Mini Egg Cookies (Printable Version)

Buttery, chewy cookies with colorful chocolate mini eggs. Ready in under 30 minutes for festive spring treats.

# What You'll 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 Make It:

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 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 dry ingredients to wet ingredients, mixing until just combined.
06 - Gently fold in chopped mini eggs and chocolate chips.
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 edges are golden and centers look just set.
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Insights:

01 -
  • The buttery dough stays incredibly soft days after baking thanks brown sugar doing all heavy lifting
  • Chopped mini eggs create pockets melty chocolate throughout each bite better than whole candies
  • These cookies strike that perfect balance between crispy edges chewy centers everyone fights over
02 -
  • Underbaking by 1 minute makes these stay chewy three days instead turning hard overnight
  • Room temperature butter cannot be meltedit will make cookies spread flat thin
  • Chopping mini eggs coarse not fine prevents them from disappearing into dough completely
03 -
  • Chill dough 30 minutes before baking if your kitchen runs warm this controls spread
  • Weigh flour instead cup measuring 280 grams is more accurate than scoop level method

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