butterscotch + easter egg cookies recipe

Easter is my favorite holiday! I love the joy, the new life of spring, and celebrating Jesus’ resurrection. I also love baking for my loved ones, so this recipe is a perfect combo: celebrating Easter with baking.

This season is a joy-filled one, full of reminders that God is not finished with you yet. After the cold and darkness of winter comes warmth and light, life springing out of the hard, icy ground. Why not celebrate by baking up a batch of these easy and delicious cookies?!

For these cookies, I just followed the recipe on our bag of chocolate chips and substituted mini-eggs and butterscotch chips for the chocolate chips the recipe called for. You could add any combo of toppings to customize these cookies to your preferences!

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Butterscotch + Easter Egg Cookies

Makes 24 cookies | Preparation Time: 10 minutes | Cooking Time: 8-12 minutes

Ingredients:

• 1 cup butter, softened

• 3/4 cup white sugar

• 3/4 cup brown sugar

• 1 tsp vanilla

• 2 eggs

• 2 2/3 cups flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 bag butterscotch chips

• 2 cups mini chocolate Easter eggs

Directions:

1. Preheat oven to 350° F.

2. Combine butter and sugars and blend until smooth. Add vanilla and eggs and stir well.

1 cup butter, 3/4 cup white sugar, 3/4 cup brown sugar, 1 tsp vanilla, 2 eggs.

3. Mix flour, baking soda, and salt until well incorporated. Add to the wet ingredients and blend well.

2 2/3 cups flour, 1 tsp baking soda, 1/2 tsp salt.

4. Stir in the butterscotch chips and the mini eggs. You can also save some of the mini eggs to press into the top of the cookie if you want them to be more visible.

1 bag butterscotch chips, 2 cups mini chocolate Easter eggs.

5. Roll cookies into 1-inch balls and press down onto an ungreased cookie sheet. Bake for 8-12 minutes in preheated oven, until the bottoms are golden and the tops are firm. Allow to cool slightly before removing from the pan.

6. Enjoy!