Name: Mini Egg Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups chopped chocolate mini eggs (plus extra for topping); 1/2 cup semi-sweet chocolate chips (optional)

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If you’re searching for a treat that looks every bit as joyful as it tastes, these Mini Egg Cookies are about to become your new go-to. Imagine soft, perfectly chewy cookies studded with crackly sugar-coated chocolate mini eggs and melty chocolate chips, each bite a delightful balance between decadence and nostalgia. Whether you’re baking them as an Easter surprise or simply treating yourself to something colorful and fun, Mini Egg Cookies are pure happiness in dessert form.

Ingredients You’ll Need

With ingredients you probably already have in your kitchen, these cookies are as easy to whip up as they are irresistible. Each one brings out the best flavor, texture, and vibrant color in every batch.

Unsalted butter: Softened butter gives your Mini Egg Cookies that melt-in-your-mouth tenderness and lends a rich base flavor.
Brown sugar: The moisture and depth from brown sugar help create that perfect chewy texture we all crave in a great cookie.
Granulated sugar: Adds just the right amount of sweetness and gives a subtle crisp edge to each cookie.
Eggs: Two large eggs bind everything together and give the cookies lift, making them pillowy-soft.
Vanilla extract: Don’t underestimate the power of vanilla—it’s the flavor backdrop that ties every element together.
All-purpose flour: Provides just enough structure for cookies that hold together but never turn dry or crumbly.
Baking soda: This little leavener is the secret to achieving that classic, gently domed cookie look.
Salt: Just a pinch enhances all the sweet, rich flavors and balances the chocolatey goodness.
Chopped chocolate mini eggs: The star of the show—every bite delivers a pop of color and a sweet candy crunch.
Semi-sweet chocolate chips (optional): For extra pools of gooey chocolate, toss in some chips for good measure.

How to Make Mini Egg Cookies

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C)—a reliable temperature for perfectly golden cookies. Line two baking sheets with parchment paper to keep your cookies from sticking and make cleanup a total breeze.

Step 2: Cream Together the Butter and Sugars

In a large mixing bowl, beat the softened butter together with brown sugar and granulated sugar until the mixture is light, fluffy, and irresistible. This step is the foundation of your Mini Egg Cookies and helps guarantee that lovely, tender bite.

Step 3: Add Eggs and Vanilla

Crack in your eggs one at a time, beating well after each addition, then pour in the vanilla extract. Mixing after each egg helps everything emulsify, so you’ll have a perfectly smooth cookie dough later on.

Step 4: Combine Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, and salt until no lumps remain. This quick step ensures the leavening and salt distribute evenly, so every cookie is just right.

Step 5: Bring Wet and Dry Together

Gradually add the dry ingredients to your wet mixture, mixing gently until everything is just combined. Be careful not to overmix—stopping when you no longer see streaks of flour keeps your Mini Egg Cookies beautifully soft.

Step 6: Fold in Chocolate Goodness

Now for the fun part! Gently fold in the chopped mini eggs and chocolate chips if you’re using them. Try not to over-mix here; you want to keep those bits whole so they create bursts of chocolate and color in every cookie.

Step 7: Scoop and Decorate

Using a tablespoon or cookie scoop, drop mounds of dough onto your prepared baking sheets about 2 inches apart. For maximum curb appeal, press a few extra mini egg pieces into the top of each ball of dough—these peek out beautifully once baked.

Step 8: Bake to Perfection

Bake your cookies for 10–12 minutes, just until the edges are a soft gold and the centers look set but not dry. Cooling them for 5 minutes on the sheets will help them finish setting before you transfer the cookies to a rack. Voila, your tray of joyful Mini Egg Cookies is ready!

How to Serve Mini Egg Cookies

Garnishes

For a little extra flair, sprinkle your Mini Egg Cookies with an additional pinch of sea salt or drizzle with a touch of melted chocolate. Extra mini egg pieces on top make them absolutely irresistible and instantly festive—no special holiday required.

Side Dishes

Pair your cookies with a tall glass of chilled milk, a cup of coffee, or a mug of hot cocoa for the ultimate comforting snack. For an extra-indulgent dessert, serve with a scoop of vanilla ice cream and watch everyone swoon.

Creative Ways to Present

Mini Egg Cookies look gorgeous stacked in clear cellophane bags tied with a pastel ribbon—perfect for gifting at Easter, spring parties, or birthdays. You can also arrange them on a tiered cake stand at your brunch table for an eye-catching display that disappears fast!

Make Ahead and Storage

Storing Leftovers

Any extra Mini Egg Cookies will keep perfectly at room temperature in an airtight container for up to 5 days. If you live in a warm climate, pop them in the fridge to keep those chocolate bits perky and fresh.

Freezing

These cookies are freezer-friendly both before and after baking! Freeze scooped dough on a tray until solid, then pop into a zip-top bag for up to 2 months. Baked cookies can be frozen too—just wrap them well and defrost at room temperature whenever a craving strikes.

Reheating

If you love a gooey, just-baked texture, pop a cookie in the microwave for about 10 seconds. It’s like getting a fresh batch, complete with melty chocolate, any time you please!

FAQs

Can I use other types of chocolate eggs?

Absolutely! While mini eggs are the star here, you can swap them for other candy-coated chocolate eggs or even chopped chocolate bars for a fun twist.

Are Mini Egg Cookies suitable for freezing?

Yes! Both the cookie dough and the baked cookies freeze beautifully, making them perfect for baking ahead or saving for later celebrations.

What can I substitute for the chocolate chips?

If you want to switch things up, try white chocolate chips, toffee bits, or even chopped roasted nuts for different bursts of flavor and texture.

How do I prevent the cookies from spreading too much?

If your dough feels very soft or sticky, chill it for 30 minutes before scooping. This helps keep the cookies thick and chewy, with golden edges and tender centers.

Are these cookies only for Easter?

Not at all! Mini Egg Cookies are delicious year-round. Just choose mini eggs in colors to match any occasion, or whip them up whenever you need a little edible cheer.

Final Thoughts

If you’re ready for a cookie that’s as fun to make as it is to eat, grab some mini eggs and let the baking begin. I can’t wait for you to experience the colorful joy and scrumptiousness of Mini Egg Cookies—don’t be surprised if they disappear from your cookie jar faster than you expected!

Mini Egg Cookies Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 27 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

These delightful Mini Egg Cookies are a perfect treat for any occasion, featuring a soft and chewy cookie base studded with colorful mini chocolate eggs.

Ingredients

Scale

Dough:

1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Add-ins:

1 1/2 cups chopped chocolate mini eggs (plus extra for topping)
1/2 cup semi-sweet chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins: Fold in the chopped mini eggs and chocolate chips, if using.
Form and bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets. Press extra mini egg pieces into the tops of each cookie for decoration. Bake for 10–12 minutes until golden.
Cool and enjoy: Cool on the baking sheet before transferring to a wire rack.