Description
Delightful Mini Egg Cookies blend soft, chewy cookie goodness with the seasonal charm of mini eggs, perfect for autumn baking.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups mini chocolate eggs, chopped (or leave whole for decoration)
- Optional: 1/2 cup chopped nuts (like walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add eggs and vanilla: Incorporate the eggs one at a time and then mix in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients until just combined.
- Fold in mini eggs: Gently fold in the chopped mini eggs and nuts, if using them.
- Scoop and bake: Drop dough onto the baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden.
- Cool and enjoy: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
For thicker cookies, consider chilling the dough for 30 minutes. Use room temperature butter for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American