Mini Egg Cookies
Mini Egg Cookies take chocolate chip cookies to a new level and are perfect for Easter. Soft, rich, and buttery, these cookies are sure to please.
Servings: 24 cookies
Ingredients
- ¾ cup butter, softened
- 1 cup white sugar
- ½ cup brown sugar, lightly packed
- 1 large egg
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup mini chocolate chips
- ¾ cup Micro Mini Eggs
Instructions
- Cream together butter and sugars in a stand mixer or using an electric mixer, until smooth and creamy
- Beat in egg, milk, and vanilla.
- Add Flour, baking powder, baking soda, and salt.
- Mix on low until just combined.
- Fold in mini chocolate chips and micro mini eggs
- Cover and refrigerate for 1 hour or up to 24 hours.
- Remove dough from fridge and let sit at room temperature for 5 minutes before scooping.
- Preheat oven to 350℉
- Line a cookie sheet with parchment paper
- Using a cookie scoop or tablespoon, scoop dough onto prepared cookie sheet about 2 inches apart
- Bake in preheated oven for 12-14 minutes
- Allow to rest on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.
- Store in an air-tight container at room temperature for up to 3 days.
Notes
The dough can also be frozen before baking. Scoop the dough into balls onto a parchment paper-lined baking sheet. Cover and place in the freezer for one hour. After an hour, place cookie dough balls in a freezer bag or air-tight container and freeze for up to three months. No need to thaw them when you want to bake them, just place them on a baking sheet and bake at 325°F for 15-17 minutes.