Mini Egg Cookies (Printable Version)

Buttery, chewy cookies loaded with colorful chocolate mini eggs. Perfect for spring and festive occasions.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 1 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract

→ Add-Ins

10 - 1 1/2 cups mini chocolate eggs, coarsely chopped
11 - 1/2 cup semisweet chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
03 - In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Gently fold in chopped mini eggs and chocolate chips, if using.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Press a few extra mini egg pieces on top of each dough ball for a festive look.
09 - Bake for 10-12 minutes, or until the edges are golden and centers look just set.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Tips:

01 -
  • The centers stay impossibly soft while the edges get that perfect golden crisp
  • Chopping the mini eggs creates these wonderful pockets of melty chocolate throughout
  • They come together in under 30 minutes but taste like you spent all afternoon on them
02 -
  • I learned the hard way that overmixing the flour makes tough cookies, stop as soon as it comes together
  • Underbaking by just one minute makes all the difference for that soft center texture
  • Chopped mini eggs distribute better than whole ones which just roll off the dough
03 -
  • Room temperature ingredients make the biggest difference in texture
  • A cookie scoop creates uniform portions that bake evenly
  • Chop the mini eggs into different sized pieces for variety in every bite

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