Mini Egg Cookies (Print Version)
Buttery, chewy cookies loaded with crunchy mini chocolate eggs for a festive spring dessert.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 1/4 cups mini chocolate eggs, coarsely chopped
10 - 3/4 cup semi-sweet chocolate chips
# Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until creamy 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 mixture, mixing on low until just combined.
06 - Fold in the chopped mini chocolate eggs and chocolate chips.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few extra mini egg pieces into the tops of each dough ball.
08 - Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These cookies strike that perfect balance between crispy edges and chewy centers, with little bursts of crunch that make every bite interesting
- They come together in under 30 minutes but taste like something from a fancy bakery window
02 -
- Chilling the dough for 30 minutes prevents excessive spreading, though I will admit I have skipped this step when impatience won
- The centers may look underdone when you pull them out, but they continue cooking on the hot baking sheet and set perfectly
03 -
- Use a cookie scoop for uniform sizing, which helps them bake evenly and look professional
- Rotate your baking sheets halfway through baking if one browns faster than the other