Easy Easter Cookies
These Easy Easter Cookies are a fast, forgiving treat that brings smiles and sweetness to holiday gatherings, with a delightful crunchy and soft texture balance thanks to colorful Cadbury Mini Eggs.
Ingredients
Main Ingredients
- 1 cup butter, softened Use room temperature butter for easy creaming.
- 1 cup granulated sugar
- 1 cup brown sugar, packed Brown sugar adds moisture and chew.
- 2 large eggs
- 2 teaspoons vanilla extract Enhances flavor.
- 3 cups all-purpose flour For structure.
- 1 teaspoon baking soda Ensure freshness.
- 1/2 teaspoon salt Balances sweetness.
- 2 cups chocolate chips Feel free to substitute with other chips.
- 1 cup Cadbury Mini Eggs, chopped Adds color and crunch.
Instructions
Preparation
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture.
- Fold in the chocolate chips and chopped Cadbury Mini Eggs.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store leftover cookies at room temperature in an airtight container for up to five days. For longer storage, freeze in a single layer and then transfer to a freezer-safe container. Reheat in the microwave or oven as desired.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 15g
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