Mini Egg Cookies (Print View)

Buttery, chewy cookies loaded with colorful chocolate mini eggs—ideal for spring celebrations and festive gatherings.

# What You'll Need:

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

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

10 - 1 1/2 cups mini chocolate eggs, coarsely chopped

11 - 1/2 cup semisweet chocolate chips

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 the 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 the dry ingredients to the wet ingredients, mixing until just combined.

06 - Gently fold in chopped mini eggs and chocolate chips, if using.

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 the edges are golden and centers look just set.

10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

01 -

That irresistible combination of buttery dough and creamy chocolate chunks that somehow tastes even better when the eggs are slightly melted inside
They are basically edible confetti that makes everyone smile before they even take a bite

02 -

If you want that extra chewy texture, pull them out when the centers still look slightly underdone
Room temperature ingredients make a huge difference in how the dough comes together

03 -

Chilling the dough for 30 minutes before baking helps prevent too much spreading
Sprinkle a tiny pinch of flaky sea salt on top right after baking for a fancy touch