Mini Egg Cookies (Printable)
Buttery, chewy cookies with colorful mini chocolate eggs—ready in under 30 minutes for festive occasions.
# 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 Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until creamy and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
06 - Gently fold in the chopped mini chocolate eggs and chocolate chips using a spatula until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Gently press a few extra mini egg pieces into the tops of each dough ball for a festive presentation.
09 - Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft and slightly underbaked.
10 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Helpful Tips:
01 -
- That perfect contrast between crispy edges and chewy centers makes these impossible to stop eating
- The mini eggs create these little pockets of melty chocolate that surprise you with every bite
02 -
- Chilling the dough for 30 minutes prevents excessive spreading and creates thicker cookies
- Underbaking by just one minute makes all the difference for that gooey center
03 -
- Rotate your baking sheets halfway through for even browning
- Use a cookie scoop for uniform sizing and baking times