Easy Easter Soft Buttery Cookies

If you are craving something soft and buttery with a festive crunch, these Easy Easter Cookies will hit the spot They have gooey centers crisp edges and every bite delivers bits of melty chocolate along with those fun Mini Eggs I made them for a spring bake sale last year and quickly realized that making just one batch is never enough

My family now insists I make these every year We especially love sneaking bites of dough before baking and watching the Mini Eggs turn streaky in the oven

Ingredients

• Salted butter: this adds depth and a hint of salt so your cookies never taste flat Look for butter with a sweet cream flavor
• Browned butter: gives the cookie rich nutty notes and a caramel aroma Brown it until golden with deep brown bits for the best flavor
• Brown sugar: for moisture and a chewy center Packed light brown sugar works perfectly
• White sugar: adds just the right sweetness and helps edges crisp up
• Eggs: for structure and chew always use large eggs at room temperature if you can
• Vanilla extract: for a warm bakery flavor try pure vanilla for best results
• All-purpose flour: forms the sturdy base and keeps cookies tender choose unbleached flour for better texture
• Cake or pastry flour: makes these extra soft and gives a melt-in-your-mouth bite
• Baking soda: bakes up the edges for the perfect spread make sure it is fresh for good rise
• Baking powder: helps cookies puff up slightly for a soft finish
• Cornstarch: adds tenderness and helps create those gooey centers
• Semi-sweet chocolate chips: classic pockets of chocolate opt for quality chips with at least sixty percent cocoa
• Mini Eggs: halved or crushed these are the star of the recipe adding crunch and color select fresh candy with a crisp shell
• White chocolate chips: optional but they add a lovely creamy touch high quality chips make a difference

Step-by-Step Instructions

Brown the Butter:

Add the measured butter to a saucepan over medium heat Stir constantly until it melts then begins to sizzle and foam Watch for little brown bits appearing at the bottom and a deep golden color It will take five to eight minutes When the aroma is nutty and caramel-like take it off the heat and let it cool slightly while you gather other ingredients

Mix the Wet Ingredients:

Place the cooled browned butter plus softened butter in a large mixing bowl Add both brown and white sugars crack in the eggs and pour in vanilla extract Use a whisk and blend everything together for about one minute until it looks glossy and well combined You can switch to a hand mixer if you like

Combine the Dry Ingredients:

In a separate bowl whisk together both types of flour baking soda baking powder and cornstarch Make sure all dry pockets are broken up Slowly add this to the bowl with the wet ingredients Stir with a wooden spoon in batches When it gets thick use your hands to knead and work in all the flour so you do not see any streaks

Fold in the Chocolate:

Fold in the semi-sweet chocolate chips the crushed Mini Eggs and white chocolate chips if using Mix until the goodies are evenly spread throughout the dough

Shape and Chill:

Shape the dough into a long log or tube Wrap in plastic wrap and chill in the refrigerator for at least one hour overnight is even better This step deepens the flavor and helps the cookies bake up thick

Bake:

Bring the chilled dough out of the fridge thirty minutes before baking to soften Preheat your oven to three fifty degrees Fahrenheit one seventy five degrees Celsius Line a baking sheet with parchment paper Roll dough into balls and space apart on the tray Bake for twelve minutes or until the edges appear set and the centers still look a bit underdone

Cool and Serve:

Transfer baked cookies to a cooling rack and allow them to cool five to ten minutes before eating They taste amazing slightly warm with a glass of milk Store extra cookies in an airtight container to keep them fresh

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Browned butter is my secret weapon here Its nutty aroma takes an ordinary cookie to a whole new level My favorite part is watching the Mini Eggs form colorful pockets as they melt in the oven Nothing beats baking these with my kids while they sneak tastes from the mixing bowl

Storage Tips

To keep cookies fresh for several days transfer cooled cookies to an airtight container Store at room temperature up to four days For longer storage freeze unbaked dough balls and bake them straight from the freezer Just add another minute or two to the baking time

Ingredient Substitutions

If you run out of Mini Eggs use chopped chocolate bars or M and Ms instead You can also swap white chocolate chips for dark chocolate or leave them out entirely Both types of flour are important for texture but if you only have all purpose the cookies still turn out well though slightly less tender

Serving Suggestions

Easy Easter Cookies make the perfect dessert with a mug of tea or coffee They are fun to tuck into lunchboxes or send as gifts Pair them with a fresh fruit platter for a festive spring brunch or sandwich a scoop of vanilla ice cream between two cookies for a homemade treat

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A Little History

Chocolate chip cookies have been a classic in American kitchens since the nineteen thirties but Easter versions using candy eggs are a newer twist They celebrate spring and make any gathering feel extra special My family loves to bake these together each April usually right after the big egg hunt

Frequently Asked Questions About the Recipe

→ What does browning butter add to cookies?

Browning butter creates a nutty, caramel-like aroma and adds depth of flavor to cookies, complementing the sweet mix-ins.

→ Why chill the dough before baking?

Chilling allows flavors to meld and helps the cookies keep their shape, resulting in a chewy, thick texture and rich taste.

→ Can I use different chocolate in these cookies?

Absolutely! Try dark, milk, or white chocolate chips, or experiment with your favorite chopped chocolate bars.

→ How do I make the centers soft and gooey?

Remove cookies while the centers are still slightly underbaked; they'll finish setting as they cool, staying soft inside.

→ Can I freeze the dough for later?

Yes, freeze shaped dough balls and bake straight from frozen, adding an extra minute or two to the baking time.

→ Are Mini Eggs essential for this cookie?

Mini Eggs add festive crunch and color, but you can substitute with other candy-coated chocolates or omit if preferred.