🍪 Easter Chocolate Chip Cookie 🐰
Ingredients
For the Cookies:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups candy-coated chocolate eggs or mini eggs (such as Cadbury or M&M’s)
For Decoration (Optional):
Extra candy-coated chocolates for pressing into the tops before baking
Sprinkles or edible glitter for added flair
Instructions
Preheat and Prep : Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Cream the Butter and Sugars : In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
Combine Dry Ingredients : In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in the Candy : Gently stir in the candy-coated chocolate eggs or mini eggs, reserving a small handful for decoration if desired. The dough will be soft but should hold its shape when scooped.
Scoop and Shape : Use a cookie scoop or tablespoon to portion out the dough into evenly sized balls (about 1 1/2 tablespoons each). Place them on the prepared baking sheets, spacing them about 2 inches apart. If desired, press a few extra candies or sprinkles onto the tops of the cookies for a festive touch.
Bake to Perfection : Bake the cookies for 9-11 minutes, or until the edges are lightly golden and the centers are just set. Avoid overbaking to keep them soft and chewy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy : Arrange the cookies on a platter or package them in Easter-themed bags for gifting. Pair with a cold glass of milk or hot cocoa for an extra treat.