Mini Egg Cookies
These mini egg cookies are such a cute and tasty Easter treat. Crisp on the outside and chewy on the inside milk chocolate chip cookies get an upgrade with chopped Cadbury mini egg candies. A few more mini eggs on top of these cookies add that finishing touch for the easiest Easter cookie.
Ingredients
- 1 cup butter unsalted and room temperature
- ½ cup granulated sugar
- 1 ½ cups light brown sugar packed
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ½ cups milk chocolate chips
- 1 cup Cadbury mini eggs chopped, plus more for tops of cookies
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- Using a hand or stand mixer, cream together butter, brown sugar and granulated sugar for about 2 minutes. Add eggs and vanilla and mix until combined.
- In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Don't overmix! Add the chocolate chips and 1 cup of chopped mini eggs and mix on low until combined.
- Using a large cookie scoop (about 3 tablespoons) or small ice cream scoop, scoop cookie dough into balls and place 2 inches apart on the prepared cookie sheet.
- Chop additional mini eggs in half very carefully and press 2 to 3 halves into the top of each of the cookie dough balls.
- Bake for 12 to 14 minutes until the cookies are beginning to turn golden brown at the edges but are still just slightly underbaked in the center. Allow to cool on the cookie sheet for about 5 minutes before moving to a wire rack to cool completely.
Notes
Keep the cookies in an air-tight container for up to 5 days. Place a slice of bread in the container to impart more moisture to the cookies keeping them drying out quicker.
Nutrition
Calories: 312kcal
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