Name: Mini Egg Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups chopped chocolate mini eggs (plus extra for topping); 1/2 cup semi-sweet chocolate chips (optional)

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If you’re searching for the ultimate springtime sweet, look no further than Mini Egg Cookies. These cheerful treats are loaded with crunchy, pastel-colored chocolate mini eggs, wrapped in a soft, buttery cookie base and finished with a shower of extra candy on top. Each bite is a blend of creamy chocolate and chewy cookie, making them absolutely irresistible for kids and adults alike. They’re quick enough to whip up for a spontaneous treat, but special enough to serve at any festive gathering.

Ingredients You’ll Need

Making Mini Egg Cookies is delightfully simple and relies on a handful of kitchen staples, each playing a key role in creating that perfect texture, taste, and burst of color. Here’s how each ingredient helps craft your soon-to-be favorite cookie:

Unsalted butter (1 cup, softened): Gives the cookies a rich, tender crumb and melt-in-your-mouth finish.
Brown sugar (3/4 cup, packed): Infuses the dough with a deep caramel note and extra chewiness.
Granulated sugar (1/2 cup): Adds sweetness and helps the edges crisp up ever so slightly.
Large eggs (2): Bind everything together and give the cookies that soft, pillowy structure.
Vanilla extract (2 teaspoons): Enhances the chocolate and adds that irresistible bakery aroma.
All-purpose flour (2 1/2 cups): Forms the sturdy foundation that holds all the chocolatey goodness.
Baking soda (1 teaspoon): Helps the cookies rise and keeps them wonderfully soft inside.
Salt (1/2 teaspoon): Balances the sweetness and brings out all the best flavors.
Chopped chocolate mini eggs (1 1/2 cups, plus extra for topping): The star of the show! Brings color, crunch, and pockets of creamy chocolate.
Semi-sweet chocolate chips (1/2 cup, optional): Dial up the chocolate factor for true chocoholics.

How to Make Mini Egg Cookies

Step 1: Prepare Your Oven and Baking Sheets

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this not only prevents sticking but also helps your Mini Egg Cookies bake evenly and develop golden edges. Gather your ingredients, and get ready to add some color to your kitchen.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar together. Beat until the mixture is light, fluffy, and pale—about 2-3 minutes. This is where the magic of a chewy, soft cookie begins!

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and blend once more. At this stage, you’ll start to notice that classic cookie dough aroma swirling around your kitchen.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt until evenly mixed. This step ensures you distribute the leavening and salt throughout the dough, preventing any surprises.

Step 5: Bring It All Together

Gradually add the dry ingredients to your wet mixture, mixing on low speed or by hand just until the flour disappears. Be careful not to overmix, as this could make your cookies tough instead of tender.

Step 6: Fold in Mini Eggs and Chips

Gently fold in the chopped chocolate mini eggs and, if you’re feeling extra-indulgent, the semi-sweet chocolate chips. Don’t worry if things look colorful and chunky—that’s exactly what you want for these Mini Egg Cookies!

Step 7: Portion and Decorate

Scoop out tablespoon-sized balls of dough and arrange them about two inches apart on your prepared baking sheets. Press a few extra mini egg pieces into the top of each dough ball for a festive touch and extra crunch.

Step 8: Bake and Cool

Bake your Mini Egg Cookies for 10-12 minutes, or until the edges are just beginning to turn golden and the centers look set but still soft. Let them cool on the baking sheet for five minutes before transferring to a wire rack. This short rest helps them firm up to that perfect chewy texture.

How to Serve Mini Egg Cookies

Garnishes

For that bakery-style wow factor, finish your Mini Egg Cookies with a light dusting of powdered sugar or a drizzle of melted chocolate. If you’re serving for a special occasion, adding a few extra crushed mini eggs on top right after baking really makes them pop.

Side Dishes

Pair these cookies with a tall glass of cold milk, a creamy hot chocolate, or even a festive milkshake. For something a bit more grown-up, serve alongside coffee or an after-dinner dessert wine at your next brunch or gathering.

Creative Ways to Present

Pack your Mini Egg Cookies in pastel-tinted boxes or clear mason jars tied with ribbon for a sweet homemade gift. Try stacking them in cellophane bags for a bake sale, or arrange them on tiered dessert stands as the colorful centerpiece at spring parties.

Make Ahead and Storage

Storing Leftovers

Keep your Mini Egg Cookies fresh by placing them in an airtight container at room temperature for up to four days. Separate layers with parchment paper to prevent sticking and help maintain their signature chewy texture.

Freezing

These cookies freeze beautifully, both baked and unbaked. For maximum freshness, freeze unbaked dough balls on a tray first, then transfer to a zip-top bag and bake straight from the freezer when a craving strikes. Baked cookies can be frozen in containers for up to three months—just thaw at room temperature whenever you’re ready for a treat.

Reheating

For that just-baked experience, warm leftover Mini Egg Cookies in a preheated oven at 300°F (150°C) for 3-4 minutes or in the microwave for 10-15 seconds. This brings back the gooey centers and melty chocolate pockets.

FAQs

Can I make Mini Egg Cookies gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free baking blend, and double-check that your mini eggs and chocolate chips are gluten-free as well. The cookies will still be just as colorful and delicious.

Do I need to chop the mini eggs before adding them?

Yes, chopping them is best! It helps distribute plenty of chocolate and that signature candy shell crunch throughout every bite. You can save some whole ones for pressing on top if you’d like extra decoration.

What’s the best way to get perfectly round cookies?

After scooping the dough, you can gently roll each ball between your hands for an extra-smooth, even shape. Pressing a few mini egg pieces on top before baking also helps with a bakery-style look.

Can I use other candy instead of mini eggs?

Definitely! While Mini Egg Cookies are unbeatable with their namesake, feel free to substitute with other candy-coated chocolates, chopped chocolate bars, or even festive sprinkles for different occasions.

How do I keep the cookies from spreading too much?

If your dough seems very soft or warm, chill it for 30 minutes before baking. This helps the cookies hold their shape and gives you thick, chewy middles with crisp edges.

Final Thoughts

Mini Egg Cookies are everything you want in a joyful, seasonal bake—chocolatey, colorful, soft in the center, and delightfully crisp at the edges. Whether you’re baking for Easter, a special celebration, or just because, these cookies are sure to put smiles on faces. Give them a try and watch how quickly they disappear from the cookie jar!

Mini Egg Cookies Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 27 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

These delightful Mini Egg Cookies are a perfect treat for Easter or any springtime gathering. Packed with chopped chocolate mini eggs and optional chocolate chips, these cookies are a colorful and tasty addition to your dessert table.

Ingredients

Scale

Ingredients:

1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped chocolate mini eggs (plus extra for topping)
1/2 cup semi-sweet chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the butter and sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins: Fold in the chopped mini eggs and chocolate chips, if using.
Scoop and bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra mini egg pieces into the tops of each cookie for decoration. Bake for 10–12 minutes, or until the edges are lightly golden and centers are just set.
Cool and enjoy: Cool on the baking sheet for 5 minutes before transferring to a wire rack.