Description
These Mini Egg Cookies are a delightful treat featuring a soft and chewy texture, loaded with chopped mini chocolate eggs for a festive, colorful twist. Perfect for spring celebrations or any time you crave a sweet, buttery cookie with a fun surprise inside.
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 your 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 until well combined. This helps distribute the leavening ingredients evenly throughout the flour.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, vegetable shortening, granulated sugar, and packed brown sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully incorporated, creating a smooth cookie dough base.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Add Mini Eggs: Fold in the chopped mini chocolate eggs gently using a spatula or wooden spoon to evenly distribute the colorful candy pieces throughout the dough.
- Shape and Bake: Roll the dough into approximately 2-tablespoon sized balls and place them on the prepared baking sheets, spacing each ball about 2 inches apart to allow room for spreading. Bake the cookies for 9-11 minutes or until the edges look set and are lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute mini chocolate eggs with crushed regular chocolate candies or chocolate chips.
- Make sure the butter is softened to room temperature for easier creaming with sugars.
- Do not overmix once the flour is added to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with vegan butter and ensure mini eggs are dairy-free.
