Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy and Delicious Mini Egg Chocolate Chip Cookies Recipe

★★★★★

4.5 from 325 reviews
  • Author: Ethan
  • Total Time: 27 minutes
  • Yield: About 24 cookies 1x

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.

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

Mix-ins

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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