Description
These Mini Egg Easter Cookies are the perfect festive treat! With crispy edges, a soft, chewy center, and pockets of melted chocolate from mini eggs and chocolate chips, they’re a delicious way to celebrate Easter. Quick, easy, and absolutely irresistible!
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Chocolate Mix-Ins:
- 1/2 cup mini chocolate eggs (halved)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup mini chocolate eggs (whole, for topping)
Instructions
- Preheat and Prepare:
- Preheat oven to 350°F (175°C).
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Sugars:
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, brown sugar, and granulated sugar.
- Beat on medium speed until the mixture is light and fluffy (about 2 minutes).
- Add Wet Ingredients:
- Mix in the egg and vanilla extract, beating on low speed until fully combined.
- Combine Dry Ingredients:
- Gradually add in flour, baking soda, and salt, stirring gently until just combined.
- Fold in halved mini chocolate eggs and chocolate chips using a spatula.
- Shape and Arrange:
- Scoop 1.5 tablespoons of dough and roll into balls.
- Place dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Gently press whole mini eggs on top of each cookie.
- Bake to Perfection:
- Bake for 8-10 minutes, or until edges just begin to brown.
- The centers may look slightly underbaked—this is normal as they will continue setting as they cool.
- Cool and Enjoy:
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve and enjoy!
Notes
- For thicker cookies: Chill the dough for 30 minutes before baking.
- For extra gooey cookies: Slightly underbake them by about a minute.
- Storage: Store in an airtight container for up to 5 days.
- Freezing Instructions: Freeze baked cookies for up to 3 months or freeze cookie dough balls and bake as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday Treat