Easy and Delicious Mini Egg Chocolate Chip Cookies Recipe

Introduction

These Easy and Delicious Mini Egg Chocolate Chip Cookies are a delightful treat perfect for any occasion. Soft, chewy, and packed with crushed mini eggs and chocolate chips, they bring a festive twist to classic cookies.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 1 cup unsalted butter (softened)
• 1 cup brown sugar
• 0.5 cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 cup mini chocolate eggs (crushed)
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together flour, baking soda, and salt.
3. Step 3: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in crushed mini eggs and chocolate chips.
5. Step 5: Scoop cookie dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until golden brown around the edges.
6. Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra crunch, chill the dough for 30 minutes before baking.
• Substitute mini chocolate eggs with your favorite candy pieces or nuts for different flavors.
• Use dark chocolate chips for a richer taste.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat gently in a microwave for 10-15 seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate eggs?

Yes, you can replace mini chocolate eggs with regular or mini chocolate chips for a similar taste without the candy shell texture.

What if I don’t have unsalted butter?

You can use salted butter, but reduce added salt slightly to prevent the cookies from becoming too salty.

Easy and Delicious Mini Egg Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 325 reviews

• Author: Ethan
• Total Time: 27 minutes
• Yield: About 24 cookies 1x

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Description

These Easy and Delicious Mini Egg Chocolate Chip Cookies combine the classic charm of chocolate chip cookies with colorful mini chocolate eggs, making them a perfect treat for any occasion, especially during festive seasons. Soft, chewy, and filled with bursts of chocolate flavor, these cookies are sure to be a crowd-pleaser.

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Ingredients

Scale 1x2x3x

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

Mix-ins

• 1 cup mini chocolate eggs, crushed
• 1 cup semi-sweet chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed to ensure a uniform rise and flavor.
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, which helps create a tender crumb.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, blending well after each addition, then mix in the vanilla extract to enhance the cookie’s flavor.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing and tough cookies.
6. Fold in Chocolates: Gently fold in the crushed mini chocolate eggs and semi-sweet chocolate chips, distributing them evenly throughout the dough for delightful chocolate bursts.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown, indicating they’re perfectly baked.
9. Cool: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to cool completely, which helps achieve the ideal texture.

Notes

• For softer cookies, slightly underbake by reducing baking time by 1-2 minutes.
• Ensure butter is softened, not melted, for better creaming and texture.
• Crushing the mini chocolate eggs too finely may cause excessive melting; aim for coarse pieces.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies can also be frozen before baking; thaw and bake as directed.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini egg cookies, chocolate chip cookies, easy cookie recipe, holiday cookies, festive treats, homemade cookies