Description
These Mini Egg Chocolate Chip Cookies are the perfect blend of soft, chewy cookie dough and crunchy, colorful mini eggs, making them an irresistible treat for Easter or any springtime celebration. Studded with chocolate chips and crushed mini eggs, these cookies are as fun to make as they are to eat.
With their vibrant candy pieces and rich chocolate flavor, these cookies are sure to be a hit with kids and adults alike. They’re easy to whip up, require no special equipment, and make a delightful addition to your holiday dessert table or cookie jar. Plus, they’re a great way to use up leftover Easter candy!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini eggs (chopped into smaller pieces, plus extra for topping)
- Optional: Sprinkles for added color
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
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Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
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Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
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Fold in Mix-Ins: Gently fold in the chocolate chips and chopped mini eggs using a spatula.
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Scoop and Shape: Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra mini egg pieces on top of each cookie for decoration.
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Bake: Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
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Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Optional Add-Ons: For extra flair, sprinkle the cookies with colorful sprinkles while they’re still warm.
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Store: Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Dessert
- Cuisine: American
