggs and beat lightly until they’re all mixed in.
5. Scoop, cool, then bake: Scoop the mini egg easter cookies out onto a prepared baking sheet, place them into the fridge to cool for 30 minutes, then place the cookies into the oven to bake!
RESTING THE Mini Egg Easter Cookies
I know that it is so tempting to just throw the mini egg cookies into the oven when you are done mixing – I mean who wants to wait? But it truly is crucial for the texture of the cookies to give them those resting periods in the fridge/freezer.
Allowing the dough to rest also gives the sugar and flour a chance to absorb any free floating liquid in the dough. This leads to a more uniform cookie, but also controls spread too (Think more free floating liquid = runnier dough = more spreading)! Chilling the dough also slightly dehydrates the dough, thereby concentrating the flavors in the cookie a bit as well.
The cooling period also makes for a better texture. It allows the fats in the dough to further solidify and cool. This means that when they enter the oven they are going to spread out WAY less! This will allow the cookie to retain its shape and chewy texture.
Optional: Browning the butter
To add just an extra dimension of flavor to these easter cookies, try browning the butter! The process of browning the butter, involves the separating of butterfat and milk solids. The milk solids sink to the bottom of the pan and begin to undergo the Maillard reaction due to the heat, essentially caramelizing the milk solids. What is created is butter that is deep in color and rich in flavor. The Maillard reaction causes the butter to take on a taste that is reminiscent of nuts and very caramelly.
Browning butter is actually quite easy, so do not be intimidated! Add the unsalted, cubed, room temperature butter to a small sauce pan over medium heat. Then essentially boil the butter and continue to boil, stirring constantly to promote even cooking, until the color is a beautiful nutty brown and ultra-fragrant. After, the brown butter just needs to cool off for about 15 minutes in the fridge. It should still be liquid and slightly warm (just not so HOT that it cooks the eggs!).
THE RIGHT AMOUNT OF FLOUR
Too much flour in these mini egg cookies can result in a cookie that is tough and dry, too little flour and the cookies will have no structure. Using the perfect amount of flour means weighing it! Volumetric measurement of flour can sometimes over-measure by up to 100% – that means that you could be adding double the required flour, leading to a dry and tough cookie! Measuring the flour by weight ensures that your mini egg cookies will be perfectly chewy and tender every. single. time.
If you do not own a kitchen scale, ensure you are using proper volumetric measuring practices. To measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container.
Get the Recipe: Mini Egg Easter Cookies
Ingredients
- 1 cup (227g) Unsalted Butter, at room temperature
- 3/4 cup (165g) Dark Brown Sugar
- 3/4 cup (150g) White Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 2½ cups + 1 tbsp (310g) All Purpose Flour,, measured correctly (see above)
- 3/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1 tsp Salt
- 1 cup (180g) Mini Eggs,, roughly chopped
- 1/2 cup (70g) Roughly Chopped White Chocolate
Instructions
- In a small sauce over medium heat, add butter and bring to a boil. Continue heating over medium heat, stirring constantly until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat and allow to cool slightly in the fridge for 15 minutes. If you do not want to brown the butter, simply just melt the butter instead.
- In a medium to large sized bowl, add in flour, baking soda, baking powder and salt. Whisk well to combine, then set aside.
- In a large mixing bowl , add the browned/melted butter, brown sugar, and white sugar, and beat with a hand mixer until combined.
- Add eggs and vanilla, then beat until well-combined, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the mini eggs and chocolate, and fold with a spatula until well dispersed.
- Prepare a baking sheet with parchment paper. Using your hands or a scoop, arrange cookies to be about 2 tbsp each. Place all the cookies onto the baking sheet (do not worry about arrangement yet), and place into the fridge for 30 minutes to rest (don’t skip, see above!)
- Preheat oven to 350°F.
- Remove baking sheet from the freezer, and arrange cookies evenly onto 3 baking sheets fitted with parchment paper (I do 6-8 per sheet). Place into the oven and bake for 13 minutes.
- Note: If baking in batches, keep cookies cold before baking by keeping them in the fridge.
Hi I was wondering if after baking these cookies can they be frozen? I made a double batch and a lot was leftover from Easter because there was so much food and desserts everyone was just overly stuffed! Plus I’m wanting to make sure they are still good in a couple weeks when my husband gets off a boat because we will be having Easter with him at that time.
Thanks!
Hi! Yes, they can definitely be frozen! Just make sure to put them in an airtight freezer bag to ensure the best freshness.