Easter is the first real sign of spring here, when the first buds of green pop up on trees and the mornings become sunnier and warmer with each day that passes. The best thing about Easter is not only getting together with family for a big dinner, but the afternoons on the holiday weekend spent painting eggs
and snacking on decorated cookies. Easter candy is my favourite – it’s way better than Christmas or Halloween candy – because at Easter you get adorable, sticky little peeps, Cadbury Cream Eggs, and the best – mini eggs! Mini eggs are a staple – I’m never not snacking on a handful over the time leading up
to and after Easter weekend, so I thought – why not combine my favourite cookie with my favourite candy to create the ultimate Easter treat!
The classic chocolate chip cookie is kicked up a notch with crushed mini eggs mixed in with the dough, and a few on top for added cute-ness. I love the added crunch of the candy shell that is mixed in with the soft and chewy cookie, and of course, the added mini eggs = double the chocolate goodness. As with regular cookie dough, these can be made ahead and frozen so you can easily pop them in the oven to bake for a fun school treat, or when you’re expecting a house full of little ones to decorate eggs. Be sure to add the eggs on top after the cookies are baked, if not, their shells will crack! Happy baking!
Mini Eggs Chocolate Chip Cookies
- 1/2 cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 4 oz dark chocolate chunk, or your preference
- ½ cup mini eggs, crushed, plus more for top
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks and mini eggs, then chill the dough for at least 30 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper or use a silpat silicone baking mat.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Remove from oven and arrange additional mini eggs on top. Let cool on the pan until bottoms are set, then transfer to a wire rack to cool completely.
Aleshia Pinto is a food blogger and carb enthusiast, who creates recipes aimed at bringing people together. Her blog, less with bread, is a collection of traditional and non traditional Italian recipes inspired by the seasons and current cravings. On any given day, she can be found planning her next dinner series or daydreaming about pasta!
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