Mini Egg Cookies (Printable version)
Chewy buttery cookies studded with colorful mini chocolate eggs for a festive spring treat.
# What you 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:
01 - Preheat 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 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 speed until just combined.
06 - Fold in chopped mini chocolate eggs and chocolate chips.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 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 -
- These cookies strike that perfect balance between chewy centers and crisp, buttery edges that makes people reach for seconds
- The mini eggs keep their satisfying crunch even after baking, creating little pockets of surprise in every bite
02 -
- Chopping the mini eggs yourself instead of buying them pre-chopped gives you much bigger, more satisfying chunks
- These cookies continue baking on the hot pan, so pull them out when centers still look slightly underdone
03 -
- Rotating the baking sheets halfway through baking ensures even browning on both pans
- Using a cookie scoop instead of spoons gives you perfectly uniform cookies every time