Description
Easter egg cookies recipe, crunchy and soft in the center with mini chocolate eggs (for 12 cookies)
Ingredients
- 115 g (1 stick) Butter - unsalted and softened
- 50 g (1/4 cup) Sugar - granulated
- 80 g ( 1/3 cup) Brown sugar
- 1 Egg - large at room temperature
- 1 tsp Vanilla extract
- 190 g (1 1/2 cups) Flour - All-purpose
- 10 g (1 1/2 tbsp) Cornstarch
- 1 tsp of baking powder
- 1/2 tsp. baking soda
- 1 pinch of sea salt
- 100 g (1 cup) Chocolate eggs
Instructions
- In a large bowl, place the softened butter with the white granulated sugar and brown sugar and beat with an electric mixer on medium speed for about 2-3 minutes until creamy.
- Add the egg and vanilla extract and beat again for 1 minute to incorporate.
- Finish with the dry ingredients, flour, cornstarch, baking powder, baking soda and sea salt.
- Mix this time with a spatula or wooden spoon to incorporate them.
- Then add the crushed chocolate eggs to the cookie dough and mix again to incorporate.
- Form cookie dough balls with 2 tablespoons or an ice cream scoop into equal sized balls.
- Place the dough balls on a baking sheet lined with baking paper.
- Add a few chocolate eggs to the top of the dough balls.
- Place the baking sheet in the freezer for 20 minutes or 1 hour in the refrigerator.
- Preheat the oven to 350°F / 180°C and take the baking sheet out of the freezer and space the balls about 5 cm apart to prevent them from sticking together during baking.
- Bake the cookies for about 13 - 15 minutes, until they are golden brown on the edges and still soft in the center.
- Let them cool for about 10 minutes on the baking sheet before moving them to a cake rack.
- Enjoy!
Notes
Storage: Up to 5 days in an airtight container and up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies,
- Cuisine: American