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Mini Egg Easter Cookies Recipe

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★★★★

3.9 from 42 reviews

Delight in these Mini Egg Easter Cookies featuring a rich browned butter base, studded with colorful mini eggs and chunks of white chocolate. Perfectly chewy with a hint of nuttiness, these festive cookies bring a delightful crunch and a burst of sweetness, ideal for celebrating the Easter season with family and friends.

Ingredients

Scale

Butter Mixture

  • 1 cup (227g) Unsalted Butter, at room temperature

Sugars

  • 3/4 cup (165g) Dark Brown Sugar
  • 3/4 cup (150g) White Sugar

Wet Ingredients

  • 2 Large Eggs
  • 1 tsp Vanilla Extract

Dry Ingredients

  • 2½ cups + 1 tbsp (310g) All Purpose Flour, measured correctly
  • 3/4 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 1 tsp Salt

Add-ins

  • 1 cup (180g) Mini Eggs, roughly chopped
  • 1/2 cup (70g) Roughly Chopped White Chocolate

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt the butter and bring it to a boil. Continue heating while stirring constantly until it turns a nutty brown color. To check the color, periodically remove from heat. Once browned, transfer to the fridge to cool slightly for 15 minutes. Alternatively, melt butter without browning if desired.
  2. Mix Dry Ingredients: In a medium to large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
  3. Combine Sugars and Butter: In a large mixing bowl, beat the browned or melted butter with the dark brown sugar and white sugar using a hand mixer until well combined.
  4. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter and sugar mixture. Beat thoroughly, scraping sides as needed. Gradually mix in the flour mixture on low speed until just combined, being careful not to overmix.
  5. Fold in Add-ins: Gently fold the chopped mini eggs and white chocolate into the dough using a spatula until evenly dispersed.
  6. Form and Chill Cookies: Line a baking sheet with parchment paper. Using your hands or a scoop, form cookie dough balls about 2 tablespoons each. Place them all on the sheet and refrigerate for 30 minutes to rest—this step is crucial for best texture.
  7. Preheat Oven: Heat the oven to 350°F (175°C).
  8. Arrange and Bake: Remove dough from the refrigerator and distribute cookies evenly across 3 baking sheets lined with parchment paper, placing 6-8 cookies per tray. Bake for 13 minutes until edges are lightly golden.
  9. Cooling: If baking in batches, keep remaining cookies cold in the refrigerator between batches to maintain shape and texture.

Notes

  • Browning the butter adds a nutty depth of flavor but can be skipped for a milder taste.
  • Chilling the dough before baking is essential to prevent spreading and to develop the best texture.
  • Keep cookies refrigerated between batches for consistent baking results.
  • Use parchment paper on baking sheets for easy cookie removal and cleanup.
  • Adjust baking time slightly if cookies are larger or smaller than 2 tablespoons each.

Keywords: Easter cookies, Mini Egg cookies, brown butter cookies, festive cookies, holiday baking, white chocolate cookies

Find it online: https://epicrecipebox.com/mini-egg-easter-cookies-recipe/