giant mini egg cookies
oversized mini egg chocolate chip cookies
Equipment
- Mixer (stand alone or handheld)
- Cookie Sheet
- Aluminum Foil
- Dry Measuring Cups and Spoons
- Spatula
- Cookie Scoop (1" or 2") or Ice Cream Scoop
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup butter salted room temp
- 1/2 tsp salt
- 1 1/4 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 1/2 tsp vanilla
- 2 eggs room temp
- 3/4 cup chocolate chips semi sweet
- 3/4 cup mini eggs
Instructions
- Measure all ingredients and make sure they are all at room temp. Microwave butter for 20-30 seconds if needed and put eggs in a bowl of hot (from the tap, not boiling) if needed.
- Add butter and sugars to mixer bowl and mix until well combined (approx. 2 mins)
- Add eggs, one at a time, mixing in between.
- Add Vanilla.
- Add chocolate chips and half the mini eggs to the flour and stir. Coating them in flour will keep them from sinking to the bottom of your cookies. Then add to butter, sugars, egg mixture wth baking soda and salt.
- Scoop using your desired scoop size onto an aluminum foil lined cookie sheet. A 2" scoop will make approx. 14 cookies.
- Take remaining mini eggs and place on top of the cookie dough balls
- Chill in fridge for minimum 1 hour. Desire amount of time is 4-12 hours.
- Preheat Oven to 400 degrees
- Once preheated, cook for the appropriate time based on your cookie size. For Larger cookies bake 12-14 minutes. The edges of the cookies will become slightly stiff and you will just see bits of golden on the cookies. You don't want the bottoms to be dark as they will darken more while cooling.
- Cool on pan for 5 minutes before transferring to cooling rack to dry completely.
Notes
You are making standard size cookies, adjust oven temp to 350 degrees and cookie time to 9-11 minutes.