Easter Explosion Jumbo Cookies
Ingredients
Scale
- 1 cup (2 sticks) salted butter, cold and cubed
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Mini Cadbury Creme Eggs (freeze first for clean cuts)
- 3/4 cup M&M’s Easter Milk Chocolate Candies- Pastel Blend
- 3/4 cup M&M’S White Chocolate Easter Marshmallow Treat
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, beat the cold cubed butter, granulated sugar, and brown sugar together just until combined. The mixture should look chunky and slightly uneven, not smooth.
- Add eggs one at a time, mixing just until incorporated. Stir in vanilla.
- Add flour, cornstarch, baking soda, and salt. Mix until a thick, bakery-style dough forms.
- Gently fold in the chopped Cadbury Creme Eggs, pastel M&M’s, and marshmallow M&M’s, keeping the mix-ins evenly distributed without overworking the dough.
- Divide dough into large portions, about 5–6 ounces each. Roll into tall, thick dough balls. Keep them more vertical than wide for that signature jumbo cookie look.
- Place 4 cookies per baking sheet, leaving plenty of space between each.
- Bake for 9–12 minutes, until the tops are lightly golden and the centers still look slightly underdone.
- Let cookies rest on the baking sheet for 30 minutes to set. Transfer to a wire rack to cool completely.
Find it online: https://lifeandsprinkles.com/easter-explosion-jumbo-cookies/