Mini Egg Cookies (Printable)
Chewy buttery cookies studded with colorful mini chocolate eggs, ready in under 30 minutes for a festive spring treat.
# What You'll 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
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt.
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 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 for a festive look.
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 Tips:
01 -
- The buttery dough stays soft and chewy for days, somehow improving overnight as those mini eggs settle into little pockets of sweetness
- Watching people bite into that first cookie and realize the chocolate egg pieces are still slightly crunchy is the best kind of kitchen surprise
02 -
- I once skipped chilling the dough and ended up with thin, spread-out cookies, so now I always refrigerate for at least 30 minutes when I have the time
- Pressing the extra egg pieces into the tops before baking prevents them from rolling off during the oven dance
03 -
- Room temperature ingredients make such a difference that I always set my butter and eggs out about an hour before baking
- Checking your cookies at the 10-minute mark can save them from overbaking, since they continue cooking on the hot pan