Mini Eggs Chocolate Chip Cookies
These cookies are PERFECT for Easter, with crispy edges and chewy, soft center and loaded with mini eggs.
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.
Notes
This recipe makes about 15 cookies but you can always double recipe if need be.
They keep well covered on counter for three days or in fridge for 5 days. Also freeze well in an airtight container for up to 2 months.
I used Cadbury Mini Eggs for this recipe but you can use whichever you prefer.