Mini-Egg Easter Candy Cookies, a springtime twist on classic chocolate chip cookies that are a perfect Easter treat or a great way to use up all that leftover candy! Speckled with white chocolate and mini cadbury egg candies in brown sugar cookie, these Easter cookies will satisfy any sweet tooth!
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Soft and sweet with caramel undertones, chocked full of candy every bite is a tiny party for your mouth. This cookie recipe results in a thick batter that will produce full, chunky cookies. I love a chunky cookie!
After the Easter holiday, my house is often overrun by buckets of Easter candy. Way more than we can or should eat! This easter candy cookie recipe will help put some of that candy to good use. Magical mouthfuls of sweet, creamy white chocolate chips, crisp candy coating of the mini eggs with melty chocolate…a delightful combination.
Heavy on brown sugar with a hint of almond, makes for complex flavors. The brown sugar makes for a chewy cookie and helps reacts with the leavening agents makes the cookies nice, thick and puffy. More brown sugar than granulated white sugar adds nice molasses, caramel undertones.
Every holiday or get together deserves a dessert buffet! Having something that will please any preference…a plate of cookies is necessary! Mini-Egg Easter Candy Cookies are a yummy treat for your Easter celebration!
Love these Mini-Egg Easter Candy Cookies? Check out these Funfetti Pudding Cookies!
Mini-Egg Easter Candy Cookies
Ingredients
- 3 Cups All-Purpose Flour
- 1 ½ TSP Baking Powder
- 1 TSP Baking Soda
- 1 TSP Kosher Salt
- 1 Cup Butter Room Temperature
- 1 ½ Cups Brown Sugar
- ½ Cup Granulated Sugar
- 2 Large Eggs
- 2 TSP Vanilla Extract
- 1 TSP Almond Extract
- 1 Cup White Chocolate Chips
- 1 Cup Cadbury Mini-Eggs Candies Chopped into large chunks
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In a stand mixer, cream together butter, brown and granulated sugars on high speed for 2 minutes until light and fluffy. Scrape down the sides of the bowl and mix again to ensure well combined.
- Add in the eggs one at a time, mixing until combined and scraping down the sides of the bowl between adding ingredients. Add in vanilla and almond extracts and mix.
- Add the dry ingredients in ½ cup at a time and mix on low until just combined. Continue until all is added, scraping down the sides occasionally.
- Remove mixing bowl from the mixer and using a wooden spoon, stir in white chocolate chips and Cadbury Mini-Egg pieces.
- Using a medium cookie scoop, make balls of cookie dough and place 2 inches a part on the prepared cookie sheet.
- Bake at 350°F for 10-11 minutes until the cookies are set and the edges are golden brown.
- Allow to cool for 2 minutes before moving to a cooling rack to cool completely.
Eat well. Live fully. Bake cookies.
