Description
These Mini Egg Cookies are a delightful treat featuring a buttery, soft cookie dough studded with chopped mini chocolate eggs. Perfect for a festive occasion or a sweet snack, these cookies offer a perfect balance of flavors and a delightful texture with lightly golden edges and a soft center.
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 ensure the cookies don’t stick and bake evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda is evenly distributed through the flour.
- Cream Butter and Sugars: Using an electric mixer, cream together the softened unsalted butter, vegetable shortening, granulated sugar, and packed brown sugar in a large bowl until the mixture is light and fluffy, which builds the cookie’s structure and texture.
- Add Eggs and Vanilla: Beat in the two large eggs and vanilla extract until the mixture is smooth and well combined, creating a creamy base for the dough.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful to not overmix to keep the cookies tender. Scrape down the sides of the bowl as needed to incorporate all ingredients.
- Add Mini Eggs: Using a spatula or wooden spoon, gently fold in the chopped mini chocolate eggs, distributing them evenly throughout the cookie dough.
- Shape and Bake: Roll the cookie dough into roughly 2-tablespoon sized balls. Place them on the prepared baking sheets, spacing each ball about 2 inches apart to allow for expansion. Bake the cookies for 9-11 minutes, or until the edges are set and lightly golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely. This prevents breaking and keeps the cookies chewy.
Notes
- For best results, use room temperature butter and eggs to ensure proper mixing and the right cookie texture.
- Chopping the mini chocolate eggs rather than crushing preserves little bits of candy that give delightful bursts of chocolate and color.
- Do not overbake; cookies should be removed when edges are golden but centers are still soft for the perfect chewy texture.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Optional: Substitute mini chocolate eggs with chopped chocolate chips or other small candy pieces as preferred.
