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🍪 Mini Egg Cookies

These Mini Egg Cookies are a delightful twist on the classic chocolate chip cookie, featuring crunchy candy-coated mini eggs that add a burst of color and flavor. Perfect for Easter gatherings, spring parties, or simply as a sweet treat to enjoy with family and friends.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mini chocolate eggs coarsely chopped
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in Chocolate: Gently fold in the chopped mini chocolate eggs and semi-sweet chocolate chips until evenly distributed.
  7. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked.
  9. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

  • For a festive touch, press a few whole mini chocolate eggs into the tops of the cookies immediately after baking.
  • Ensure your butter is softened to room temperature for optimal creaming.
  • To achieve uniform cookies, use a cookie scoop for consistent sizing.
  • Recommended affiliate link: Silicone Baking Mats – Ideal for even baking and easy cleanup