Mini Egg Cookies
Mini Egg Cookies have crunchy edges and deliciously soft and chew middles that are packed with mini eggs. The perfect combination!
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
Serving: 1cookieCalories: 132kcalCarbohydrates: 18.6gProtein: 1.6gFat: 5.9gFiber: 0.3gSugar: 10.6g
Tried this recipe?Let us know how it was!