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–+ servings
Easter Chocolate Chip Cookies

Easter Chocolate Chip Cookies with a Sweet Twist of Joy

Delight in these Easter Chocolate Chip Cookies with Cadbury Mini Eggs for a sweet, festive treat that combines soft textures and vibrant colors.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 1/4 cups All-Purpose Flour substitute with whole wheat for a denser cookie
  • 1 teaspoon Baking Soda ensure it’s fresh for the best rise
  • 1 cup Unsalted Butter use at room temperature for easy mixing
  • 3/4 cup Brown Sugar adds moisture and chewy texture
  • 1/2 cup White Sugar adjust according to your taste preferences
  • 1 large Egg for vegan option, use a flax egg or applesauce
  • 1 teaspoon Pure Vanilla Extract opt for pure vanilla for best taste
  • 1 cup Semi-Sweet Chocolate Chips feel free to mix in dark or white chocolate
For the Frosting
  • 1 cup Vanilla Frosting store-bought or homemade
  • Food Coloring use natural dyes for a healthier option
For the Topping
  • 1 cup Cadbury Mini Eggs adds flavor and crunch

Equipment

  • mixing bowl
  • electric mixer
  • spatula
  • cookie scoop
  • baking sheet
  • parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine 1 cup of room temperature unsalted butter, 3/4 cup of brown sugar, and 1/2 cup of white sugar. Cream together for about 2-3 minutes until light and fluffy.
  2. Add 1 large egg and 1 teaspoon of pure vanilla extract to the butter-sugar mixture. Mix on low speed until seamlessly blended.
  3. Gradually sift in 2 1/4 cups of all-purpose flour and 1 teaspoon of baking soda into the wet ingredients. Mix until a soft dough forms.
  4. Gently fold in 1 cup of semi-sweet chocolate chips until evenly distributed throughout the dough.
  5. Drop generous balls of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each scoop.
  6. Preheat your oven to 350°F (175°C). Bake for 11-12 minutes or until the edges are golden brown.
  7. Transfer the baked cookies to a wire rack and allow them to cool for 5-10 minutes.
  8. Frost each cooled cookie with vanilla frosting and sprinkle chopped Cadbury Mini Eggs on top.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 150IUCalcium: 15mgIron: 0.5mg

Notes

Use room temperature butter to ensure better mixing and avoid dense cookies. Don't skip the eggs for a chewy texture and mix just until combined to keep cookies tender.

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