Mini Egg Chocolate Chip Cookies + Catching Fireflies
Mini Egg Chocolate Chip Cookies + Catching Fireflies takes roughly 1 hour from beginning to end. This dessert has 130 calories, 1g of protein, and 7g of fat per serving. This recipe serves 48. For 14 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up granulated sugar, light brown sugar, unsalted butter, and a few other things to make it today. 732 people were impressed by this recipe. It is brought to you by Magnolia Days. Overall, this recipe earns an improvable spoonacular score of 7%. Similar recipes include Mini Chocolate Chip Cookies, Mini Chocolate Chip Cookies, and Mini Sesame Chocolate Chip Cookies.
Servings: 48
Ingredients:
1 teaspoon baking soda
1 cup chopped chocolate mini eggs (Cadbury)
2 eggs, at room temperature
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
Equipment:
baking paper
baking sheet
bowl
oven
hand mixer
whisk
wire rack
Cooking instruction summary:
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat liners.In a medium bowl, add flour, baking soda, and salt. Whisk to combine and set aside.In a large bowl, add butter, sugar, and brown sugar, and beat using a hand mixer on high speed until light and fluffy, about 5 minutes. Add vanilla and eggs, one at at time, beating well after each.Gradually add the flour mixture to the butter mixture, beating at medium speed until just combined. Do not overmix. Stir in the chocolate chips and mini eggs.Use a tablespoon measure to drop dough onto prepared baking sheets. Bake until golden brown, about 9 to 11 minutes. Let cookies cool on baking sheet for 1 minute then transfer to a cooling rack. Repeat with remaining dough. Serve immediately. Store cookies in an airtight container.
Step by step:
1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat liners.In a medium bowl, add flour, baking soda, and salt.
2. Whisk to combine and set aside.In a large bowl, add butter, sugar, and brown sugar, and beat using a hand mixer on high speed until light and fluffy, about 5 minutes.
3. Add vanilla and eggs, one at at time, beating well after each.Gradually add the flour mixture to the butter mixture, beating at medium speed until just combined. Do not overmix. Stir in the chocolate chips and mini eggs.Use a tablespoon measure to drop dough onto prepared baking sheets.
4. Bake until golden brown, about 9 to 11 minutes.
5. Let cookies cool on baking sheet for 1 minute then transfer to a cooling rack. Repeat with remaining dough.
6. Serve immediately. Store cookies in an airtight container.
Nutrition Information:
covered percent of daily need
