Mini Eggs Cookies are a perfect Easter cookie! Soft and chewy chocolate chip cookies made in an egg shape with mini eggs. A fun spring holiday dessert recipe.
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.
Notes
You can make smaller, more traditional sized cookies by reducing the amount of dough to 1.5-2 Tablespoons each and reducing cooking time to about 10-12 minutes. You will get around 40 cookies.