Whoops! Didn't really realize Easter was already this Sunday, I thought April was a bit farther away but nope. Happy April 1st (WHERE does the time go??) and get ready to bake some Easter mini egg cookies!
How CUTE are they?? Plus, they de-licious. Dan liked the "crunch" from the mini eggs in particular!
I'm gunna let you in on a little secret: these cookies are super similar to my white chocolate macadamia nut cookies with three main differences.
First, no macadamia nuts. Instead, add some dark chocolate chunks and, of course, some mini sugar coated chocolate Easter eggs! I used the Cadbury ones.
Actually, you can totally add macadamia nuts if you want I just wasn't feeling them.
Second, I swapped out the almond extract for more vanilla extract. Better flavor for chocolate IMO.
Third, I did a little of that "pan banging" technique to get those pools of chocolate. It's my new favorite thing when it comes to baking cookies! If you haven't tried it before no worries, directions in the recipe have you covered!Print
Enjoy these fun, festively decorated, chock full o' white and dark chocolate chunk cookies on Easter Sunday or even all spring long!
- 1 ½ cups all purpose unbleached flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoons corn starch
- ½ cup unsalted buter, room temperature
- 2 teaspoons vanilla extract
- 1 egg, room temperature
- ½ cup brown sugar
- ¼ cup white sugar
- ⅓ cup white chocolate chunks, roughly chopped
- ⅓ dark chocolate chunks, roughly chopped
- ⅓ cup Easter mini eggs (I used Cadbury Mini Eggs), roughly chopped + extra for topping
- In a medium bowl, sift together flour, baking soda, sea salt, and corn starch. Set aside.
- In a large bowl, cream together butter and sugars. Add the egg and vanilla extract. Whisk until thoroughly mixed.
- Stir the flour mixture into the sugar mixture until thoroughly combined.
- Gently fold in chopped mini eggs, dark chocolate chunks, and white chocolate chunks.
- Cover the bowl with plastic wrap and chill dough for 30 minutes. Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
- After chilling, scoop out dough and roll into balls, about 2 tablespoons each, onto the prepared baking sheet. Smoosh them down just a little bit, and garnish with chopped mini eggs as desired.
- Bake 10-12 minutes (depending on your oven). At the 8 minute mark, remove the tray from the oven and "slam" it down on your stove top a couple times. Place it back in the oven and cook for 30 seconds, then remove the pan and slam it again a couple times. Repeat this one more time: cooking for 30 seconds and slamming.
- Remove the cookies from oven when they look almost but not quite done. They will still be soft in the center. Let pan cool on a wire rack for 10 minutes. Remove cookies from the pan and let cool. Garnish with finishing salt as desired.