These Mini Eggs Cookies are a fun and festive twist on a delicious, chewy chocolate chip cookie! Perfect for Easter.
I love these Mini Eggs Cookies for Easter!
And I have made them into the shape of eggs for an extra festive cookie.
The cookies are rather large but can also be made into smaller, more typical cookies if desired.
The fun mini eggs on top in pastel colors are just perfect for spring!
Ingredients Needed for Mini Egg Cookies
Here is what you need to make these fun spring cookies!
- Baking Soda
- Vanilla Extract
- Brown Sugar
- Granulated Sugar
- Chocolate Chips
- Mini Eggs
What do Cadbury Mini Eggs Taste Like?
They are like large chocolate chips made of milk chocolate but have a little crisp texture on the outside from the coating. The coating does not change the flavor.
Why are Mini Eggs so Good?
What I love about them is their outer coating!
Something about the thin and crisp coating brings a great texture to the chocolate filling.
Plus they are so cute looking and a great ingredient to use in the spring and for Easter!
How to Make Mini Egg Cookies
First melt your butter and let it cool until it is still melted but not hot. And set out your eggs early to be at room temperature. Otherwise, cold eggs will make the butter cold and cause it to solidify into chunks again.
Mix the butter with both sugars in a stand mixer or large bowl with a hand mixer.
Add the eggs and vanilla and mix until well combined.
Then slowly add in the dry ingredients while on low, followed by the chocolate chips.
Refrigerate the dough for at least 30 minutes to help it keep its shape and stay chewy.
Then preheat oven to 325F and scoop out dough into 1/4 cup portions for large cookies (or 1.5-2 Tablespoons for smaller cookies).
I like to make them egg shaped by first making the dough into a ball, flattening it slightly, and then taking one end of the circle and pushing it into a point. You want the shape to be more exaggerated than needed because it will lose some shape when cooking. I almost go for a triangle shape.
Bake large cookies for 17 minutes until the bottom edges are a very light golden brown. Immediately place 4-5 mini eggs on top and press gently into the cookies.
You can press them in before baking, however the shells tend to crack. So it depends on your preference for presentation.
- Stand mixer
- 16 Tablespoons unsalted butter melted and slightly cooled (2 sticks, ½ pound)
- 1 ¼ cups light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 Talblespoon vanilla extract
- 3 ⅓ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips (12 ounces) (or more mini eggs)
- 10 ounces mini eggs
- Melt the butter and let it cool slightly until it is still liquid but not hot.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, use the paddle attachment on medium speed to combine the butter and both sugars until well incorporated, 2 minutes.
- Add the eggs, egg yolks, and vanilla extract and continue mixing to fully combine, 2 minutes.
- Add the flour, baking soda, and salt and mix on low. Add the chocolate chips and mix until just combined.
- Refrigerate the dough for at least 30 minutes. This will help the dough keep its shape and stay chewy.
- Preheat oven to 325°F.
- Scoop out dough in 1/4 cup portions for large cookies. Shape the dough into a ball and flatten into a thick disc. Then shape one end into a point like a triangle to make egg shaped cookies.
- Place 4-6 mini eggs on top of the cookie. (Or more or less as desired).(The egg shells will crack slightly in the oven. Alternatively, you can wait to add the mini eggs until after baking and immediately place them on top of the cookies).
- Repeat with the remaining dough.
- Bake the cookies for approximately 17 minutes or until the bottom edges are starting to turn a very light golden brown. Let the cookies sit on the baking sheet for 5 minutes before removing and moving to a cooling rack.
- Store in an air tight container for up to one week.