When the weather starts warming up after the Canadian winter, my mind immediately thinks about spring.
To me, the epitome of spring baking is mini-eggs. These pastel little egg-shaped chocolates are all over Pinterest in cookies, cakes and treat bars.
I think these little eggs are great in cookies and can essentially be used in place chocolate chips. We get a similar effect but with a pastel pop of colour.
These mini egg cookies are like a chocolate chip cookie, but with more of a sugar cookie-like base. I used crushed Hershey’s Eggies, and they worked out perfect. Of course other types like Cadbury mini-eggs would work just the same.
Easter Mini Egg Cookies
Ingredients
- ½ cup Butter Unsalted
- 1 cup White Sugar
- ¼ cup Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 cups Flour
- 2 Tbsp Milk
- 1 cup Mini Egg chocolates
Instructions
- Cream butter, white sugar and brown sugar until incorporated.
- Add egg and mix until incorporated.
- Add baking powder, baking soda, salt and vanilla extract and mix.
- Add flour and mix until halfway incorporated.
- Add milk and crushed chocolate eggs and mix just until the dough comes together. NOTE: I opted to crush my mini eggs because they seemed too big.
- Scoop 2 TBSP sized balls (or whatever size you prefer) and place 2 inches apart on a parchment lined baking tray.
- Bake at 350°F for 12-15 minutes or until the edges are set and just beginning to brown and the centre still looks a little wet. Let cool on the baking tray for at least 10 minutes before eating.
I hope you give this recipe a try. They are a fun, spring-y twist on a chocolate chip cookie that is great for kids, or just a fun treat for yourself. They are super easy to make and don’t require any overnight chilling, so you can make and eat them within 30 minutes.
Happy baking!