Milk Chocolate Mini Egg Cookies

Introduction

Milk Chocolate Mini Egg Cookies

Soft and chewy, these delightful cookies are packed with milk chocolate mini eggs, making them perfect for celebrating any occasion. Their rich, buttery flavor combined with the sweetness and crunch of the mini eggs creates an irresistible treat that is sure to please cookie lovers of all ages.

Ingredients

Unsalted butter

225g, at room temperature

Light brown sugar

200g

Granulated sugar

100g

Large eggs

2

Vanilla extract

2 teaspoon

All-purpose flour

350g

Baking soda

1 teaspoon

Baking powder

½ teaspoon

Salt

½ teaspoon

Milk chocolate mini eggs

200g, crushed

Milk chocolate

100g, chopped

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time

12 minutes

Total Time

27 minutes

Yield

24 cookies

Directions

1. Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the crushed milk chocolate mini eggs and chopped milk chocolate.
7. Scoop dough onto the prepared baking sheets, spacing them about 5 cm apart.
8. Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.

Step 2: Cream Ingredients

In a large bowl, cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

Step 6: Fold in Chocolates

Gently fold in the crushed milk chocolate mini eggs and the chopped milk chocolate until evenly distributed in the dough.

Step 7: Scoop the Dough

Using a cookie scoop or spoon, place the dough onto the prepared baking sheets, spacing the cookies about 5 cm apart to allow for spreading.

Step 8: Bake Cookies

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown while the centers remain soft.

Step 9: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Note 1: Baking Time

Every oven is different; keep an eye on the cookies towards the end of the baking time to avoid overbaking.

Note 2: Chocolate Eggs

For a crunchy texture, make sure to crush the milk chocolate mini eggs coarsely. You can also reserve some for topping the cookies before baking.

Note 3: Storage

Store the cookies in an airtight container at room temperature for up to one week.

Note 4: Variations

Feel free to mix in nuts or different types of chocolate if desired for added flavor and texture.

Storage Instructions

Once the cookies have completely cooled, store them in an airtight container at room temperature for up to 7 days. For longer storage, you can freeze the cookies. Layer them with parchment paper in a freezer-safe container or a resealable plastic bag, and they will last for up to 3 months. To enjoy, simply thaw at room temperature for a few hours or warm them in the oven for a freshly baked taste.

Serving Suggestions

These Milk Chocolate Mini Egg Cookies are perfect for any occasion, whether it’s a holiday gathering, birthday party, or as a sweet treat for a cozy night in. Serve them warm with a glass of milk, or pair them with coffee or tea for a delightful afternoon snack. You can also decorate the cookies with additional crushed mini eggs on top for a festive touch or sprinkle a pinch of sea salt to enhance the chocolate flavor.

Nutritional Information

Each cookie contains approximately:
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 90mg
- Total Carbohydrates: 23g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g
(Note: Nutritional values may vary based on specific ingredients used and portion size.)

Ingredient Substitutions

If you need to make substitutions, consider the following options:
- For a dairy-free version, substitute the unsalted butter with a plant-based butter and use dairy-free chocolate.
- You can replace light brown sugar with coconut sugar or use a sugar substitute if you're looking for a lower-calorie option.
- If you don't have all-purpose flour, you can use a gluten-free flour blend that measures cup-for-cup.
- For flavor variation, almond extract can be used instead of vanilla extract, or you can add a teaspoon of espresso powder for a mocha twist.

Cook techniques

Creaming Butter and Sugars

Creaming butter and sugars together is essential for creating a light and fluffy texture in cookies. Use an electric mixer or a whisk to beat the butter until it's smooth and then gradually add the sugars until the mixture is pale and airy.

Incorporating Eggs

When adding eggs to the creamed mixture, do it one at a time. This allows each egg to fully incorporate, ensuring a well-mixed batter that helps achieve the desired texture.

Measuring Dry Ingredients

Accurate measurement of flour and other dry ingredients is key. Use a kitchen scale for precise measurement and spoon flour into the measuring cup without packing it down to prevent dense cookies.

Folding in Chocolate and Mini Eggs

When adding the crushed milk chocolate mini eggs and chopped chocolate, use a gentle folding motion with a spatula to avoid deflating the dough while ensuring even distribution of the chocolate pieces.

Spacing Cookies on Baking Sheet

Make sure to space the cookie dough at least 5 cm apart on the baking sheet. This allows room for the cookies to spread and helps ensure even baking.

Knowing When Cookies Are Done

For soft and chewy cookies, look for golden brown edges with slightly underbaked centers. The cookies will continue to firm up as they cool on the baking sheet.

Cooling Cookies

After removing cookies from the oven, let them cool on the baking sheet for a few minutes to set. Transferring them too soon can cause them to break apart.

FAQ

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but it may alter the flavor slightly. If using salted butter, consider reducing the added salt in the recipe.

What can I substitute for light brown sugar?

You can substitute light brown sugar with granulated sugar. To mimic the moisture and flavor of brown sugar, you can add a tablespoon of molasses per cup of granulated sugar.

Can I freeze the cookie dough?

Yes, cookie dough can be frozen. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. When ready to bake, place the frozen dough on a baking sheet and add a couple of extra minutes to the baking time.

How should I store the cookies?

Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week.

Can I add more chocolate or other mix-ins?

Absolutely! Feel free to adjust the amount of chocolate or add nuts, dried fruit, or other candies to customize the cookies to your liking.

Conclusion

The Milk Chocolate Mini Egg Cookies are a delightful treat that combines the rich, creamy taste of milk chocolate with a satisfying crunch from the mini eggs. These cookies are not only perfect for celebrations but also serve as a sweet indulgence any time of the year. Their soft and chewy texture, complemented by the buttery flavor, makes them irresistible to all cookie lovers.

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