1-Bowl Mini Egg Cookies
If you're a fan of soft and chewy cookies, you're going to love these Mini Egg Cookies! They are loaded with crunchy chocolate eggs and pools of melty chopped chocolate–flavors you love in an Easter cookie. They're made in one bowl and require less than 45 minutes from start to finish.
PREP TIME
15 minutes
COOK TIME
12 minutes
INGREDIENTS
11
Serves: 20
Ingredients
- 12 Tbsp12 Tbsp12 Tbsp Butter, Unsalted, at room temperature
- 1 cup1 cup1 cup Light Brown Sugar
- 1 whole1 whole1 whole Egg, at room temperature
- 1 whole1 whole1 whole Egg Yolk, at room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 2 cups2 cups2 cups All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.75 cup0.75 cup0.75 cup Candy-Coated Chocolate Mini Eggs, roughly chopped
- 0.75 cup0.75 cup0.75 cup Dark Chocolate, chopped
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F/177°C. Line two sheet pans with parchment paper.
- In a large mixing bowl, using a handheld or stand mixer with the paddle attachment beat the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.
- Scrape down the bowl, add in the egg, yolk, and vanilla, and beat until combined.
- Sift the flour, baking soda, baking powder, and salt into the bowl and mix on medium-low speed until almost combined.
- Add the mini eggs and chocolate. Use a rubber spatula to fold them into the dough until just combined.
- Using a 1.5 oz cookie scoop, or about 2 tablespoons, scoop the dough and roll in balls. Arrange the balls on the prepared sheet pans, leaving 2 inches of space between each cookie.
- Bake, one sheet at a time, for 11-13 minutes or until the edges are lightly golden brown and the centers look slightly underbaked. Remove from the oven and use a round cookie cutter, slightly larger than the cookie, to shape them into even circles.
- Allow the cookies to cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.
Notes
Storage: Keep soft and fresh by storing cookies in an airtight container at room temperature for up to 5 days.
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About This Recipe
Show nutritional information
Coconut Free Cookies Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 213 |
| Fat: | 11 g |
| Carbohydrates: | 25 g |
| Protein: | 6 g |
| Cholesterol: | 18 g |
| Sodium: | 120 mg |
| Fiber: | 1 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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