Chunky Easter Cookies
Rich, chewy and chunky Easter cookies are loaded with mini Cadbury eggs that give them the perfect crunch. Similar to a chocolate chip cookie, they have soft and gooey centers, crisp edges and are the perfect holiday treat with only 15 minutes of prep time!
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
- 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.
- Add mini eggs and marshmallows and combine, then add flours, salt, baking soda and baking powder and beat again.
- Lastly, add the whisked eggs and combine everything together.
- 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.
- Place the balls on a baking sheet and freeze them for about 90 minutes.
- 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.
- 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!
Notes
Use a food processor to crush the mini eggs, just pulse a couple of times or you could place the eggs in a freezer bag and crush them by smashing them with a hammer or a pan.
Store mini egg Easter cookies in an airtight container for up to a week. Cool the baked cookies completely and store in a freezer safe bag or container for up to three months.
You can also freeze the unbaked cookie dough. After they are rolled into balls, flash freeze for about an hour until they are hard. Transfer your dough balls to a freezer safe container and store for up to 3 months. Thaw slightly but proceed with baking instructions while your cookies are still cold.
Nutrition
Calories: 545kcalCarbohydrates: 76gProtein: 8gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 34mgSodium: 362mgPotassium: 82mgFiber: 1gSugar: 43gVitamin A: 795IUVitamin C: 1mgCalcium: 118mgIron: 2mg
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