Mini Egg Cookies (Print View)

Chewy, buttery cookies studded with colorful mini chocolate eggs for a festive spring treat.

# Ingredient List:

→ 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 Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl.
03 - 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 vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
06 - Fold in the chopped mini chocolate eggs and chocolate chips.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Gently press a few extra mini egg pieces into the tops of each dough ball.
09 - Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of buttery chewy cookie and crunchy candy shell creates the most satisfying texture contrast
  • These somehow feel festive enough for holidays but casual enough for a Tuesday afternoon with coffee
  • The dough comes together in under 20 minutes and bakes up consistently perfect every single time
02 -
  • Chilling the dough for 30 minutes prevents excessive spreading and gives you thicker chewier cookies
  • The edges should look set when you remove these from the oven but the centers will still appear slightly underbaked
  • Pressing extra egg pieces into the tops before baking makes them look professionally decorated with zero extra effort
03 -
  • Rotate your baking sheets halfway through baking if your oven has hot spots
  • Use a cookie scoop for uniform size and even baking every single time

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