Mini Egg Cookies
A delicious, chewy brown sugar cookie base loaded with crushed mini eggs in every bite - no mixer and no chill time!
Servings: 24 cookies
Calories: 189kcal
Equipment
- Baking sheet
- Mixing bowl
Ingredients
- 1 ½ sticks butter melted, 12 tablespoons
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 ¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons kosher salt Diamond Crystal (see notes)
- 2 teaspoons cornstarch
- 1 ¼ cups crushed mini eggs 9 oz bag
Instructions
- Preheat the oven to 375℉ and line a couple baking sheets with parchment paper.
- Combine the butter and brown sugar.1 ½ sticks butter, 1 cup brown sugar
- Add the egg, egg yolk, and vanilla, and mix until well combined.1 egg, 1 egg yolk, 2 teaspoons vanilla
- Add the flour, baking soda, baking powder, salt, and cornstarch, and mix until almost combined.1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons kosher salt, 2 teaspoons cornstarch
- Stir in the crushed mini eggs and mix until evenly distributed and the dry ingredients are fully incorporated.1 ¼ cups crushed mini eggs
- Form balls of dough, about 1 heaping tablespoon each, and place a couple inches apart on the parchment lined baking sheet.
- Bake for 8 minutes, cool 3-5 minutes on the baking sheet, then move to a wire rack to cool completely. Enjoy!
Video
Notes
I find it easiest to break up the chocolate candy eggs by putting them in a sealed bag and hitting it a few times with a rolling pin. If you choose to chop them, do so carefully! You can also leave the eggs whole if preferable.
Set aside some of the chocolate eggs and after forming the balls of dough, but before baking, press the extra candy into the top of the dough balls to have more visible Easter candy in each cookie.
The Mini Egg Cookies will appear underbaked when coming out of the oven, but will continue to bake as they cool on the hot cookie sheet.
For perfectly round cookies, use the open top of a glass or a round cookie cutter to scoot the cookies in a circular motion as soon as they come out of the oven.
The balls of cookie dough can be stored in the fridge for up to 2 days before baking, or can be frozen and baked from frozen as desired. Bake time may need to increase by a minute or two.
If using a different type of salt, the salt measurement may need to be reduced.
Nutrition
Calories: 189kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 309mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 229IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 1mg
