Milk Chocolate Egg Cookies
These chocolatey, Easter themed cookies were created by Baked From Scratch. Find the original recipe here!
makes 30 cookies | difficulty level: easy
½ cup unsalted butter, melted
1 cup granulated sugar
½ cup firmly packed brown sugar
4 oz. 45% cacao milk chocolate, melted
2 large eggs, room temperature
1 tsp. almond extract
½ tsp. vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp. kosher salt
½ tsp. baking soda
½ tsp. baking powder
2½ cups crushed candy-coated milk chocolate eggs, divided
Additional milk chocolate chunks (if desired)
In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter, sugars, melted chocolate, eggs, and extracts at medium speed until well combined.
In a medium bowl, sift together flour, cocoa, salt, baking soda, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add ½ cup crushed chocolate eggs and chocolate chunks (if using), beating just until combined. Cover and refrigerate for at least 1 hour or overnight.
Preheat oven to 325°F (170°C). Line 3 baking sheets with parchment paper.
Using a cookie scoop, scoop dough, and shape into ½-inch-thick disks. Place remaining 2 cups (360 grams) crushed chocolate eggs in a small bowl. Press each disk into candy eggs, coating well. Place 1½ inches apart on prepared pans.
Bake until set, 12 to 15 minutes. Let cool completely
