Chocolate Chip cookies are good, but Mini Egg Cookies are better! You can never go wrong with Mini Eggs. These have been tried, tested and gone. 🙂
Here’s what you will need:
– 1 cup brown sugar
– 1/2 cup white sugar
– 1 cup salted butter
– 2 large eggs
– 1 TBS vanilla extract
– 2 1/2 cups all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 1/2 cup mini eggs
To start, preheat the oven to 300F (with convention fan on, if possible). With an electric mixer, mix the sugars together.
Then add the butter and beat until its a grainy paste. Add in the eggs and vanilla extract. Then add in the flour, soda and salt and blend together, without over blending. Next, take your mini eggs and put them in a ziploc bag as shown.
Lightly smack them until they all break. Take apart the big pieces from the little ones. We don’t want to waste any mini eggs here, because they are so darn good. So take all th small pieces and lightly toss them into the cookie mixture . Take a cookie sheet and non-stick proof it. Then take a tablespoon of cookie mixture and roll it into a ball. Add in the big pieces to make it look like they are full pieces. Try not to put full pieces in the cookies, as it will separate the cookies as two different things, rather than making it seem like it’s supposed to be that way.
Bake on the middle rack, turning the cookie sheet around half way through. Bake for 20-25 minutes. Take out and let cool for 3 minutes. Transfer to a cooling rack. Then enjoy 🙂
