Description
Chewy cocoa based cookie dough filled with white chocolate chips and milk chocolate mini egg candies. Perfect for spring time, holidays, or your next chocolate craving!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder, sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup + 2 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup white chocolate chips
- 1 1/2 cups mini milk chocolate candy coated eggs, divided, roughly chopped (such as Cadbury)
Instructions
-
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, sifted cocoa powder, baking soda, and salt.
- In a stand mixer, beat together the butter and sugar until light and fluffy. Mix in the egg and vanilla until combined. Next, add in all of the dry ingredients at once. Mix on medium-low speed until there are only a few streaks of dry ingredients left. Add in the white chocolate chips and 1 cup of the chopped mini eggs.
- Scoop out 1 1/2 tablespoon sized rounds of dough onto the prepared cookie sheets. Use the remaining half cup of chopped mini eggs to press a few egg pieces on top of the cookie dough rounds.
- Bake cookies for 9-10 minutes, until the edges are just barely set. The cookies will still be very soft and may look underdone, that is okay. Let cool on the baking sheet for 5 minutes to allow the cookies to set up further. Remove from pan and finish cooling cookies on a wire rack.
Notes
- Store baked cookies in an airtight container for 2-3 days.
- You can freeze unbaked cookie dough rounds for several months in a freezer safe ziplock back or airtight container. Add 1-2 minutes of baking time to bake cookies from frozen.
Keywords: chocolate, cookies, mini eggs, Easter