Why Make This Recipe
Chocolate Mini Egg Cookies are a delightful treat that combines rich chocolate flavor with colorful mini eggs. These cookies are perfect for sharing at gatherings, holiday celebrations, or just enjoying with friends and family. The mix of chocolate, strawberries, and marshmallows makes them extra special and fun. Whether you’re a beginner or an experienced baker, this recipe is easy and rewarding!
How to Make Chocolate Mini Egg Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate mini eggs, chopped
- 1/2 cup strawberries, chopped
- 1/4 cup mini marshmallows
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the softened butter, sugar, and brown sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate mini eggs, chopped strawberries, and mini marshmallows.
- Chill the dough for 15-30 minutes in the refrigerator.
- Scoop tablespoon-sized amounts of dough onto the baking sheet, spacing them apart.
- Bake for 8-10 minutes or until the edges are set.
- Remove from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
How to Serve Chocolate Mini Egg Cookies
These cookies are best enjoyed while still slightly warm. You can serve them on a platter for a party or enjoy them with a cup of milk or your favorite beverage. For a fun presentation, you might place them in cookie bags as gifts or party favors.
How to Store Chocolate Mini Egg Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, consider freezing them. Just make sure to place them in a freezer-safe container or bag.
Tips to Make Chocolate Mini Egg Cookies
- Ensure your butter is softened to room temperature for easier mixing.
- Don’t overmix the dough; stop as soon as the ingredients are combined for a softer cookie.
- Chilling the dough helps to prevent the cookies from spreading too much during baking.
Variation
Feel free to experiment with different mix-ins! You can use white chocolate chips instead of mini eggs or add nuts for extra crunch. You could also swap strawberries for another fruit such as raspberries or use different flavored marshmallows.
FAQs
Q: Can I use milk instead of butter?
A: Milk cannot be used as a direct substitute for butter in this recipe, as butter provides the fat needed for the cookies’ texture. Stick to unsalted butter for the best results.
Q: How do I know when the cookies are done?
A: The cookies are done when the edges are set but the centers may still look a bit soft. They will firm up as they cool.
Q: Can I freeze the cookie dough?
A: Yes! You can freeze the dough before baking. Just scoop it onto a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. When ready to bake, just add a couple of extra minutes to the bake time.
