Easter candy is probably one of my favorite types of seasonal candies…from gooey-filled candies to flavorful jellybeans to crunchy malt-filled candies. I love it all. And clearly, everyone on Pinterest loves to bake with the crunchy candies, so I thought I’d give it a go too and came up with the Robin Egg Chocolate Chip Cookie. These cookies do require some chill time, so be sure to make these ahead of the time you want to bake them.
Ingredient Line-Up
Butter – choosing to brown the butter creates a more flavorful cookie, however, you can cream the butter into the sugar using a mixer (just bring the butter to room temperature).
Sugars – using more brown sugar than granulated sugar gives the cookie a richer flavor.
Eggs – let the eggs come to room temperature by at least one hour.
Vanilla Extract – I prefer pure vanilla extract, but imitation vanilla works too.
All-Purpose Flour – sift the flour with the other dry ingredients. If you don’t use a scale to weigh your flour, spoon the flour into a measuring cup and level it off. Don’t scoop flour right into the measuring cup or you may have more flour than needed.
Cornstarch – adding in a little cornstarch gives a little more tenderness to the cookie. And bonus, it helps keep the cookie from spreading a bit, too.
Baking Soda – helps cookies rise in the oven.
Salt – adds flavor and balances the sweetness in the cookie.
Robin Egg Candies – crush the Robin Egg candies (regular size or minis) before adding it to the cookie dough.
Mini Chocolate Chips – I use mini semi-sweet chocolate chips for these cookies.
Tools Needed
Small Pot – using a stainless steel pot for melting the butter makes it easy to see when your butter is browned. And bonus…browning the butter makes this a mixer-free recipe!
Mixer (optional) – if you cream the butter instead, you will need your mixer with a paddle attachment.
Mixing Bowls – you’ll need both medium and large bowls for this recipe.
Cookie Sheets – I use two cookie sheets so I can have one ready to pop into the oven while the first batch is cooling. You can line cookie sheets with parchment paper (you can use pre-cut parchment paper) or silicone baking mats.
Cooling Racks – keep cookies on the cookie sheet for at least 5 minutes before transferring to a wire cooling rack.
Whisk and/or Spatula – if you brown the butter, you’ll need a whisk. Otherwise, you can use a spatula to incorporate the ingredients together .
Cookie Scoop – using a cookie scoop ensures all my cookies are the same size, however you can roll cookie dough into a ball using your hands.
Robin Egg Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (room temp if not browning butter)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla
- 2 large eggs (room temperature)
- 2-1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1-1/4 cup robin egg candies, crushed (reserve extras for cookie tops)
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Gather all your ingredients together, including the kitchen tools (bowls and pot) that you’ll need.
- Cut your butter into chunks and place into your pot. Using a medium flame, start to brown your butter. The whole process should take about 5 minutes (maybe a minute or two longer…just keep your eye on it). When your butter begins melting, you should see it start to foam; be sure to keep whisking or stirring. After a few minutes, you should begin to see tiny brown bits of butter gathering at the bottom of the pot. Keep whisking until the butter gets a bit darker, being careful not to burn it. At about the 5 minute mark, your butter should be browned. If unsure, keep it on the heat a minute or two longer. Once done, remove from heat and let it cool for a few minutes (don’t let the butter harden).Creaming your butter instead? Place softened, room temperature butter into your mixer fitted with a paddle attachment and follow the remainder of the recipe using your mixer; just stir in the candies and chocolate chips by hand.
- Place both the brown and granulated sugar into a medium-sized bowl and add the cooled brown butter, including all the brown bits on the bottom of the pot (those brown bits add flavor!). Mix together with your spatula.
- Add in your vanilla.
- Add in your eggs, one at a time. Scrape down the bowl and set it aside.
- Using your large bowl, sift (or whisk) the flour, cornstarch, baking soda and salt. This ensures there are no lumps of flour and that all other dry ingredients are incorporated throughout.
- Pour the wet ingredients into the flour mixture and stir together.
- Add the robin egg pieces and chocolate chips; stir together until the cookie dough comes together, as the dough starts out slightly dry but once mixed well, it comes together nicely (and may be a little “greasy” looking, which is ok!).
- Line a cookie sheet with parchment and scoop out your cookie dough into balls. I scooped my cookies into 1-½ ounce balls.
- Place onto the cookie sheet, cover with saran wrap and chill the dough for about 2 hours.
Baking Your Robin Egg Chocolate Chip Cookies
- After the cookie dough has chilled, preheat your oven to 350℉ degrees. Line your cookie sheets with parchment paper or silicone mats. Have your extra robin egg candies handy for when the cookies are done baking!
- Once cookie sheets are prepared and oven has preheated, spread cookies about 2 inches apart on the cookie sheet.
- Bake for 10-12 minutes --> bake cookies for 10 minutes then rotate for another 2 minutes or until the cookie edges are lightly browned.
- Remove from the oven and press a few extra robin egg candies on top of the warmed cookies (you can add extra chocolate chips too).
- Let cookies cool on the cookie sheet for about 3-5 minutes before removing them to a cooling rack.
- Once cooled, enjoy! Cookies will stay fresh on the counter if wrapped well. Cookies can also be refrigerated or frozen for later enjoyment.
Other Holiday Treats
I hope you enjoy these cookies as much as I do. Looking for other Easter-based desserts? Check out this no-bake Candy Eggs recipe or these Ricotta Cookies to bring to your Easter celebrations.
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