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Easy and Delicious Mini Egg Chocolate Chip Cookies Recipe

★★★★★

4.6 from 50 reviews
  • Author: Sophie
  • Total Time: 27 minutes
  • Yield: Approximately 24 cookies 1x

Description

These Easy and Delicious Mini Egg Chocolate Chip Cookies are perfect for a sweet treat featuring a delightful combination of mini chocolate eggs and classic chocolate chips baked into soft, chewy cookies. Ideal for spring celebrations or anytime you crave a festive twist on a beloved cookie.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract

Add-ins

  • 1 cup mini chocolate eggs (crushed)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasonings throughout the flour.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, incorporating air to create a tender cookie texture. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
  4. Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients while mixing gently until just combined, taking care not to overmix to maintain cookie tenderness.
  5. Add Chocolate Mix-ins: Fold in the crushed mini chocolate eggs and semi-sweet chocolate chips evenly to distribute them throughout the cookie dough for the perfect balance of chocolate in every bite.
  6. Scoop and Bake: Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
  7. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which will help maintain their shape and texture.

Notes

  • For an even softer cookie, slightly underbake by removing at 10 minutes.
  • Storing cookies in an airtight container at room temperature keeps them fresh for up to 5 days.
  • Crushing the mini chocolate eggs gently prevents them from melting too much during baking.
  • Butter should be softened to room temperature for easier mixing and better texture.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mini egg cookies, chocolate chip cookies, easy cookies, spring dessert, holiday cookies, baking with chocolate eggs

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Find it online: https://cookwithsophie.com/easy-and-delicious-mini-egg-chocolate-chip-cookies-recipe/