This past week I’ve been adventurous in the kitchen; trying to make French Macarons, and a couple other gluten-free recipes, and bombing them. Nothing seemed to go right this week! But that’s part of the fun and how you learn. Nothing went to waste, things were still delicious. Just a bit odd looking! I had a good laugh at the cookies I didn’t put enough flour in. They were like crispy pancakes. So, with Friday here, I wanted to bake something good that I could enjoy and easily throw together. I figured my go to is chocolate chip cookies. But I was a little short on chocolate chips… what does a girl do? She buys discounted Easter chocolates from the dollar store! At 3/$1 I couldn’t say no. And that brings us to some delicious mini egg chocolate chip cookies. They’re easy to throw together and they’re quite enjoyable. My nephew actually asked for my recipe while they were over for a visit this evening and I can’t wait for him to try it out. He’s becoming a good little baker and I’m excited to show him tips and tricks. So here’s what I wrote down for him; if he can follow it so can you!
Chocolate Chip Mini Egg Cookies
- Prep Time : 10 minutes
- Bake Time : 10 minutes
- Yields : 2 dozen
- 1 cup unsalted butter or margarine*
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1 egg at room temperature
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup mini eggs, slightly crushed up
*If using margarine or salted butter, omit the salt.
- Preheat oven to 375F, line baking sheet with parchment paper or a silicone liner.
- In a large bowl, cream butter and sugars.
- Add in egg and vanilla and beat until well combined.
- In a separate bowl, mix together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the large bowl.
- Once the flour is combined with the wet ingredients, fold in chocolate chips and mini eggs.
- Drop rounded tablespoon sized balls on cookie sheet about 2 inches apart.
- Bake for 8-10 minutes, or until bottoms and edges are light golden brown.