Mini Egg Cookies (Print Version)
Buttery, chewy cookies studded with colorful chocolate mini eggs for festive spring occasions.
# What You 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 (optional)
# How-To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
03 - Beat 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 dry ingredients to wet ingredients, mixing until just combined.
06 - Gently fold in chopped mini eggs and chocolate chips, if using.
07 - Scoop tablespoon-sized balls onto prepared baking sheets, spacing 2 inches apart.
08 - Press extra mini egg pieces on top of each dough ball for visual appeal.
09 - Bake for 10-12 minutes until edges are golden and centers appear set.
10 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The buttery dough balances the chocolate shell crunch with soft chewy centers
- Mini egg chunks create surprise pockets of creamy chocolate in every bite
- They transport beautifully for picnics or office treat boxes
02 -
- Slightly underbaked cookies firm up beautifully while cooling on the hot tray
- Rough chopped eggs create better texture than whole candies which can sink
- Chilled dough produces thicker cookies if you prefer that style
03 -
- Weigh your flour for consistent results every time
- Rotate baking sheets halfway through for even browning