Description
Delicious cookies filled with white chocolate chips and crushed Mini Eggs, perfect for any occasion!
Ingredients
Scale
- ½ cup unsalted butter (room temperature)
- ½ cup brown sugar (lightly packed)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white chocolate chips
- ½ cup crushed Mini Eggs
- ½ cup Mini Eggs
- ¼ cup unsalted butter (room temperature)
- ½ teaspoon vanilla
- 1¼ cups powdered icing sugar
- 1–2 tablespoons milk or cream
Instructions
- Preheat oven to 350℉ and line a 9″ Springform pan or round cake pan with parchment paper.
- In a large bowl, beat butter and sugars together with an electric mixer on medium-high speed until creamy.
- Add egg and vanilla and beat on high until combined.
- Add flour, baking soda, and salt, and beat on low speed just until combined. Stir in white chocolate chips and crushed Mini Eggs.
- Press into prepared pan and bake for 20-22 minutes, until light golden brown and centre is set.
- Remove from the oven and press the remaining Mini Eggs into the top of the cookie. Let cool for 10-15 minutes.
- For the frosting, beat butter on high speed until smooth. Add powdered sugar and vanilla and beat until combined, adding milk as needed just so the frosting comes together (you don’t want it too thin!).
- Tint with food coloring if desired or leave uncolored.
- Pipe onto cooled cookie as desired and serve.
Notes
- For best results, use room temperature ingredients.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg