Description
Delicious cookies made with Mini Eggs and chocolate chips, perfect for any occasion!
Ingredients
Scale
- 3¼ cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (cold, cut into cubes)
- 1 cup brown sugar (light or dark)
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup Mini Eggs
- 1 cup milk chocolate chips
Instructions
- In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and salt. Then whisk together.
- In a separate large bowl, beat the butter, brown sugar, and granulated sugar until combined and no lumps of butter remain. This is definitely easier if you have a stand mixer.
- Beat the eggs and vanilla into the butter mixture. Be sure to turn off the mixer and scrape down the sides and bottom of the bowl a few times.
- Mix the flour mixture into the butter mixture. I typically do this about 1/2 at a time, starting with the mixer on a low speed. The dough will be thick. After all the flour is incorporated, squeeze the dough between your fingers. If it sticks to your fingers, mix in 1 more tablespoon of flour.
- Chop 1/2 cup of Mini Eggs. Mix the chopped Mini Eggs, full Mini Eggs and chocolate chips into the cookies.
- Cover the bowl and place the dough in the fridge to chill for at least 1 hour or up to 48 hours.
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicone baking mats.
- Form the dough into balls with about ¼ to ⅓ cup of dough each. I use a scale to make uniform dough balls and each weighed about 3½ ounces or 100 grams. I got 14 cookies in total. Place the dough balls at least 2½ inches apart on the lined cookie sheets.
- Bake 1 cookie sheet at a time in the middle of the preheated oven. Cookies will take about 12-14 minutes to bake, or until the tops look just set.
- Remove from the oven. Cool the cookies on the cookie tray. For perfectly round cookies, when the cookies come out of the oven take a large biscuit cutter, round cookie cutter or large cup that is bigger than the cookies. Place around each warm cookie and gently make a circular motion to mold each cookie into a perfectly round shape.
Notes
- Cookies can be stored in an airtight container for up to a week.
- Feel free to experiment with different types of chocolate chips or add nuts for extra texture!
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg