Mini Egg Whopper Cookies
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If you want to bake some tasty Easter treats then why not try these Mini Egg Whopper Cookies? They’re simple and easy to make, and they’ll be sure to please everyone! Even better these super cute Easter cookies are bright and appealing and will make a great addition to any Easter table.
Contents
Why You’ll Love These Easter Cookies
- Festive and Fun: These cookies are a delightful way to celebrate the Easter season.
- Whopper Surprise: Each bite reveals a mini egg, adding a tasty crunch.
- Kid-Friendly: A great recipe to involve your little ones in the kitchen.
Recipe Ingredients
Whopper Cookies Ingredients
- Sweet Cream Unsalted Butter, Softened: Gives your cookies a rich, buttery flavor, and its creaminess helps to create a tender, crumbly texture.
- Sugar: Aids in browning and lends to the overall structure of the cookie.
- Large Eggs: Act as a binding agent, providing structure and stability, while their moisture content contributes to a chewy texture.
- Pure Vanilla Extract: Adds depth and complexity to the cookies.
- Flour: Gives them structure and ensures they hold their shape while baking.
- Baking Powder: This leavening agent helps your cookies rise, leading to a light, airy texture.
- Crushed Whopper Eggs: These crushed malted milk balls add a unique crunch and a delightful malt flavor that makes these cookies stand out. Optionally you can also use chocolate Whoppers instead of colorful whoppers.
Vanilla Frosting Ingredients
- Unsalted Sweet Cream Butter, Softened: Forms the rich, creamy base of your frosting, contributing to both its flavor and smooth texture.
- Powdered Sugar: Sweetens your frosting and helps it achieve a light, fluffy consistency.
- Pure Vanilla Extract: Enhances the flavor of the frosting, complementing the sweetness with a hint of warm, aromatic vanilla.
- Crushed Whopper Eggs: Continues the malt flavor throughout the cookie and adds a fun crunch to the smooth frosting.
- Heavy Whipping Cream: Lightens the frosting, making it extra fluffy and spreadable.
- Pink Gel Food Coloring: Gives your frosting a festive, fun color that makes your Whopper cookies extra appealing.
- Piping Bag With Wide Round Tip: While not an ingredient, this tool is crucial for applying your frosting in a pleasing, professional-looking way.
How To Make Mini Egg Whopper Cookies?
Step One: Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Using a standing mixer, beat the unsalted butter, sugar, eggs, and vanilla until combined and fluffy.
Step Two: Using a medium bowl, whisk the flour and baking powder. Gradually beat the flour mixture into the wet ingredients until a dough forms. Fold in the crushed whopper eggs into the dough.
Step Three: Using a medium scooper, scoop dough into your hands and roll into a ball. To make even round cookies, using a food scale, weigh each dough ball to 2.5oz.
Step Four: Press the dough balls onto a prepared baking sheets and lightly press into a thick disk. Bake in the oven for 12-15 minutes or until lightly brown. Remove from wire rack to cool completely.
Step Five: Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until combined, creamy, and holds a peak. Beat in 3 drops of pink gel food coloring until combined.
Step Six: Scoop the frosting into the piping bag. Starting in the middle, pipe a thick dollop of frosting in a spiral to the edge of the cookies. Sprinkle some crushed Whopper eggs on top and enjoy!
Expert Tips For Whopper Cookies
- Don’t Overbake: Keep an eye on your cookies and take them out when they are just lightly golden. They will keep cooking a little bit even after you take them out of the oven.
- Sugar Selection – Mix white and brown sugar for extra moist and flavorful cookies.
- Buttercream: If you want to try a different frosting then try this American Buttercream Recipe.
Optional Additions
- Malted Milk Powder: Enhances the malt flavor to complement the crushed whopper eggs. Mix 2 tablespoons into the flour before combining with wet ingredients for a richer, malted taste.
- Chocolate Chips: Adding chocolate chips enhances the cookies’ texture with extra gooeyness and introduces a richer chocolate flavor. Mix them into the batter along with the crushed Whopper eggs for a chocolate twist.
Substitutions
- Cocoa Powder: Can be added to the cookie dough, to create a rich, chocolatey Mini Egg Whopper Cookies, complementing the malted Whopper Eggs.
How To Store These Easter Cookies?
- Refrigeration (Optional): Most cookies, like Whopper cookies, don’t need refrigeration. Store in an airtight container at room temp to preserve texture and flavor. Include bread or an apple slice to keep cookies soft.
- Freezing (Unbaked Dough): To freeze unbaked Whopper cookie dough, shape into portions, freeze on a baking sheet, then transfer to a freezer-safe bag. Label with the date and store up to 2-3 months. Bake from frozen, adjusting baking time.
- Freezing (Baked Cookies): For baked Whopper cookies, cool completely before storing. Place in a single layer in a freezer-safe container or wrap individually with plastic. Label with the date and store for 2-3 months. Thaw at room temperature before serving.
What To Serve With Easter Mini Egg Cookies
- Instant Pot Hot Chocolate: A classic choice to complement the whopper cookies.
- Berry Smoothie: Pair your cookies with a berry smoothie for a refreshing drink.
Mini Egg Whopper Cookies
Indulge in these irresistible Mini Egg Whopper Cookies! Packed with crunchy Whoppers and creamy Mini Eggs, these chewy cookies are a perfect balance of texture and sweetness. They’re a fun and festive treat that’s great for Easter or any time you’re craving something special!
Ingredients
- Ingredients for Whopper Cookies:
- 1 Cup unsalted sweet cream butter softened
- 1 Cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 3 Cup flour
- 2 tsp baking powder
- 1 1/2 Cup Crushed Whopper Eggs
- Ingredients for Vanilla Frosting:
- 1 Cup unsalted sweet cream butter softened
- 3 1/2 Cup powdered sugar
- 1 tsp pure vanilla extract
- 2 Cup crushed whopper eggs
- 3 tbsp heavy whipping cream
- 3 Drops Pink gel food coloring
Instructions
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
- Using a standing mixer, beat the unsalted butter, sugar, eggs, and vanilla until combined and fluffy.
- Using a medium bowl, whisk the flour and baking powder.
- Gradually beat the flour mixture into the wet ingredients until a dough forms.
- Fold in the 1 1⁄2 C crushed whopper eggs into the dough.
- Using a medium scooper, scoop dough into your hands and roll into a ball. To make even round cookies, using a food scale, weigh each dough ball to 2.5oz.
- Press the dough balls onto a prepared baking sheets and lightly press into a thick disk. Bake in the oven for 12-15 minutes or until lightly brown.
- Remove from wire rack to cool completely.
- Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until combined, creamy, and holds a peak. Beat in 3 drops of pink gel food coloring until combined.
- Scoop the frosting into the piping bag. Starting in the middle, pipe a thick dollop of frosting in a spiral to the edge of the cookies.
- Sprinkle some crushed Whopper eggs on top and enjoy!
Notes
Don’t Overbake: Keep an eye on your cookies and take them out when they are just lightly golden. They will keep cooking a little bit even after you take them out of the oven.
Sugar Selection – Mix white and brown sugar for extra moist and flavorful cookies.
Nutrition
Calories: 602kcalCarbohydrates: 77gProtein: 2gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 113mgSodium: 89mgPotassium: 31mgFiber: 1gSugar: 52gVitamin A: 1040IUVitamin C: 2mgCalcium: 100mgIron: 2mg
Tried this recipe?Let us know how it was!
