Easy Easter Cookies Soft Buttery (Print Version)

# 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)

# Instructions:

01 - Melt ¾ cup of butter in a saucepan over medium heat. Stir frequently until the butter foams, turns golden with brown bits at the bottom, and smells nutty (approximately 5–8 minutes). Remove from heat and let it cool slightly.
02 - In a large bowl, whisk together the cooled browned butter, softened butter, brown sugar, white sugar, eggs, and vanilla extract. Mix by hand for about one minute until smooth and glossy. Alternatively, a hand mixer can be used.
03 - In a separate bowl, whisk together all-purpose flour, cake or pastry flour, baking soda, baking powder, and cornstarch. Gradually mix the dry ingredients into the wet ingredients using a wooden spoon, transitioning to hand-kneading if needed for better dough consistency.
04 - Add semi-sweet chocolate chips, crushed Mini Eggs, and white chocolate chips (if using). Mix until the ingredients are evenly incorporated.
05 - Form the dough into a log or tube shape. Wrap tightly in plastic wrap and chill in the refrigerator overnight or for a minimum of one hour.
06 - Remove the dough from the fridge 30 minutes prior to baking. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
07 - Roll the dough into balls and arrange them on the baking sheet. Bake for 12 minutes, or until the edges are set and the centers appear slightly soft.
08 - Allow the cookies to cool on a wire rack for 5–10 minutes before serving. Store leftovers in an airtight container.

# Notes:

01 - Chilling the dough enhances both the flavor and texture of the cookies.

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