Chunky Easter Cookies

🧂 Ingredients

• 1 cup + ½ tablespoon Butter – cold

  (230 grams total)
• ¾ cup + ¾ tablespoon Granulated sugar

  (160 grams total)
• ¾ cup +2 tablespoons Light brown sugar (lightly packed)

  (160 grams total)
• 1-1¼ cups mini Cadbury eggs – (crush)
• ¾ cup Mini marshmallows
• ¾ cup Cake/Pastry flour

  (100 grams total)
• 3 cups + 3 tablespoons All purpose flour

  (400 grams total)
• ¼ teaspoon Salt
• ¼ teaspoon Baking soda
• 2 teaspoons Baking powder
• 2 large Eggs – lightly beaten

Instructions

• 1 In the bowl of a standup mixer beat the butter for about 30 seconds. Add the
  brown and granulated sugar and beat again for about 40 seconds.
• 2 Add mini eggs and marshmallows and combine, then add flours, salt, baking soda
  and baking powder and beat again.
• 3 Lastly, add the whisked eggs and combine everything together.
• 4 When your dough has finally come together, weigh it to 4½ ounces/ 125 grams (3½
  ounces/100 grams if you want slightly smaller cookies) and make balls.
• 5 Place the balls on a baking sheet and freeze them for about 90 minutes.
• 6 Pre-heat the oven to 350F (180C) and place a baking sheet in the oven to heat.
  Line the hot baking sheet with parchment paper, place the cookies on the baking
  sheet and bake for approximately 20-25 minutes (17-20 if you made smaller
  cookies) or until they become golden brown and start spreading a bit.
• 7 When ready, remove the baking sheet from the oven and place it on a cooling
  rack. Let the cookies rest on the baking sheet for about 10-15 minutes and then
  transfer them directly on the cooling rack to cool completely. Serve and enjoy!

Nutrition Info