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Easter Mini Egg Cookies

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Prep Time 15 mins
Cook Time 12 mins
Servings 24 large 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.