Description
This Mini Egg Cookies recipe is perfect for using those colorful mini chocolate eggs in a delicious, tender cookie. With a buttery and soft texture, these cookies combine the sweetness of sugar and brown sugar with a gentle crunch from the chopped mini eggs. Ideal for springtime treats or Easter celebrations, these cookies bake quickly and deliver a festive and delightful dessert the whole family will enjoy.
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 baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly to evenly distribute the leavening and seasoning.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, vegetable shortening, granulated sugar, and brown sugar together 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 the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough. Scrape down the sides of the bowl with a spatula as needed to ensure all ingredients are incorporated.
- Add Mini Eggs: Fold in the chopped mini chocolate eggs gently using a spatula or wooden spoon to distribute them evenly throughout the cookie dough.
- Shape and Bake: Roll the cookie dough into balls about 2 tablespoons each. Place them spaced about 2 inches apart on the prepared baking sheets to allow room for spreading. Bake in the preheated oven for 9-11 minutes, or until the edges are set and just starting to turn a light golden color.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. This helps them finish setting and prevents breaking when moving.
Notes
- Using both butter and vegetable shortening creates a tender cookie texture with a slight crisping on the edges.
- Be careful not to overmix once the dry and wet ingredients are combined to keep cookies soft and tender.
- Mini chocolate eggs can be substituted with chocolate chips or chopped candy for variation.
- For uniform cookies, use a cookie scoop to portion dough precisely.
- Store cookies in an airtight container at room temperature for up to 5 days.
