Mini Eggs® / Eggies® Cookies
Mini Eggs®/ Eggies® Cookies
¾ cup unsalted butter (softened)
¾ cup granulated sugar
¾ cup firmly packed brown sugar
2 large eggs (room temperature)
2 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
2 cups Mini Eggs®/ Eggies® (partially smashed)
Preheat Oven 350°F
Line a cookie Sheet with parchment paper
Beat softened butter, granulated sugar, and brown sugar on medium speed in mixer for about 2 minutes, until blended and smooth. Scrape down the sides with a spatula. Add eggs one at a time, fully incorporating after each addition. Add the vanilla and blend well. Scrape down bowl again.
In a separate bowl whisk the flour, baking soda, and salt.
Turn mixer to low speed and slowly add the flour mixture to the wet ingredients. Blend only until any patches of flour disappear. Scrape down sides again. With mixer still on low speed add the chocolate eggs to quickly incorporate them to the mixture.
Remove mixing bowl from mixer and give a little final stir to the mixture with your spatula.
Using a spoon or small ice cream scoop portion tablespoon size mounds of cookie dough on your prepared baking sheets. Space them about 1 ½ inches apart.
Bake at 350°F for 10-13 minutes. Just until golden brown if you want a chewy cookie. If you prefer a crisp cookie just bake an extra 2-3 minutes, do not let burn.
Take out of oven and let sit for 10 minutes.