Irresistible Cadbury Mini Eggs Cookies: Your New Favorite Easter Treat Recipe
Welcome to the world of perfectly baked cookies! These Mini Eggs Cookies are a dream come true for any sweet tooth, boasting perfectly crispy edges while remaining delightfully soft and tender on the inside. Imagine everything you adore about a classic chocolate chip cookie, but with an enchanting, festive upgrade – the iconic Cadbury Mini Eggs. This recipe is not only incredibly easy to follow, but it also offers the convenience of preparing the dough ahead of time, allowing you to freeze it and bake fresh cookies whenever a craving strikes!
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About These Cadbury Mini Eggs Cookies
Every year, as spring approaches and Easter draws near, there’s one treat that stands out above all others for me: Cadbury Mini Eggs. These delightful, crunchy-shelled, solid milk chocolate eggs are more than just candy; they’re a nostalgic symbol of the season, eagerly anticipated by many. While enjoying them straight from the bag is always a pleasure (and yes, I admit to finishing a large bag faster than I’d care to disclose!), this year, I decided to elevate the experience by incorporating them into a truly exceptional cookie recipe.
These aren’t just any cookies; they’re a serious contender for the best chocolate chip cookie recipe I’ve ever created, and not *only* because of the Cadbury Mini Eggs (though they certainly help!). This recipe takes the beloved classic and infuses it with that unmistakable Mini Eggs magic, resulting in a cookie that is greater than the sum of its parts. Each bite offers a satisfying crunch from the candy shell, followed by a burst of creamy Cadbury chocolate, all nestled within a perfectly baked cookie. It’s an indulgence that truly captures the spirit of Easter and celebrates one of the world’s most cherished chocolates.
Why You’ll Love This Recipe
Beyond the simple joy of Cadbury Mini Eggs, these cookies boast an incredible texture that will have you reaching for more. The edges bake to a beautiful golden brown, offering a delightful crispness, while the interior remains wonderfully chewy, fluffy, and tender. They practically melt in your mouth, releasing a symphony of flavors and textures with every bite – a sensation so good, it makes my mouth water just thinking about it!
I can personally attest to their addictive quality, as our entire batch disappeared remarkably quickly after baking. There’s something truly irresistible about enjoying these cookies fresh out of the oven, especially when paired with a tall, cold glass of milk. These Cadbury Mini Egg chocolate chip cookies are an absolute must-make for any spring gathering, Easter celebration, or simply as a comforting treat. Their sweet, chewy, and utterly indulgent profile makes them perfect for sharing, or for savoring all by yourself. They embody pure cookie bliss!
Looking for another festive Easter treat? You might also enjoy these adorable no-bake birds nest cookies!
Essential Ingredients for Mini Eggs Cookies
Crafting these exceptional cookies requires a few pantry staples and, of course, the star ingredient. Here’s a closer look at what you’ll need and why each component is crucial:
- Unsalted Butter: Always opt for unsalted butter to maintain precise control over the salt content in your baking. It’s essential to let it come to a true room temperature (soft enough to indent with a finger, but not melted) before using. This allows it to cream properly with the sugars, creating air pockets for a fluffy cookie texture. If you only have salted butter, you can use it, but remember to omit the added salt from the recipe to avoid overly salty cookies.
- Granulated Sugar & Light Brown Sugar: This recipe calls for a blend of both sugars, and for good reason. Granulated sugar contributes to the crispy edges, helping the cookies spread slightly and achieve that delightful golden-brown exterior. Light brown sugar, with its molasses content, adds moisture, chewiness, and a subtle caramel note, ensuring the cookies stay soft and tender in the center. This combination is key to the perfect cookie texture.
- Large Eggs: Like butter, eggs should ideally be at room temperature. Room temperature eggs emulsify better with the butter and sugar mixture, leading to a smoother, more uniform dough and a more consistent bake. Using large eggs is standard in most baking recipes for reliable results.
- Vanilla Extract: Don’t skimp on quality here! A good vanilla extract elevates the flavor profile of any baked good. I highly recommend a high-quality pure vanilla extract, such as Nielsen Massey’s Madagascar Bourbon Pure Vanilla Extract. Its rich, complex flavor perfectly complements the chocolate and sweet notes in the cookies.
- All-Purpose Flour: Simple and effective, all-purpose flour provides the structural foundation for these cookies. For best results, measure your flour by weight using a kitchen scale, or use the “spoon and level” method (spoon flour into a measuring cup and level off with a straight edge) to avoid over-packing, which can lead to dense, dry cookies.
- Baking Soda: This is our sole leavening agent, responsible for the cookies’ slight lift and tender crumb. Ensure your baking soda is fresh for optimal activation. You can test its freshness by mixing a small amount with vinegar; if it fizzes vigorously, it’s still good.
- Fine Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the cookies. Fine kosher salt is ideal as it dissolves evenly throughout the dough. Coarse salt can result in uneven distribution and pockets of intense saltiness.
- Cadbury Mini Eggs: The undisputed star of the show! While there are other brands of mini eggs, none compare to the unique taste and texture of Cadbury. Their distinctive crunchy shell and creamy milk chocolate interior are non-negotiable for this recipe to truly shine. Chop about 1 cup of them for the dough, and reserve some whole ones for pressing on top. (No, this isn’t sponsored, just pure passion for these perfect candies!).
- Semi-Sweet Chocolate Chips: To complement the sweetness of the Mini Eggs without making the cookies overwhelmingly rich, semi-sweet chocolate chips are the perfect choice. They add a classic chocolate chip cookie element with just the right amount of bitterness to balance the overall sweetness. Dark chocolate chips would also work beautifully, but I advise against milk chocolate or white chocolate chips as they would make these cookies overly sweet.
Must-Have Equipment
Having the right tools can make all the difference in your baking experience, ensuring both efficiency and excellent results. For this Mini Eggs Cookies recipe, here’s the essential equipment:
- Stand Mixer (or Handheld Electric Mixer with Large Mixing Bowl): A stand mixer fitted with a paddle attachment is highly recommended for thoroughly creaming the butter and sugars, and for combining the dough ingredients effectively. If you don’t have a stand mixer, a large, sturdy mixing bowl paired with a handheld electric mixer will work just as well, requiring a bit more effort on your part.
- Cookie Dough Scoop: This tool is a game-changer for uniform cookies. A cookie dough scoop (approximately 2 tablespoons in size) ensures that each cookie is the same size, promoting even baking and a consistent appearance. It also makes portioning the sticky dough much cleaner and easier.
- Silicone Baking Mats or Parchment Paper: To prevent sticking and encourage even browning, line your baking sheets. Silicone mats are reusable and provide excellent non-stick properties, while parchment paper is a convenient disposable option.
- Half Sheet Baking Sheets: Standard half sheet pans are the ideal size for baking cookies. Their large surface area allows for proper spacing between dough balls, preventing them from merging as they spread. Having two is a bonus, allowing you to bake in batches efficiently.
Step-by-Step Guide to Baking Mini Eggs Cookies
Follow these detailed steps to create your batch of irresistible Mini Eggs Cookies:
Mixing the Wet Ingredients
Begin by adding your room temperature unsalted butter, granulated sugar, and light brown sugar to the bowl of your stand mixer, fitted with a paddle attachment. Cream these ingredients together on medium to high speed for about 3 to 4 minutes. This process, known as creaming, is crucial: it incorporates air into the butter and sugar, which contributes to the cookies’ light and fluffy texture. Continue mixing until the mixture appears pale in color and has a visibly fluffy, aerated consistency.
Next, add the room temperature eggs one at a time, followed by the vanilla extract. Beat these into the creamed mixture on low speed until they are just combined. It’s important not to overmix at this stage. Throughout this process, be sure to stop the mixer and scrape down the sides of the bowl with a spatula. This ensures that all ingredients are thoroughly incorporated, preventing any unmixed pockets of butter or sugar.
Combining Dry and Wet Ingredients
In a separate large mixing bowl, sift together the all-purpose flour, baking soda, and fine salt. Sifting helps to aerate the flour and remove any lumps, ensuring a smooth, uniform dough. Gradually add these sifted dry ingredients to your wet mixture in the stand mixer. Mix on low speed until they are just incorporated. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough, dense cookies. The moment you see no streaks of dry flour, stop mixing.
Finally, gently fold in the chopped Cadbury Mini Eggs and semi-sweet chocolate chips. Continue to beat on low speed until they are evenly distributed throughout the dough, again, taking care not to overmix. You want the colorful Mini Eggs and chocolate chips visible and ready to deliver flavor in every bite.
The All-Important Chill
Using a cookie dough scoop (approximately 2 tablespoons per ball), portion out the dough onto a large, lined baking sheet. Arrange them about 1 to 2 inches apart to allow for proper chilling. Once scooped, it’s crucial to chill these dough balls. Place them in the refrigerator for at least 1 hour, or for a quicker chill, in the freezer for 30 minutes. Chilling the dough helps the butter to firm up, preventing the cookies from spreading too much during baking and resulting in thicker, chewier cookies. It also allows the flavors to meld beautifully, deepening the overall taste profile. For the best results, an overnight chill in the refrigerator can truly enhance the texture and flavor.
Baking to Perfection
Preheat your oven to 350°F (175°C). Line two half-sheet baking sheets with silicone mats or parchment paper. Once chilled, transfer the dough balls to the prepared baking sheets, ensuring they are spaced 1 to 2 inches apart to give them room to expand. Bake for a total of 13 to 16 minutes. At the 9-minute mark, carefully remove the baking sheets from the oven. This is the perfect time to gently press 2 to 3 whole Cadbury Mini Eggs onto the tops of each partially baked cookie. This step not only adds more Mini Egg goodness but also gives your cookies a beautiful, professional, and visually appealing finish. Return the trays to the oven and continue baking for the remaining time.
The cookies are done when their edges are golden brown and the centers have just set, still appearing slightly soft. This slight under-baking ensures a wonderfully chewy interior. Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes. This resting period allows them to firm up without breaking. After 10 minutes, carefully transfer them to a wire cooling rack to cool completely. While they are undeniably delicious when warm and fresh, allowing them to cool fully allows their texture to fully develop. Resist the urge to eat them all immediately!
Expert Tips for Perfect Mini Eggs Cookies
Achieving cookie perfection is easier than you think with these expert tips:
- Don’t Skip the Chill Time: This step is non-negotiable for thick, chewy cookies. Chilling the dough solidifies the butter, preventing excessive spreading during baking and concentrating the flavors. A minimum of 1 hour in the refrigerator is essential, but if you have the time, chilling the dough overnight (up to 24-48 hours) will yield even more flavorful and wonderfully textured cookies. If you’re really short on time, a 30-minute stint in the freezer can serve as a decent alternative.
- Master the Bake Time: For those who love a perfectly chewy cookie with slightly crisp edges, stick to the recommended 13 to 16-minute bake time. This ensures the edges are golden and set, while the center remains delightfully soft and slightly gooey. If you prefer a crispier cookie, feel free to add an extra 1-2 minutes to the cooking time, but keep a close eye on them to prevent over-baking.
- Roughly Chop Mini Eggs: When preparing your Cadbury Mini Eggs for the dough, aim for a rough chop rather than a fine crush. You want distinct chunks of the candy in each cookie, not just powdery bits. These larger pieces provide wonderful bursts of chocolate and that signature satisfying crunch, contributing significantly to both the texture and flavor experience.
- Room Temperature Ingredients are Key: As mentioned in the ingredients section, ensuring your butter and eggs are at room temperature is vital. This allows them to cream together smoothly, creating a uniform emulsion that traps air effectively, leading to a lighter, more tender cookie. Cold ingredients don’t combine as well, resulting in a denser texture.
- Measure Flour Correctly: The most common baking mistake is using too much flour. Always spoon your flour into the measuring cup and level it off with a straight edge, or better yet, use a kitchen scale for precise measurement. Too much flour leads to dry, crumbly cookies.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, making cookies tough and less tender.
- Add Extra Mini Eggs Mid-Bake: The trick of adding 2-3 whole Mini Eggs to the top of each cookie at the 9-minute mark is not just for aesthetics. It ensures a beautiful presentation with prominent, vibrant Mini Eggs, and adds an extra layer of chocolatey goodness.
More tasty spring desserts to explore: Smashed Mixed Berry Pavlova | Strawberry Cheesecake Mousse | Lemon Lavender Shortbread Cookies | Triple Berry Cheesecake
Storage, Freezing, and Make-Ahead Options
One of the many benefits of this Mini Eggs Cookies recipe is its versatility when it comes to storage and making ahead. Whether you want to enjoy them fresh for a week or stock your freezer for future cravings, here’s how:
How Long Do These Cookies Last?
Once your Mini Eggs Cookies have completely cooled, store them in an airtight container at room temperature. They will maintain their delicious freshness, crispy edges, and chewy centers for up to one week. Be warned, though, they rarely last that long!
Can You Freeze Mini Eggs Cookies?
Absolutely! These cookies are perfectly suited for freezing, offering fantastic make-ahead potential. You have two convenient options for freezing:
- Freezing Cookie Dough: This is a wonderful way to have fresh-baked cookies at a moment’s notice.
- Scoop out the cookie dough into individual balls, just as you would for baking.
- Place the dough balls on a baking sheet lined with parchment paper, ensuring they don’t touch.
- Freeze for about 1 hour, or until the dough balls are firm.
- Transfer the frozen dough balls to a resealable freezer-safe bag or container. Make sure to remove as much air as possible from the bag to prevent freezer burn.
- Store in the freezer for up to three months.
- To Bake from Frozen: You can bake the frozen dough balls directly from the freezer. Add an extra 2-4 minutes to the original bake time, or allow them to thaw slightly in the refrigerator overnight for quicker baking.
- Freezing Baked Cookies: If you’ve baked a large batch and want to save some for later, this is your method.
- Ensure the baked cookies are completely cool before freezing. Warm cookies can create condensation, leading to soggy results.
- Wrap each cookie individually in plastic wrap. This helps prevent freezer burn and keeps them fresh.
- Place the individually wrapped cookies in a resealable freezer-safe bag or a sturdy airtight container lined with wax paper.
- Cookies will keep beautifully in the freezer for up to two months.
- To Thaw and Reheat: Simply remove the desired number of cookies from the freezer and let them thaw at room temperature. For a “fresh from the oven” experience, warm them gently in the oven at 250°F (120°C) for a few minutes, or in the microwave in 15-second increments until warmed through.
Troubleshooting: Help! My Cookies Came Out Flat…
Flat cookies can be a common baking frustration, but often the solution is quite simple. If your Mini Eggs Cookies turned out flatter than expected, here are a few potential culprits and how to fix them:
- Check Your Baking Soda’s Freshness: Baking soda is a leavening agent that helps cookies rise. If it’s old or expired, it won’t be effective, leading to flat cookies. Test its freshness by mixing a small amount with a bit of vinegar or lemon juice; it should fizz vigorously.
- Softened Butter: Too Warm? If your butter was too warm or melted, it won’t hold air when creamed with sugar, causing cookies to spread excessively. Ensure butter is at a cool room temperature (soft, but still firm).
- Insufficient Chilling Time: The chilling step is vital! If the dough isn’t chilled long enough, the butter will melt too quickly in the oven, leading to widespread cookies. Aim for at least 1 hour in the fridge, or 30 minutes in the freezer. Overnight chilling is even better for preventing flatness.
- Too Much Sugar or Too Little Flour: An imbalance in your wet-to-dry ingredient ratio can cause cookies to spread. Too much sugar can liquefy in the oven, or too little flour won’t provide enough structure. Always measure accurately, ideally by weight for flour.
- Oven Temperature Issues: An oven that isn’t hot enough can cause cookies to spread before they set. Use an oven thermometer to ensure your oven is truly preheating to the correct temperature.
- Old or Damaged Baking Sheets: Well-loved, older baking sheets might have warped, creating uneven baking surfaces that contribute to spreading.
If you continue to encounter issues, please don’t hesitate to leave a comment below! I’m happy to provide further assistance and help you achieve those perfect, plump Mini Eggs Cookies.
Need more inspiration for spring recipes? Check out my spring recipes page!
Creative Ways to Serve Mini Eggs Cookies
While these Mini Eggs Cookies are utterly delightful on their own, there are countless ways to elevate and enjoy them. Here are some creative serving suggestions to inspire you:
- Ice Cream Sandwiches: Take two cooled Mini Eggs Cookies and sandwich a scoop of your favorite ice cream in between. Vanilla bean, chocolate, or even a seasonal fruit ice cream would be incredible. This creates an indulgent dessert that’s perfect for warmer spring days.
- Decadent Sundae Topping: Crumble a few Mini Eggs Cookies over a couple of scoops of premium vanilla bean ice cream. Drizzle generously with warm hot fudge sauce, add a dollop of whipped cream, and perhaps a sprinkle of extra chopped Mini Eggs for the ultimate over-the-top sundae.
- Classic Milk Pairing: Nothing beats the timeless combination of cookies and milk. For an extra touch of sweetness, consider pairing these cookies with a glass of vanilla milk. It’s a simple pleasure that highlights the cookies’ rich flavors.
- Coffee or Tea Companion: Enjoy these cookies alongside your morning coffee, afternoon tea, or as a late-night treat with a warm beverage. The subtle bitterness of coffee or the comforting warmth of tea provides a beautiful contrast to the sweet, chocolatey cookies.
- Dessert Platter Addition: Arrange these colorful cookies on a dessert platter for any holiday or special occasion. Their festive appearance makes them a wonderful centerpiece.
Looking for more sweet treats to serve this Easter? Consider these chewy carrot cake cookies, offering a taste of spring, or the tart and delicate lemon curd cookies topped with meringue. If you’re inclined to add a beautiful galette to your springtime table (we certainly enjoy a fruit-filled galette around here!), this refreshing strawberry mint champagne galette or the aromatic blueberry galette with thyme honey are both fantastic choices.
Perfect Easter Dinner Ideas
Beyond desserts, if you’re planning an entire Easter feast, here are some show-stopping dinner recipes to truly wow your guests:
- Ancho Chili Rubbed Leg of Lamb with Mint Yogurt Sauce: An unexpectedly easy-to-make main course that delivers a savory, spicy, and smoky crust.
- Herb Crusted Rack of Lamb with Red Wine Sauce: The most popular lamb recipe on this site for a reason – elegant and flavorful with just a handful of ingredients.
- Herb Goat Cheese Stuffed Leg of Lamb: A truly indulgent option, especially when served with a medley of roasted root vegetables.
- Chipotle Coffee Crusted Rack of Lamb: Features a savory, smoky, and absolutely stunning crust that will impress any diner.
- Easter Charcuterie Board: Create a gorgeous grazing board filled with meats, cheeses, fresh veggies, fruits, and of course, some Easter treats like these Mini Eggs Cookies!
And if your family enjoys Easter brunch, don’t miss these 12 Easter Breakfast Ideas for plenty of inspiration!
Mini Eggs Cookies: Storage and Reheating Tips
To maximize the enjoyment and shelf-life of your delightful Mini Eggs Cookies, proper storage is key. Here’s a comprehensive guide:
How to Store Baked Cookies:
Once baked, allow your cookies to cool completely on a wire rack. This is crucial as warm cookies can create condensation in an airtight container, leading to sogginess. Once fully cooled, place them in an airtight container. Stored at room temperature, these cookies will remain fresh, with their wonderful crisp edges and soft centers, for up to one week.
How to Freeze Cookie Dough:
Freezing the dough is an excellent strategy for having freshly baked cookies whenever you desire. Simply scoop the dough into individual balls (as described in the instructions) and arrange them on a baking sheet. Freeze for approximately 1 hour until the dough balls are firm. Then, transfer them to a resealable freezer-safe bag, ensuring you press out as much air as possible to prevent freezer burn. The frozen cookie dough balls can be stored for up to three months. When ready to bake, you can either let them thaw in the refrigerator overnight or at room temperature for about 2 hours, then bake according to the recipe instructions, or bake them directly from frozen by adding an extra 2-4 minutes to the bake time.
How to Freeze Baked Cookies:
If you prefer to bake a large batch and freeze them for later, follow these steps: First, ensure the cookies are completely cool. Next, wrap each cookie individually in plastic wrap to protect against freezer burn and preserve their texture. Place the wrapped cookies into a resealable freezer-safe bag or an airtight container lined with wax paper. Frozen baked cookies will maintain their quality for up to two months.
How to Reheat Frozen or Stored Cookies:
To enjoy previously frozen or stored baked cookies, allow them to thaw at room temperature. For that irresistible “fresh from the oven” warmth, you can reheat them. Place them on a baking sheet and warm in an oven preheated to 250˚F (120°C) for a few minutes until heated through. Alternatively, microwave individual cookies in 15-second increments until they reach your desired warmth and softness.
Finally, if you try this fantastic Cadbury Mini Eggs Cookies recipe, please consider leaving a rating or a comment below! I truly love hearing from you and seeing how these recipes come to life in your kitchens. Your feedback means the world to me, and I make an effort to respond to every single comment. Feel free to ask any questions you might have about the recipe too!
And don’t forget to tag me on Instagram if you share your creations! Seeing your photos is my absolute favorite part of this journey.
Mini Eggs Cookies
Equipment
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Measuring Spoons
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Measuring Cups
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Silicone Spatula
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KitchenAid Stand Mixer
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Silicone Baking Mat Sheets
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Half Sheet Pan
Ingredients
- 1 cup unsalted butter room temp
- 1/4 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temp
- 2 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 cups Cadbury’s Mini Eggs 1 cup chopped, 1/2 cup whole
- 1/2 cup semi-sweet chocolate chips
Instructions
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In the bowl of a stand mixer fitted with a paddle attachment, combine the room temperature butter, granulated sugar, and light brown sugar. Beat on medium-high speed for 3 to 4 minutes until the mixture is light, pale, and fluffy.
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Add the room temperature eggs and vanilla extract. Beat on low speed until just combined, scraping down the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
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In a separate bowl, sift together the all-purpose flour, baking soda, and fine salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Fold in the chopped Cadbury Mini Eggs and semi-sweet chocolate chips until evenly distributed. Do not overmix.
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Use a cookie scoop to portion the dough into balls, about 2 tablespoons each. Place them on a lined baking sheet. Chill the dough balls in the refrigerator for at least 1 hour (or ideally overnight), or in the freezer for 30 minutes.
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Preheat your oven to 350˚F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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Remove the chilled cookie dough balls from the refrigerator or freezer and arrange them on the prepared baking sheets, spacing them 1 to 2 inches apart.
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Bake for a total of 13 to 16 minutes. At the 9-minute mark, carefully remove the cookies from the oven and gently press 2 to 3 whole Mini Eggs onto the tops of each cookie. Return to the oven and bake for the remaining time until the edges are golden brown and the centers are just set.
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Remove cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring them to a wire cooling rack to cool completely.
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Store cooled cookies in an airtight container at room temperature for up to one week.
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