Happy Easter weekend everyone!
I know it’s going to be a weird one for a lot of people who are used to getting together with family and friends for brunch or dinner, doing big Easter egg hunts, opening gifts, and more. It’s going to be weird for everyone really, because regardless of what you used to do, the option to do it probably doesn’t exist right now.
So on that note I thought I would give you this recipe (before the grapefruit lavender cake) to brighten up your weekend. Hopefully you were able to splurge on Easter chocolate, if nothing else.
These mini egg cookies are a delightful way to kick off the weekend, sweet, soft with a little crunch from the mini eggs, I promise you the whole family will love ’em; even the ones that don’t really care for desserts – like me.
YIELD – approx. 18 medium sized cookies
- 11/2 cups flour (*you can sub a good gluten-free flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cups butter (room temperature, *coconut oil works wonderfully as well)
- 1/2 cups brown sugar
- 1 egg + one yolk (room temperature is best)
- 1 tsp vanilla extract
- 1 – 11/2 cups crushed mini eggs
*Special Notes – I used 1 cup of crushed mini eggs and I felt like that was fine, but if you want them to be loaded, go ahead and add another 1/2 cup. If you like things really sweet then I would add 1/4 cup of white sugar as well. I personally don’t believe they need to be that sweet and there’s lots of sugar and sweetness that comes form the mini eggs, so I only use 1/2 cup brown sugar; but it is totally up to you. I would also double the batch because they are that good!
- Preheat the oven to 350F.
- In a large mixing bowl of a stand mixer, cream the butter (or coconut oil) until it’s nice and silky about 2 minutes. Then add the brown sugar and continue to mix until it is smooth about 3 minutes. (If you don’t have a sand mixer, you can use a hand mixer or some good ‘ol elbow grease).
- Next mix in the egg, egg yolk and vanilla, beating until smooth and well combined.
- In a separate bowl whisk together flour, baking soda and salt; then fold the mixture into the wet ingredients with a spatula. Lastly fold in the crushed mini eggs.
- Line a baking sheet with parchment paper and scoop the dough with a small ice cream scoop or a loaded tablespoon. Roll the dough for a few seconds in your hand and pop down on the baking sheet leaving about 3 inches of space between cookies and the edge of the pan as the cookies will spread a bit. You will most likely have to do it in 2 or 3 batches depending on the size of you cookie sheet.
- Bake for 10-12 minutes or until edges are just starting to turn a golden brown. I check the first batch after 10 minutes and then pop them back in if I need to. In my oven it is 12 minutes exactly. But they are best when they are a little undercooked as they will cook a bit more as they cool and remain nice and soft.
- Transfer to a baking rack to cool completely and then get them in your belly!
These are such a fun treat and easy to make with the kids. And of course you will all enjoy sneaking a few mini eggs here and there as you move through the recipe; Luna sure did!
Also, if you need a gluten-free version, you should be just fine to sub a really good gluten-free flour like Bobs Red Mill 1 to 1.
The great thing about this recipe too – is that it’s a great base cookie recipe, so you can feel free to change out the mini eggs for chocolate chips, or butterscotch chips or white chocolate and cranberries – you name it!
I hope you all have a fabulous weekend no matter what it is you end up doing.
Till the next recipe,