I COOKIES WITH MINI EASTER EGGS are irresistibly indulgent biscuits, perfect for the Easter period but so good they can be made all year round. Crunchy on the outside and soft in the center, they contain chopped chocolate and delightful colorful mini eggs that, during baking, become slightly melty while still keeping a pleasant crunch.
The contrast between the buttery base and the sugary shell of the mini eggs creates a texture combination that wins you over at the first bite. Plus, the pastel-colored small eggs make these cookies cheerful and visually appealing, ideal for snack time, gifting, or adding to an Easter buffet.
Simple to prepare and loved by adults and children alike, cookies with mini eggs are the perfect idea to bring a festive, fragrant, and super-indulgent dessert to the table.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Easter
Ingredients
- 1/2 cup + 1 tbsp (about 4.4 oz) butter butter (soft)
- 1/2 cup (packed) (about 3.5 oz) brown sugar light brown sugar (light)
- 6 tbsp (about 2.6 oz) granulated sugar
- 1 egg (medium, at room temperature)
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 2 1/2 cups all-purpose flour
- 1/3 tsp salt
- 1 tsp vanilla extract
- 3.5 oz mini eggs (hazelnut- or almond-coated candies)
- 3 oz dark chocolate
- as needed extra mini eggs
For the cookies with mini eggs you will need
- 1 Bowl
- Electric whisk
- 1 Sieve
- 1 Spatula
- 1 Cutting board
- 1 Knife
- 2 Baking sheets
- Parchment paper
Preparation — cookies with mini eggs
In a bowl or in the bowl of a stand mixer fitted with the paddle attachment, place the soft butter, the light brown sugar and the granulated sugar. Mix everything until you obtain a creamy texture.
Add the egg, the vanilla extract and mix well to combine.Add the sifted dry ingredients: flour, baking powder, baking soda and salt. Mix until a homogeneous dough forms.
Add the chopped chocolate and the mini eggs crushed with a mortar or roughly chopped. Mix until they are evenly distributed throughout the cookie dough.
Weigh the dough and divide it into eight cookie dough balls: each weighs about 3.5 oz.
Once formed, place the balls in the freezer for at least 30 minutes, or in the refrigerator for about an hour.Preheat the oven in conventional mode to 392°F or in fan (convection) mode to 356°F.
Remove the cookies from the freezer/fridge and place them on 2 baking sheets lined with parchment paper. I put four on each sheet.
Bake the cookies with mini eggs for 14 minutes. Remove from the oven and, while still warm, decorate them by pressing additional mini eggs into the tops.To give them a perfectly round shape, you can turn them while still warm inside a round cookie cutter.
Storage
At room temperature
In an airtight container or a tin box.
They stay perfect for 4–5 days.
In the refrigerator
Not recommended, as they tend to harden and lose fragrance.
In the freezer
You can freeze them already baked (up to 2 months) well sealed in food bags.
Or freeze the raw dough balls and bake them straight from frozen, adding 1–2 minutes to the baking time.
