Mini Egg Cookies (Print View)

Chewy buttery cookies studded with colorful chocolate mini eggs

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 1 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract

→ Add-Ins

10 - 1 1/2 cups mini chocolate eggs, coarsely chopped
11 - 1/2 cup semisweet chocolate chips

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
03 - In a large bowl, cream the softened butter with brown sugar and granulated sugar until light 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 the dry ingredients to the wet ingredients, mixing until just combined.
06 - Gently fold in chopped mini eggs and chocolate chips, if using.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Press a few extra mini egg pieces on top of each dough ball for a festive look.
09 - Bake for 10-12 minutes, or until the edges are golden and centers look just set.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Insider Tips:

01 -
  • The buttery dough balances the sweet chocolate coating perfectly so you don't get that sugar overload
  • Chopping the eggs creates little pockets of melty chocolate throughout instead of just chunks
  • They freeze beautifully if you can manage not to eat them all in one sitting
02 -
  • Underbaking by literally one minute makes the difference between chewy and crunchy
  • Room temperature ingredients prevents the dough from separating while mixing
03 -
  • Chop the mini eggs on a cutting board with a large knife—some pieces will be tiny dust and others big chunks, both are perfect
  • If your dough feels too sticky to scoop, chill it for 15 minutes before baking

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