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)
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.
Notes
- For festive flair, use pastel mini eggs around Easter.
- These cookies freeze well both baked and unbaked.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
