Easy Easter Soft Buttery Cookies (Print-Friendly Version)
Tender, buttery cookies studded with Mini Eggs and melty chocolate, perfect for Easter and any sweet celebration.
# Ingredients:
→ Wet Ingredients
01 -
113 grams salted butter, softened
02 -
170 grams salted butter, browned and cooled
03 -
135 grams brown sugar
04 -
100 grams white sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
220 grams all-purpose flour
08 -
165 grams cake or pastry flour
09 -
1 teaspoon baking soda
10 -
0.5 teaspoon baking powder
11 -
1 teaspoon cornstarch
12 -
175 grams semi-sweet chocolate chips
13 -
230 grams Mini Eggs, halved or crushed
14 -
85 grams white chocolate chips (optional)
# Steps:
01 -
Place 170 grams of salted butter in a saucepan over medium heat. Stir constantly as it melts, foams, and begins to develop brown flecks at the bottom—this typically takes 5 to 8 minutes. Once fragrant and nutty, remove from heat and allow to cool slightly.
02 -
In a large mixing bowl, whisk together cooled browned butter, softened butter, brown sugar, white sugar, eggs, and vanilla extract. Whisk by hand for about 1 minute or until the mixture is smooth and glossy. An electric mixer may be used for ease.
03 -
In a separate bowl, whisk together all-purpose flour, cake or pastry flour, baking soda, baking powder, and cornstarch until evenly distributed.
04 -
Gradually stir the dry mixture into the wet ingredients using a wooden spoon. If the dough becomes stiff, knead gently by hand until fully combined.
05 -
Fold in semi-sweet chocolate chips, crushed Mini Eggs, and white chocolate chips if using. Mix until chocolate is evenly distributed throughout.
06 -
Shape dough into a log or tube, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or preferably overnight. This step enhances both flavor and texture.
07 -
Remove dough from the refrigerator 30 minutes prior to baking to soften. Preheat oven to 175°C. Line baking sheet with parchment paper.
08 -
Portion dough into balls and arrange on prepared baking sheet. Bake for 12 minutes, or until edges are golden and centers remain soft.
09 -
Allow cookies to cool on a wire rack for 5 to 10 minutes before serving. Store leftovers in an airtight container once fully cooled.
# Notes & Tips:
01 -
Chilling the dough intensifies flavor and improves texture; for best results, rest overnight.
02 -
Butter can be left out overnight to soften, or brown all the butter if pressed for time.
03 -
Dough balls may be frozen and baked directly from frozen, adding 1 to 2 minutes to bake time.