Mini Egg Cookies (Printable)
Buttery, chewy cookies with crunchy mini chocolate eggs. Ready in 27 minutes, perfect for spring celebrations.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 1/4 cups mini chocolate eggs, coarsely chopped
10 - 3/4 cup semi-sweet chocolate chips
# How-To Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Beat softened butter, brown sugar, and granulated sugar with an electric mixer until creamy and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing on low until just combined.
06 - Fold in chopped mini chocolate eggs and chocolate chips.
07 - Scoop tablespoon-sized balls onto prepared baking sheets, spacing about 2 inches apart.
08 - Gently press extra mini egg pieces into tops of each dough ball.
09 - Bake for 10-12 minutes until edges are golden but centers remain soft.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The contrast between chewy cookie and crunchy candy shell hits different
- They disappear faster than you can say spring has sprung
- The recipe is forgiving enough to make while distracted
02 -
- Chilling the dough for 30 minutes prevents excessive spreading if your kitchen runs warm
- Underbaking slightly is intentional because cookies continue cooking on the hot sheet
- Chopping mini eggs coarsely not finely means bigger satisfying crunches in every bite
03 -
- Rotate your baking sheets halfway through if your oven has hot spots
- Weighing flour instead of cup measuring gives consistent results every time