“These cookies are delicious and perfect for Easter time”.
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I was looking for a special Easter-related recipe. At home, we have the tradition of hiding chocolate eggs and my son loves it. My mom used to do that every year when we were kids. It’s the second year we do this without any of Nico’s friends, or family, due to the pandemic. Yes, it’s an ugly situation, but we have to keep going.
By the way, last year I made some delicious confetti cookies for Easter, you can find the recipe here.
I found this recipe, which has m&m’s Easter edition, but they are not for sale here, so I used almond eggs. They are very hard to chew, so I broke them into pieces. The recipe is good with those eggs, but the ideal ingredient is m&m’s, because they are way softer, so try to use those.
I found the recipe in grams, but could not convert it into cups because it is not exact. If you still don’t have a digital kitchen scale, it would be great if you get one, they are not expensive and you can try much more yummy recipes.
These cookies are big, chewy and delicious! Here goes the recipe:
INGREDIENTS:
300 gr all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
125 gr unsalted butter, room temperature
100 gr brown sugar
75 gr granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
100 gr chocolate chips
200 gr m&m’s chopped
INSTRUCTIONS:
In a bowl, whisk together flour, baking powder, baking soda and salt.
In other bowl, with an electric mixer beat butter, brown sugar and granulated sugar until light and fluffy, maximum 3 minutes.
Add egg and vanilla extract and beat just until combined.
Add the flour mixture and beat just until combined.
Add the m&m’s and chocolate chips, mix it all with a spatula until everything is integrated. Do not overmix.
Divide the dough in 8 balls, each one will weight approximately 113 gr.
Freeze the dough balls for half an hour. If it’s in the fridge, over an hour.
Preheat oven to 350°F (180°C).
Line 2 baking sheets with parchment paper.
Place balls of dough on baking sheets, only 4 balls per sheet, separated.
Bake for 12-14 minutes or until edges are golden brown, (it took 14 minutes in my oven). Remember, each oven is different, so make sure you write down how long it took in yours, for next time.
After taking them out of the oven, let them cool for 30 minutes before removing them to a cooling rack (they will continue to bake during those 30 minutes).
Enjoy, and Happy Easter!
Xoxo,
MJ
*This is a recipe by Jane’s Patisserie
Other recipes on my Blog:
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