Cookies,  Holiday

Mini-Egg Cookies The Perfect Treat For Easter

I do tend to make these cookies every Easter just so I can have that special treat. This year I made them ahead of time and put some in the freezer so that they will last longer, or that is the plan, I will let you know if that plan works.

These cookies are my weakness. Every time I make them I tend to eat the most of them. I also hide them so Kevin doesn’t find them just so I can eat more of them. This doesn’t happen very often with the baking I do, thankfully, but for some reason these cookies I can’t seem to control myself.

Easter is the perfect time to make all of your favorite desserts with mini eggs! They can honestly go in anything, and I really do mean anything. Mini eggs are delicious in brownies, vanilla cake, cookies, and rice crispy squares just to name a few. If you have an obsession with mini eggs you will know they taste great on anything.

You can make these cookies any time of the year and substitute the mini eggs for chocolate chips, or at Christmas time use festive color smarties or any candy-coated chocolate.

I hope that you have a wonderful Easter, and I hope you enjoy these cookies as much as I do!

INGREDIENTS

3 cups flour

1 teaspoon baking soda

1/2 teaspoon of salt

1 cup butter

1 cup packed brown sugar

1 cup white sugar

2 eggs room temperature

2 teaspoons of vanilla

1 1/2 cups mini eggs

DIRECTIONS

Preheat oven to 325° F and line baking sheets with parchment paper.

Mix together flour, baking soda, and salt and set aside.

Whip butter for one minute on high, then add both sugars. mix for another 5 minutes on med-high until it becomes a pale yellow. 

Add the eggs in, one at a time, once they are mixed in completely, then add in the vanilla. Scrape down the sides and the bottom of the bowl. Beat until this is well combined, 2-3 more minutes.

Slowly add the flour mixture. Once that is combined add the mini eggs.

Scoop the batter and bake for about 10 minutes. When I bake my cookies I move the racks to the top half of the oven so they bake slower, there’s nothing worse than a burnt cookie.

Mini Egg Cookies

Course Dessert
Cuisine American
Keyword cookies, Easter, mini egg cookies, mini eggs
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter room temperture
  • 1 cup brown sugar packed
  • 1 cup white sugar
  • 2 eggs room temperature
  • 2 tsp vanilla
  • 1 1/2 cups mini eggs

Instructions

  • Preheat oven to 325° F and line baking sheets with parchment paper.
  • Mix together flour, baking soda, and salt and set aside.
  • Whip butter for one minute on high, then add both sugars. mix for another 5 minutes on med-high until it becomes ap ale yellow. 
  • Add the eggs in, one at a time once they are mixed in completely, then add in the vanilla. Scrape down the sides and the bottom of the bowl. Beat until this is well combined, 2-3 more minutes.
  • Slowly add the flour mixture. Once that is combined add the mini eggs.
  • Scoop the batter and bake for about10 minutes. When I bake my cookies I move the racks to the top half of the oven so they bake slower, there’s nothing worse than a burnt cookie.