Description
Delicious cookies filled with cocoa and Mini Eggs, perfect for a sweet treat!
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 cup cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened but not starting to melt)
- 1 cup brown sugar (light or dark)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Mini Eggs (plus more for the tops of each cookie)
- 1 cup chocolate chips
Instructions
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. If the cocoa is lumpy, be sure to whisk it first.
- In a separate large bowl, cream together the butter, brown sugar and granulated sugar until fluffy (about 2-3 minutes, depending on how softened your butter is).
- Beat the eggs and vanilla extract into the butter mixture.
- Starting with the mixer on a low speed, beat the dry ingredients into the butter mixture. I typically do this about ½ at a time. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure that there are no lumps of butter stuck. The dough will be thick.
- Chop ½ of the Mini Eggs. You can also add them to a freezer bag and crush with a rolling pin. They don’t need to be fine pieces, just chopped in half or in quarters.
- Mix the Mini Eggs and chocolate chips into the dough.
- Cover the bowl and refrigerate for at least 3 hours or up to 48 hours.
- When ready to bake, preheat the oven to 375℉ (190℃). Line baking sheets with parchment paper or silicone baking mats.
- Form the cookie dough into balls with about ¼ to ⅓ cup of dough each – mine weighed about 3½ ounces (100 grams) each and I typically get 13-14 very large cookies. Place cookies at least 2½ inches (about 6 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time, for about 12-14 minutes, or until the tops look just set.
- Remove from the oven.
- For perfectly round cookies, take a large biscuit cutter (larger than the cookies in size) or mug/cup. Place it around the warm cookie (still on the cookie sheet). Gently trace a circular shape to mold the cookie into a perfect circle.
- Optionally, press a few extra chopped Mini Eggs into the top of each cookie. Cool the cookies on the pan.
Notes
- Cookies can be refrigerated for up to 48 hours before baking.
- For best results, let the cookies cool completely before serving.
- Chop Mini Eggs can be crushed for added texture if preferred.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg