Mini Egg Chocolate Cookies
These irresistible Mini Egg Chocolate Cookies combine a soft, chewy cookie base with crunchy candy-coated chocolate eggs for the ultimate Easter treat. Easy to make and impossible to resist, they're the perfect way to use those extra Mini Eggs.
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer (or strong arm muscles)
- Measuring cups and spoons
- Spatula
- Wire cooling rack
- Ziplock bag and rolling pin (for crushing Mini Eggs)
Ingredients
For the Cookie Base
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 cups Mini Eggs lightly crushed (plus extra for topping)
Instructions
Prep Mode
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents cookie bottoms from burning faster than you can say "Easter Bunny."
- Crush those Mini Eggs – but not too much! Place them in a ziplock bag, grab that rolling pin, and give them a few good whacks. We're going for chunks here, not dust. Think of it as therapy for when your relatives ask why you're still single at Easter dinner.
The Cookie Base
- Cream your butter and sugars in a large bowl until the mixture is light and fluffy – about 2-3 minutes with an electric mixer, or until your arm feels like it might fall off if doing it by hand.
- Add those eggs one at a time, mixing well after each addition. Splash in the vanilla and mix until combined. Your kitchen already smells amazing, doesn't it?
- In a separate bowl, whisk together the flour, baking soda, and salt. Are you one of those people who actually sifts flour? Good for you. I'm not, and these cookies still turn out great.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Over-mix and you'll end up with cookies that could double as hockey pucks.
The Good Stuff
- Fold in the chocolate chips and crushed Mini Eggs using a spatula. Be gentle – we want to distribute the goodies evenly without pulverizing them.
- Scoop dough into roughly 2-tablespoon portions and place on your prepared baking sheets, leaving about 2 inches between each dough ball. These babies will spread.
- For that Instagram-worthy finish, press a few additional Mini Egg pieces on top of each dough ball. This is not just for looks – it ensures maximum Mini Egg exposure in every bite.
Bake to Perfection
- Bake for 12-15 minutes or until the edges are just turning golden but the centers still look slightly underdone. Remember: cookies continue cooking on the hot baking sheet even after you take them out of the oven.
- Let them cool on the baking sheet for 5 minutes (I know, the waiting is torture) before transferring to a wire rack to cool completely.
- Try not to eat them all before they've fully cooled. I dare you.
Notes
- Mini Egg Storage: Save yourself some hassle and buy an extra bag of Mini Eggs specifically for the cookies. Otherwise, your "2 cups" might mysteriously dwindle to 1 cup after "taste testing."
- Cookie Size Matters: Keep your dough balls consistent in size for even baking. Nobody wants to be the person who gets the burnt cookie.
- The Perfect Crush: Aim for Mini Egg pieces that range from quartered to halved. Too small and you lose the impact; too large and they'll be awkward to bite into.
- Cookie Texture Control: For chewier cookies, reduce the baking time by 1-2 minutes. For crispier cookies, add 1-2 minutes. It's like being the cookie god of your own kitchen.
- Dietary Considerations: Contains wheat, dairy, and eggs. Not suitable for vegans or those with gluten allergies. But honestly, during Easter, are we really focused on dietary restrictions?