Description
Delicious and festive Mini Egg Cookies featuring chopped mini chocolate eggs for a delightful crunch and colorful appearance. These soft, chewy cookies are perfect for springtime celebrations or Easter, offering a perfect combination of buttery sweetness and chocolatey bites.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups chopped mini chocolate eggs (or crushed)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, vegetable shortening, granulated sugar, and brown sugar together until the mixture becomes light and fluffy. This step incorporates air for the perfect cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing well until fully combined and smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in the large bowl, mixing on low speed just until combined. Be careful not to overmix to keep the cookies tender. Scrape down the sides of the bowl as needed to fully integrate all ingredients.
- Add Mini Eggs: Gently fold in the chopped mini chocolate eggs using a spatula or wooden spoon to evenly distribute the colorful chocolate pieces throughout the dough.
- Shape and Bake: Roll the cookie dough into balls about 2 tablespoons each and place them on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading. Bake for 9-11 minutes until the edges are set and lightly golden but the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up perfectly.
Notes
- Use parchment paper or silicone mats to prevent sticking and aid with cleanup.
- Chopping mini eggs rather than crushing them keeps chunks intact for better texture.
- Do not overbake to maintain chewy centers.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For crispier cookies, bake an additional 1-2 minutes, watching carefully to avoid burning.
