Easter Cookies
Easter Cookies are quick and easy to make, use only one bowl, and are ready to serve in under 30 minutes! These cookies are basically a thick, chewy, bakery-style chocolate chip cookie but with the nostalgic addition of Cadbury Mini Eggs. Everyone at your Easter celebration will LOVE these!
Servings: 26 cookies
Ingredients
- 2 sticks (227 grams) unsalted butter cold and cubed
- 1 ¼ cup (250 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 Tablespoon vanilla extract
- 2 large eggs PLUS 1 extra yolk at room temp
- 2 ¾ cup + 2 Tablespoons (375 grams) all-purpose flour measured accurately
- ½ teaspoon baking soda
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- 2 cups (340 grams) mix of Cadbury Mini Eggs and any chocolate chips you prefer I used semi-sweet
- Flaky sea salt for topping, optional
Instructions
- Preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, place the cold, cubed butter, light brown sugar, and granulated sugar. Start mixing on low and slowly increase to medium-high until light, fluffy, and slightly lightened in color - about 5 minutes. Stop once or twice during this time to scrape down the bottom and sides of the bowl.
- Add the eggs, egg yolk, and vanilla extract. Mix on medium until incorporated, about 1 minute. Scrape down the bottom and sides of the bowl.
- Add the flour, baking soda, baking powder, and salt. Mix on low until almost incorporated.
- Add the Cadbury Mini Eggs and chocolate chips. Mix on low until just combined.
- Using a large spring-loaded cookie scoop, portion the cookies into balls.
- Optional: Place the portioned cookie dough balls on a parchment-lined baking sheet and cover well with plastic wrap. Chill for 24-48 hours, for thicker, chewier cookies with a richer flavor.
- Bake cookies on prepared pans, spaced at least 2 inches apart, for 9 to 12 minutes, or until lightly golden brown at the edges but still slightly damp looking in the middle. Sprinkle with flaky sea salt, if using.
- Allow cookies to cool on baking pans before serving.
Notes
Shaping: Due to the larger size of the Cadbury Mini Eggs, your cookies may bake into slightly unusual shapes, especially if the dough is baked right away. If you're a perfectionist like me, immediately out of the oven, run a round cookie cutter (slightly larger in size than the cookies) around the edges of the hot cookies. This pulls their edges in slightly and makes uniform, perfectly round, slightly thicker cookies.
Optional Topping: Before baking, add extra Cadbury Mini Eggs and/or chocolate chips to the tops of each cookie. This gives a pretty, "did you buy this from a bakery?" appearance.