White Chocolate Chip Mini Egg Cookies
These soft and chewy White Chocolate Mini Egg Cookies feature creamy white chocolate chips and crushed Mini Eggs in a simple cookie dough! You will love the crispy edges and tender centers studded with spring's favorite candy!
Servings: 24 servings
Calories: 187kcal
Ingredients
- ½ cup unsalted butter softened (room temperature)
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1½ cups Cadbury Mini Egg pieces (1-cup chopped) Reserve 24 mini eggs (about ½ cup) to place on top of the cookies
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and white and brown sugar in a large bowl with an electric hand mixer until light and fluffy. Add the egg and vanilla extract to the butter mixture, and beat on medium speed until well combined.
- Add the flour, baking powder, baking soda, and sea salt to the mixture. With the mixer on low speed, gradually mix in the dry ingredients until combined. Be careful not to overmix.
- Fold in the Cadbury Mini Egg pieces and white chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop, scoop the dough into dough balls, or roll the dough into balls by hand. Place the cookie dough balls on the lined baking tray, leaving about 2 inches of space between each. Place one whole mini Cadbury egg on top of each cookie.
- Bake the cookies in the oven for 10-12 minutes or until the edges are golden brown.
- Remove the baked cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Notes
- Use room-temperature butter.
- Do not overmix your dough.
- Use a cookie scoop so all cookies are roughly the same size and bake evenly. You can also use a digital scale to ensure each cookie is the same size. (I am never this picky) ;)
- Do not overbake your cookies. They should be golden brown on the edges but still soft in the middle.
- Store leftover cookies in an airtight container to keep them soft and delicious.
Nutrition
Calories: 187kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 100mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 169IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 1mg
