Mini Egg Cookies have crunchy edges and deliciously soft and chew middles that are packed with mini eggs. The perfect combination!
Mini Egg Cookies are a delightful treat that can be enjoyed throughout the year. These cookies feature the irresistibly delicious, super cute, and super mini eggs. Their small size adds a charming touch to the cookies and makes them perfect for snacking or sharing.
What makes Mini Egg Cookies even more exciting is the opportunity to explore different textures. With their crunchy candy shell and smooth chocolate interior, the mini eggs provide a delightful contrast when incorporated into the cookie dough. Each bite offers a burst of flavor and a satisfying crunch.
Moreover, Mini Egg Cookies can be tailored to suit various dietary preferences. For those following a gluten-free lifestyle, it’s possible to adapt the recipe to meet their needs, ensuring that everyone can indulge in these delectable treats.
In conclusion, Mini Egg Cookies are a wonderful combination of flavors and textures, making them a delightful choice for any occasion. Whether it’s Easter or any other time of the year, these cookies bring joy and deliciousness to every bite.
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INGREDIENTS YOU NEED
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 3 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups chopped mini eggs
Instructions To Make Mini Egg Cookies
- Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper, set aside.
- Cream together your butter, sugar and brown sugar until fluffy.
- Beat in your eggs and vanilla extract until combined.
- In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Slowly mix your dry ingredients into your butter mixture until well combined.
- Fold in your chopped mini eggs.
- Using a large 3 tbsp cookie dough scoop, place your cookie dough balls on your prepared baking sheet, leaving a few inches in between for cookies to spread.
- Bake for 8-10 minutes or until cookies have JUST started to brown.
- Allow to sit for at least 5 minute on baking sheet before transferring to a wire cooling rack to fully cool. Enjoy!
Mini Egg Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 3 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups chopped mini eggs
Instructions
- Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper, set aside.
- Cream together your butter, sugar and brown sugar until fluffy.
- Beat in your eggs and vanilla extract until combined.
- In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Slowly mix your dry ingredients into your butter mixture until well combined.
- Fold in your chopped mini eggs.
- Using a large 3 tbsp cookie dough scoop, place your cookie dough balls on your prepared baking sheet, leaving a few inches in between for cookies to spread.
- Bake for 8-10 minutes or until cookies have JUST started to brown.
- Allow to sit for at least 5 minute on baking sheet before transferring to a wire cooling rack to fully cool. Enjoy!
Nutrition
Frequently Asked Questions About Mini Egg Cookies
Yes! Be sure to always check the label though as things can differ around the world.
Yes! Freeze in an airtight container for up to 6 months.
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- Gluten Free Dairy Free Cookies
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- Gluten Free Gingerbread Cookies
- Keto Meringue Cookies
- Gluten Free Pumpkin Cookies
- Gluten Free Shortbread Cookies
- Gluten Free Brown Butter Chocolate Chip Cookies
- Gluten Free Lemon Cookies
- Gluten Free Double Chocolate Cookies
- Key Lime Cookies (Gluten Free)
- Best Ever Gluten Free Sugar Free Monster Cookies
- Healthy Sugar Free Gluten Free Orange Cookies
best cookie EVER!