M&M Easter Egg cookies
Soft, crispy, and chewy Easter Egg M&M cookies. These homemade mini egg cookies are everything a chocolate chip cookie should be. Perfectly buttery and sweet. The best festive Easter mini egg cookies ever!
Equipment
- Ice scoop
- Wiring reck
- Parchment paper or non-stick baking mats
- Hand mixer or stand mixer
- Baking sheet
- Measuring scale
Ingredients
- 250 grams unsalted butter
- 375 grams All-purpose flour
- 75 grams granulated sugar
- 140 grams (light) brown sugar
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 200 grams M&M easter eggs chopped + extra for topping
- ½ tsp fine sea salt
- 2 eggs
- 170 grams chocolate chips optional
Instructions
- Preheat a convection oven to 175°C (345°F). Line baking sheets with parchment paper or nonstick baking mats.
- Melt the butter in a microwave save bowl in the microwave for about 1 minute. Next, in a large mixing bowl mix the butter, granulated sugar, and light brown sugar with an electric mixer on medium speed, for about two minutes.250 grams unsalted butter, 75 grams granulated sugar, 140 grams (light) brown sugar
- Add the vanilla extract and the eggs one at a time until combined. Gradually beat in the flour, salt, baking powder, and baking soda.375 grams All-purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp fine sea salt, 2 eggs, 2 tsp vanilla extract
- Chop the mini eggs into small chunks using a kitchen knife. Stir in the chocolate egg chunks until they are evenly distributed throughout the dough.200 grams M&M easter eggs
- Portion the dough with an ice scoop or a tablespoon ( into 1½ tablespoon-sized balls). Try to portion the dough into equal pieces, that is better to bake them evenly. At this point, you can choose to bake the dough, refrigerate, or freeze the dough. I advise you to let the dough chill for an hour so it can set and the flavors can develop properly.
- Place the cookie dough balls evenly apart on a baking sheet, about 2 inches apart (5 cm apart). Put two or more chocolate M&M eggs on top of the cookie dough balls. For best results, I suggest baking only one sheet pan worth of cookies at a time and not to overcrowd the pan. So that the cookies can bake evenly at the right temperature in the middle of the oven.
- Bake at 175°C (345°F) for 14-18 minutes, until golden brown. It is important to not overbake the mini egg cookies! The cookies won't look done, but they are. The cookies continue to cook for a few minutes after baking. Remove the cookies from the oven cool them for 5 minutes on the baking sheet. Then carefully remove the cookies to a wiring rack to cool completely.
Nutrition
Calories: 215kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 126mgPotassium: 33mgFiber: 1gSugar: 14gVitamin A: 301IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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