Dark Chip Mini Egg Easter Cookies

Recipes

Mar 5

Written By Hofstede's Marketing

Makes: 24 cookies Prep time: 25 min Cook Time Time: 10 min Total Time: 35 min

Ingredients

1 cup softened butter

2 cups demerara sugar

2 eggs

1 tbsp bourbon vanilla

2 1/2 cups flour

3/4 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 cup Ghirardelli dark choc chips

3/4 cup Mini Eggs

2 heaping tbsp pastel sprinkles

Directions

Set your oven to 350. In a stand mixer or large bowl combine butter, sugar, eggs and vanilla. Then add flour, salt, baking powder, & baking soda. Mix well until smooth. Add in your chips, mini eggs and sprinkles. Form 1-inch balls and place them on a cookie sheet spaced. Bake for 10 mins and place on a cooling rack. Your cookies may seem soft don’t worry the sugar is still hot and will continue to bake the cookie on the inside. Store in an air-tight container for up to 7 days or freeze for up to 90 days in an air-tight container. Enjoy!

Notes: You can add crushed mini eggs or sprinkles on top for extra decoration before baking (optional)