Marshmallow and Mini Egg Cookies
With crisp edges and a chewy center, these Marshmallow and Mini Egg Cookies are so easy and delicious–full of chocolate flavor from chunks of dark chocolate and whole milk chocolate mini eggs, these cookies are topped with mini marshmallows for an extra hit of sweetness. They come together so quick and easy that you’ll be making these just about every spring. Yields: 12-14 cookies
Servings Prep Time
12-14cookies 15minutes
Cook Time Passive Time
15-17minutes 30minutes
Servings Prep Time
12-14cookies 15minutes
Cook Time Passive Time
15-17minutes 30minutes
Ingredients
Instructions
  1. In the bowl of a stand mixer, or in a large bowl if using a hand mixer, cream together the cubes of cold butter, the light brown sugar, and the granulated sugar. Do this on medium-high for about 3-5 minutes until the butter and sugars completely combine until light and fluffy.
  2. Scrape down the sides of the bowl. Beat in the egg, at a slow to medium speed, until combined. Add in the vanilla and beat at medium speed until fully incorporated.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Add 1/2 of these ingredients to the bowl of the mixer. Beat on low until the flour is incorporated. Add in the second half of the dry ingredients and continue to mix on low until the flour just lightly dusts the top of the dough.
  4. Add in the mini eggs and chocolate chunks. Mix on low until evenly distributed. This should only take a few seconds.
  5. Chill the dough for 30 minutes.
  6. Preheat the oven to 325°F and line a medium or large baking sheet with parchment paper.
  7. Remove the chilled dough from the refrigerator. Roll the cookies into balls about 60 grams each and place four (if medium) or five (if large) on the lined baking sheet–the cookies will spread a bit as they bake; you can also use a 2 inch cookie scoop. Gently flatten the tops of the balls.
  8. Bake on the middle rack for 13 minutes. Remove the cookies from the oven and place 4 or 5 mini marshmallows on the top of each cookie. Return to the oven and let the cookies continue to bake for 2-3 minutes, until the cookies are golden brown in color and the marshmallow has started to melt.
  9. Remove the tray from the oven and give the baking sheet a tap on the counter. Let the cookies sit on the tray for 3 minutes before transferring to a wire rack to cool completely. Bake off the remaining dough. Enjoy.
Recipe Notes

NOTE: If you can’t find Mini Eggs or if the season has ended, substitute with milk chocolate chunks. 

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