Mini Egg Easter Cookies

These chewy and delicious Mini Egg Easter Cookies are packed with mini chocolate chips and mini easter eggs.

About This Recipe

• These Mini Egg Easter Cookies are easy to make and require no chill time.
• All the ingredients are simple; you can find them in your kitchen already. One item you will need to have are the Mini Eggs. These Easter eggs come in different pastel colours, adding a fresh, spring-like look to the cookies.
• Adding the Mini Eggs also adds extra crunch to the finished product.
• This recipe contains mini chocolate chips, which add a rich, chocolaty flavour to the cookies.
• We need both brown and granulated sugar in this recipe. Brown sugar contains molasses which makes the cookies soft and chewy.
• The other ingredients are flour, baking soda, salt, egg, and butter. All these ingredients are used in almost all cookie recipes.

How To Make These Mini Egg Easter Cookies

• Like most cookie recipes, cream the room-temperature butter and two sugars. You can use a stand mixer's paddle attachment or a hand mixer. The mixture should become soft, light in colour, and creamy.
• Add the egg and vanilla extract, and beat well.
• Sift all dry ingredients and gently fold them into the above mixture. Do not overmix.
• Crush half a cup of the chocolate eggs and add to the dough along with the chocolate chips. Have some whole mini eggs to place on top of the cookies.
• Mix in the mini chocolate chips and crushed mini eggs.

• This cookie dough does not require any chilling time. Scoop the dough into small balls the size of a walnut in the shell. Place them on the baking sheet and place a few eggs on each ball. Bake them for 8-10 minutes.
• Immediately after bringing them out, go around each cookie with a large round cookie cutter, soften the edges and make them as round as possible.
• While they are still hot, top them with more mini chocolate eggs if you like.
• Let them cool down for 10 minutes, then transfer them to the cooling rack to cool down completely.

See more related Recipes:

Mini Egg Brownie,

Easter Caramel Cheesecake

Storing: In the fridge, keep these cookies in an air-tight container for up to two weeks.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE, AND YOU LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe