Name: Mini Easter Egg Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 1 dozen
Ingredients: 1/2 lb (225 g) mini chocolate eggs; 1 1/4 cups (190 g) unbleached all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup (115 g) unsalted butter, melted; 1/3 cup (70 g) brown sugar; 1/3 cup (70 g) sugar; 1 egg; 1 tsp (5 ml) vanilla

Note from Ricardo

Refrigerating the dough for 2 hours helps to firm up the butter so that the cookies do not spread while they bake.

If you’re not in a hurry, refrigerate the dough for at least 12 hours before baking. This will allow the dry ingredients to better absorb the humidity of the egg and butter.

Once the balls of cookie dough are frozen, transfer them to an airtight container. They will keep for 3 months in the freezer. You can bake them from frozen by adding 4 minutes to the cooking time, about 16 minutes.

Mini Easter Egg Cookies

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Portion Scoop (45 ml)