Step 1Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

Step 2In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.

Step 3Place the candy eggs in a zip-top bag and hit several times with a rolling pin to break into large pieces (they should still resemble eggs).

Step 4In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing on low after each addition. Mix in the vanilla.

Step 5Add the flour mixture to the mixer in batches, mixing on low until just combined.

Step 6Gently stir in 1 1/3 cups chocolate chips and 3/4 cup of the crushed candy eggs; reserve remaining for topping.

Step 7Scoop half the dough into 1 1/2-tablespoon balls and place on the prepared baking sheets 2 inches apart. If using sprinkles or nonpareils, place your desired toppings in separate small bowls and roll the dough balls in the toppings to cover thoroughly and return to the baking sheet. Top each cookie with 2 to 3 large pieces of the reserved crushed candy eggs and a few of the reserved chocolate chips, pressing gently so they adhere. Bake until the cookies are barely set and are still soft and chewy, 10 to 11 minutes.

Step 8Let cool for 10 minutes on the baking sheet, then transfer to a baking rack to cool completely. Repeat with the remaining dough.

Easter Egg Cookies

Ingredients

Directions

Cookies