Mini Egg Easter Cookies
These chewy and delicious Mini Egg Easter Cookies are packed with mini chocolate chips and mini easter eggs.
Ingredients
- ½ cup Butter, Room temperature
- ½ cup Granulated sugar
- ½ cup Light brown sugar, Packed
- 1 Egg, Room temperature
- 1 teaspoon Vanilla extract
- 1½ cups All purpose flour, Spooned and leveled
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Mini chocolate chips
- ½ cup Mini egg Easter eggs, halved
- ¾ cup Mini egg Easter eggs, For topping
Instructions
- Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set them aside.
- Beat the butter and two sugars until creamy and soft.½ cup Butter, ½ cup Granulated sugar, ½ cup Light brown sugar
- Add the egg and vanilla extract and mix well.1 Egg, 1 teaspoon Vanilla extract
- Whisk all dry ingredients and add to the above mixture.1½ cups All purpose flour, ½ teaspoon Baking soda, ½ teaspoon Salt
- Fold in the mini chocolate chips and halved chocolate eggs.½ cup Mini chocolate chips, ½ cup Mini egg Easter eggs
- Scoop the dough into small balls the size of a walnut in the shell. Place a few mini eggs on top of the cookie balls. Place them on the baking sheet and leave at least 2 inch space between them, Cookies will expand quite a bit.¾ cup Mini egg Easter eggs
- Bake them for 8-10 minutes. Remove them when the edges start to become golden.
- Immediately after bringing them out, go around each cookie with a large round cookie cutter, soften the edges and make them as round as possible. While they are still hot, top them with more mini chocolate eggs if you like.
- Let them cool down on the baking sheet, then transfer them to the cooling rack to cool down completely.
Nutrition
Calories: 188kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 173mgPotassium: 30mgFiber: 0.5gSugar: 18gVitamin A: 218IUVitamin C: 0.04mgCalcium: 19mgIron: 1mg
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