Easy Easter Soft Buttery Cookies (Print Version)

Soft, gooey cookies with crisp edges, melty chocolate, and crushed Mini Eggs—perfect for springtime snacking.

# Ingredients:

→ Wet Ingredients

01 - ½ cup salted butter, softened
02 - ¾ cup salted butter, browned
03 - ⅔ cup brown sugar
04 - ½ cup white sugar
05 - 2 eggs
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1¾ cups all-purpose flour
08 - 1⅓ cups cake or pastry flour
09 - 1 teaspoon baking soda
10 - ½ teaspoon baking powder
11 - 1 teaspoon cornstarch
12 - 1 cup semi-sweet chocolate chips
13 - 1½ cups Mini Eggs, halved or crushed
14 - ½ cup white chocolate chips (optional)

# Steps:

01 - Add ¾ cup of butter to a saucepan over medium heat, stirring frequently. Melt, foam, and cook until golden with brown bits forming at the bottom. Remove from heat when it smells nutty and caramel-like, about 5–8 minutes.
02 - In a large bowl, whisk together the browned butter (cooled), softened butter, brown sugar, white sugar, eggs, and vanilla extract by hand or with a hand mixer for about one minute.
03 - In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and cornstarch. Gradually add the dry mixture into the wet mixture using a wooden spoon, then knead the dough by hand until combined.
04 - Mix in the semi-sweet chocolate chips, crushed Mini Eggs, and optional white chocolate chips until evenly combined.
05 - Shape the dough into a log or tube, wrap it tightly in plastic wrap, and chill in the refrigerator for at least one hour or overnight for best results.
06 - Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. Roll chilled dough into balls and bake for 12 minutes, or until edges are set but centers remain slightly soft.
07 - Allow cookies to cool on a wire rack for 5–10 minutes before serving. Enjoy warm with milk and store leftovers in an airtight container.

# Notes and Tips:

01 - Chilling the dough helps develop flavor and improves the cookie texture.
02 - You can freeze cookie dough balls and bake them directly from frozen, extending bake time by 1–2 minutes.

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