Easter Egg Cookies Recipe
Soft, chewy bites studded with colorful confections for a playful springtime twist.
Easter Egg Cookies: A Chocolatey Delight for the Holidays
Easter is a time for joy, celebration, and of course, delicious desserts. If you’re looking for a treat that combines the spirit of Easter with the richness of chocolate, look no further than these Easter Egg cookies. These cookies are not only a delight to the taste buds but also a fun project to make with family and friends.
**Ingredients for Success**
To make these delightful cookies, you will need the following ingredients:
- **2 1/4 cups all-purpose flour**
- **3/4 cup Dutch-processed cocoa powder**
- **2 tsp baking powder**
- **1 tsp kosher salt**
- **1/2 tsp baking soda**
- **1 1/2 cups candy-coated chocolate eggs (such as Cadbury Mini Eggs)**
- **1 1/4 cups salted butter, at room temperature**
- **1 cup granulated sugar**
- **1 cup light brown sugar**
- **2 large eggs, at room temperature**
- **1 Tbsp vanilla extract**
- **1 2/3 cups semi-sweet chocolate chips**
- Pastel nonpareils and pastel sprinkles (optional)
**Instructions for Perfection**
Here’s how you can bring these cookies to life:
- Preheat the Oven: Begin by preheating your oven to 350°F. Line two baking sheets with parchment paper to ensure easy cookie removal.
- Prepare the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and baking soda. This mixture will form the base of your cookies.
- Crush the Candy Eggs: Place the candy-coated chocolate eggs in a zip-top bag. Use a rolling pin to gently crush them into large pieces. This will help distribute the chocolate evenly throughout the cookies.
- Mix the Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Add eggs one at a time, mixing on low after each addition. Mix in vanilla extract to enhance the flavor.
- Combine Wet and Dry Ingredients: Add the flour mixture to the mixer in batches, mixing on low until just combined. Avoid overmixing to keep the cookies tender.
- Stir in Chocolate Chips and Candy Eggs: Gently stir in 1 1/3 cups chocolate chips and 3/4 cup of the crushed candy eggs. Reserve the remaining chocolate chips and candy eggs for topping.
- Form the Cookies: Scoop half the dough into 1 1/2-tablespoon balls and place them on the prepared baking sheets about 2 inches apart. If using sprinkles or nonpareils, roll the dough balls in these toppings to coat thoroughly.
- Top with Chocolate and Candy Eggs: Place 2 to 3 large pieces of the reserved crushed candy eggs and a few chocolate chips on top of each cookie. Gently press them into the dough to ensure they adhere.
- Bake to Perfection: Bake the cookies until they are barely set and still soft and chewy, about 10 to 11 minutes.
- Cool and Enjoy: Let the cookies cool for 10 minutes on the baking sheet before transferring them to a baking rack to cool completely.
**Tips and Variations**
Here are some tips to make your Easter Egg cookies even more special:
- Use Natural Cocoa Powder: If you don’t have Dutch-processed cocoa powder, you can use natural cocoa powder. However, keep in mind that the cookies might be slightly less fluffy and have a tangier flavor.
- Make Ahead: These cookies can be made ahead of time. They will stay fresh for up to 3 days in an airtight container at room temperature or up to 3 months in the freezer. Simply thaw them at room temperature when you’re ready to enjoy them.
- Substitute Candy Eggs: If you prefer a different type of candy, feel free to use chocolate-coated candies like M&M’s or chopped chocolate bars for a similar sweet touch.
Frequently Asked Questions (FAQs)
Q: Can I use natural cocoa powder instead of Dutch-processed cocoa powder?
A: Yes, you can use natural cocoa powder, but the cookies might be a bit less fluffy and have a tangier flavor. Dutch-processed cocoa provides a deeper, more intense chocolate flavor.
Q: How long can I store the Easter Egg cookies?
A: These cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Q: Can I make these cookies without candy eggs?
A: Yes You can substitute candy eggs with other chocolate-coated candies like M&M’s for a similar festive look.
**Beyond Easter: Customizing Your Cookies**
While these cookies are perfect for Easter, you can easily customize them for other occasions. Simply change the type of candy on top or add different sprinkles to match the theme of your celebration. This flexibility makes them a versatile treat for any time of the year.
**Conclusion**
These Easter Egg cookies are more than just a dessert; they’re a fun project to enjoy with family and friends. With their rich, chocolatey flavor and colorful candy eggs, they’re sure to be a hit at any Easter gathering. Whether you’re baking for a crowd or just a few, these cookies are sure to bring joy and satisfaction to everyone who tries them.
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