Mini Egg Cookies
These Mini Egg Cookies are soft, chewy, and packed with chocolate chunks and colorful candy-coated mini eggs. Perfect for Easter or any time you crave a fun twist on classic chocolate chip cookies, they’re easy to make, festive, and loved by both kids and adults. With a buttery dough, gooey chocolate, and a crunch from the mini eggs, these cookies strike the perfect balance between rich indulgence and playful sweetness.
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet or milk chocolate chunks
- 1 cup mini eggs chopped
Instructions
Baking Instructions
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer or with a handheld mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add eggs and vanilla extract. Mix until incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture and mix until combined. Do not overmix.
- Fold in the chocolate chunks and chopped mini eggs until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie using a medium cookie scoop and place them 2 inches apart on the prepared sheets. Press a few extra chocolate chunks and mini eggs on top for a bakery-style look.
- Bake for 9–11 minutes or until the edges are golden and the centers are slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for thicker cookies if desired.
- Do not overbake—cookies continue to set as they cool.
- Press a few extra mini eggs on top before baking for a festive bakery look.