Mini Eggs Chocolate Chip Cookies
These cookies are PERFECT for Easter, crispy edges, chewy center and loads of mini eggs. By far on of my favourite recipes.
Ok so how many of you love mini eggs, milk chocolate with crispy outer shell. Well if your family is anything like mine you probably go through bags and bags of them, they are just so good and irresistible. I really can’t keep them in the house long enough to bake with. So I will hide a stash just for me to use for baking. This recipe is no exception. Chewy chocolate chip cookies loaded with mini eggs, I mean you can’t go wrong; and as you all know I LOVE COOKIES!
So What Are Mini Eggs Chocolate Chip Cookies?
I took my go to chocolate chip cookie recipe and added mini eggs to it, that’s it. I used Cadbury for this recipe but you can use whichever brand you prefer there are so many out there now, so they should be easy to find.
I used chopped mini eggs in the dough and a few whole ones to place on top after baking. The end result was an amazing Mini Eggs Chocolate Chip Cookies that comes together in no time.
Ingredient List
- Melted unsalted butter.
- Brown Sugar- for chewy cookies.
- Granulated White Sugar- for that crispy edge
- Egg- just one large egg here to bind.
- Vanilla- always a must.
- Salt- always a must to offset sweetness.
- Baking Soda- your leavening agent.
- All-purpose Flour.
- Semi-sweet Chocolate Chips- or mini chips if you prefer.
- Cadbury Mini Eggs- any brand will do really.
Expert Tips
- Be sure to mix the butter and both sugars for at least 5 mins. it creates little pockets of air which slows rate at which the butter and sugar melt in the oven. In the end your left with a soft, chewy crumb.
- Always use room temperature eggs you never want to add cold eggs to warm butter/sugar mixture for one they may cook a bit; and second it blends in more easily.
- Also measure out flour using the scoop and level method. So scoop in your flour into measuring cup and with a knife level it off. Too much flour makes for one dense cookie.
- Don’t overmix dough once you add in you dry ingredients, again makes cookie tough.
- On that note don’t overbake your cookies too. Once you remove them from the oven they continue to bake from the residual heat of the pan so by the time they set they may be hard. So if a recipe calls for 8-10 mins baking time take them out after 9 mins. and let them rest on sheet for 3 mins to set.
- When chopping mini eggs you want some chucks in there so don’t over do it. Coarse chop is what were looking for here.
So if your anything like me and love cookies and min eggs I know you will love this recipe. It’s quick, easy and the end result is OH SO good!
Happy Baking,
XOXO Mari!
Mini Eggs Chocolate Chip Cookies
Ingredients
- ½ cup of melted unsalted butter
- ¾ cup of brown sugar
- ¼ cup of granulated sugar
- 1 large egg room temp.
- 1 tsp of vanilla extract
- ½ tsp salt
- ½ tsp of baking soda
- 1½ cups of all-purpose flour
- ¾ cup of semi-sweet chocolate chips plus extra to add after baking
- 1 cup of mini eggs coarsely chopped and a few whole ones to add on top after baking
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a bowl whisk the salt, baking soda and flour and set aside
- With mixer on med-high speed mix the butter and both sugars for about 5 mins.
- Add your egg and vanilla and mix for another 2-3 mins.
- With mixer on low add the bowl of dry ingredients and mix until just combined, then add the mini eggs and chocolate chips and mix for about 10 seconds until mixed into dough.
- With large scoop scoop dough onto prepared baking sheets and bake for 8-10 mins. making sure not to over bake, edges should be golden and middle a little bit gooey.
- Remove from oven and go ahead and add more mini eggs and chocolate chips on top if you like. Let set on baking sheet for about 3 mins before transferring to cool rack.