History in the Making

History in the Making

Mini-Egg Cookies, Make It Monday

If you are like me, you love the chocolate and candy that comes with Easter, and maaaaaybe buy a little too much and end up with leftovers. (Or if you’re entirely done yours already, there should be cheap chocolate available tomorrow- mini creme eggs, hopefully you are waiting for me!) Although just sitting and eating Mini-Eggs is a delightful prospect unto itself, I do enjoy working different candies into my favourite recipes to make more of a great thing- henceforth, I took my favourite chocolate chip cookie recipe, and added crushed and full Mini-Eggs!
Mini-Egg Cookies

I am really picky when it comes to cookie recipes- I will try most any cookie recipe once but I won’t make it a second time around unless it really impresses me. My favourite cookies are your standard chocolate chip and sugar cookies, but it’s surprisingly difficult to find basic but excellent recipes to make them. I came across this recipe on KitchenMeetsGirl.com (who links Better Crocker), and it’s got to be one of my new favourite recipes. I tweaked the recipe to reduce the chocolate chips and include Mini-Eggs, and they turned out perfectly!

Perfectly Soft Chocolate Chip Cookies, aka Mini-Egg Cookies

Crushed Mini-Eggs.png
-1¼ cups granulated sugar
-1¼ cups packed light brown sugar
-1½ cup butter, softened
-1 tablespoon vanilla
-3 eggs
-4¼ cups all-purpose flour
-2 teaspoons baking soda
-½ teaspoon salt
**12 ounces semi-sweet chocolate chips**
**6 ounces crushed Mini-Eggs, 48 full Mini-Eggs to top**
1. Preheat oven to 375 degrees F.
2. In the bowl of a large electric mixer, cream together granulated sugar, brown sugar and butter. Add in vanilla and eggs and beat to combine.
3. In a large bowl, sift together flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and beat to combine. Stir in the chocolate chips and crushed Mini-Eggs.
4. Drop dough by rounded spoonfuls (I used a 2-tablespoon cookie scoop) on an ungreased cookie sheet 2 inches apart. Place one Mini-Egg on each cookie.
5. Bake for 8 to 10 minutes, or until just lightly golden brow.
**Only change made is inclusion of Mini-Eggs!**
-Note: these were large cookies, and I was able to make 54 cookies instead of 48. If you are using a standard size KitchenAid Mixer, it will fill the entire mixer, and you will have to push the dough back in.
Mini Egg cookies
How do you use holiday chocolate and candy in recipes? And what is your favourite cookie recipe? 
Until tomorrow,
The Historian
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