This recipe is born out of a poor decision.
One day, after a long day of work, I made the decision that I would buy a $20 bag of Mini Eggs to ‘casually snack on until Easter’. Out of that decision I learned the following things:
- You do not ‘casually snack’ on Mini Eggs, you grab handfuls after every meal (or every time you walk past the pantry).
- Mini Eggs are surprisingly expensive.
Soft and just sweet enough, Mini Egg Cookies are a wholesome solution to your Mini Egg addiction. They melt in your mouth and are light yet flavourful, sure to have people asking for seconds (and thirds, and fourths).
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup white sugar *
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 1/8 cup margarine
- 2 cups lightly crushed Mini Eggs
- Two bowls
- Stand mixer or hand mixer
- Measuring spoons
- Sealable plastic bag
- Meat tenderizer with a flat side (a mallet or rolling pin will also work)
- Wooden spoon or spatula
- Cookie sheet lined with parchment paper
- One – Put your Mini Eggs into a sealable plastic bag. I used a Ziplock Freezer bag because it has a bit more strength than your normal plastic sealable bag. You’ll want something strong to avoid any holes that will result in a big mess and a loss of Mini Eggs.
- Depending on your Mini Egg crushing tool, you may need a cutting board or something to protect your counter.
- Give your Mini Eggs 2 or 3 solid hits. Enough that you’ll split the Mini Eggs in thirds or quarters, but not enough that they’ll turn into crumbs. That said, this doesn’t have to be perfect and a few small eggs mixed in with a few barely crushed eggs will give your cookies more character.
- Leave your eggs in the bag and put them aside for now.
- Two – Mix together flour, baking soda and salt in a small bowl. Place aside.
- Three – Put your butter (and only your butter) in the microwave. Heat on medium heat for about 30 seconds, until half of your butter is fully melted.
- Four – Beat together in a large bowl butter and sugars until well blended. This should take 2-3 minutes to get a light and fluffy mixture.
- Five – Slowly beat in vanilla, egg and egg yolk. Once these are well blended, add in your margarine. Beating may, and should, take a bit of time since the margarine should still be cool. The margarine will make your cookies stay softer longer.
- Six – Slowly blend in your dry ingredients, about 1/2 cup at a time until just blended.
- Seven – Mix in, using a wooden spoon or spatula, the Mini Eggs.
- Eight – Cover and place bowl in the fridge for 15-30 minutes, or longer if time allows.
- Nine – Heat your convection oven to 300 degrees (or 325 if not a convection oven).
- Ten – Scoop the dough using a 1/8 cup measuring cup and drop onto a prepared cookie sheet. Do not flatten or make into balls, keep the dough imperfect and tall.
- Eleven – Bake for 10-13 minutes or until cookies are lightly brown around the outside. Let them sit on the cookie sheet for at least two minutes then transfer onto a cooking rack (or parchment paper places somewhere flat) to cool.
- *The sweetness of these cookies is in your control. If you’re baking for yourself or someone who doesn’t like super sweet goodies, reduce the white sugar a bit. Here’s what I did:
- Don’t skip the fridge time before baking and be sure to keep your cookies in the fridge after they’ve cooled to room temperature. This will keep them fresher and softer for longer.
Inspired by Big Chewy Chocolate Chip Cookies and my undying love for Mini Eggs