Mini Egg Cookies

🧂 Ingredients

• 260 g all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 230 g unsalted butter

  softened to room temperature
• 100 g granulated sugar
• 50 g brown sugar
• 1 large egg

  room temperature
• 1 large egg yolk

  room temperature
• 2 teaspoons vanilla extract
• 100 g mini egg chocolates

  crushed, plus a handful extra for topping
• 100 g milk or dark chocolate

  roughly chopped, plus a handful extra for topping

Instructions

• 1 Prep: Preheat oven to 350°F and line a baking sheet with parchment paper. Set
  aside.
• 2 Dry mixture: In a small bowl, stir together flour, cornstarch, baking soda, and
  salt. Set aside.
• 3 Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to
  beat the butter until it becomes very creamy and pale in colour. Add the
  granulated sugar and brown sugar and beat on medium speed until creamy and
  fluffy, about 3 minutes.
• 4 Eggs: Add the whole egg, egg yolk, and vanilla extract and mix on low speed
  until combined.
• 5 Combine dry and wet: Add the flour mixture and briefly mix on low speed until
  almost combined but with some patches of flour remaining.
• 6 Chocolate: Add the crushed mini eggs and chocolate chunks. Switch to a spatula
  to finish folding the dough together until just combined.
• 7 Scoop cookie dough: Use a 4-tablespoon cookie scooper to scoop out balls of
  cookie dough. Release the dough balls on your lined baked sheet, leaving about
  2” in between each ball to account for spreading. Press a few pieces of chopped
  mini eggs on top of each dough ball.
• 8 Bake: Bake cookies for about 12 minutes or until the edges are set and lightly
  golden brown but the middle is still very soft. In the last 2 minutes of baking,
  press a few extra pieces of chocolate on top of each cookie (optional).
• 9 After baking: Immediately after taking them out of the oven, use a large round
  cookie cutter to swirl the cookies to make them perfectly round or use a fork to
  push in any uneven edges while the cookies are still soft. Press a few extra
  mini eggs on top of each cookie and sprinkle any remaining pastel mini egg
  "dust" on top of the cookies for a picture-perfect look.
• 10 Cool: Let cookies cool for 5-10 minutes before transferring them to a wire rack
  to cool completely or enjoy while still warm.

Nutrition Info