Description
These Mini Egg Cookies are delightful, buttery treats loaded with chopped mini chocolate eggs, perfect for Easter or any festive occasion. Soft on the inside and slightly crisp on the edges, these cookies combine a tender dough with bursts of colorful chocolate, making them a favorite for both kids and adults.
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 oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Cream fats and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, vegetable shortening, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until the mixture is well combined and smooth.
- Combine dry with wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until all ingredients are incorporated. Scrape down the sides of the bowl with a spatula as needed to ensure an even mix.
- Fold in mini chocolate eggs: Using a spatula or wooden spoon, gently stir in the chopped mini chocolate eggs without overmixing.
- Shape and bake: Roll the dough into 2-tablespoon sized balls and place them onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 9-11 minutes, or until the edges are set and lightly golden.
- Cool cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter is properly softened for easier creaming.
- Do not overbake to keep the cookies soft and chewy.
- Feel free to use any variety of mini chocolate eggs or substitute with chopped candy-coated chocolates.
- Chilling the dough for 30 minutes before baking can help prevent spreading if desired.
