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–+ servings
Mini egg cookies scattered on parchment paper with mini egg chocolates surrounding them.

Mini Egg Cookies

Author: Gail Ng
Classic chocolate chip cookies sprinkled with pastel mini egg chocolates to make the cutest Easter cookies
5 from 46 votes
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Yield 14 cookies
Category Dessert
Cuisine American

Equipment

Ingredients
  

  • 260 g all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 230 g unsalted butter, softened to room temperature
  • 100 g granulated sugar
  • 50 g brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 100 g mini egg chocolates, crushed, plus a handful extra for topping
  • 100 g milk or dark chocolate, roughly chopped, plus a handful extra for topping

Instructions
 

  • Prep: Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
  • Dry mixture: In a small bowl, stir together flour, cornstarch, baking soda, and salt. Set aside.
    Left to right: dry ingredients in a bowl, stirring dry ingredients with a spoon.
  • Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat the butter until it becomes very creamy and pale in colour. Add the granulated sugar and brown sugar and beat on medium speed until creamy and fluffy, about 3 minutes.
    Left to right: white and brown sugar in a bowl of creamed butter, butter and sugar creamed together in a mixing bowl.
  • Eggs: Add the whole egg, egg yolk, and vanilla extract and mix on low speed until combined.
    Left to right: eggs in a bowl of creamed butter and sugar, mixing batter with a hand mixer.
  • Combine dry and wet: Add the flour mixture and briefly mix on low speed until almost combined but with some patches of flour remaining.
    Left to right: flour in a bowl of wet ingredients, mixing cookie dough in a bowl with a hand mixer.
  • Chocolate: Add the crushed mini eggs and chocolate chunks. Switch to a spatula to finish folding the dough together until just combined.
    Left to right: mini eggs and chocolate chunks in a bowl of cookie dough, mixing chocolate into cookie dough with a spatula.
  • Scoop cookie dough: Use a 4-tablespoon cookie scooper to scoop out balls of cookie dough. Release the dough balls on your lined baked sheet, leaving about 2” in between each ball to account for spreading. Press a few pieces of chopped mini eggs on top of each dough ball.
    Left to right: scooping cookie dough with a cookie scooper, releasing a ball of cookie dough on a baking sheet.
  • Bake: Bake cookies for about 12 minutes or until the edges are set and lightly golden brown but the middle is still very soft. In the last 2 minutes of baking, press a few extra pieces of chocolate on top of each cookie (optional).
  • After baking: Immediately after taking them out of the oven, use a large round cookie cutter to swirl the cookies to make them perfectly round or use a fork to push in any uneven edges while the cookies are still soft. Press a few extra mini eggs on top of each cookie and sprinkle any remaining pastel mini egg "dust" on top of the cookies for a picture-perfect look.
    Left to right: swirling baked mini egg cookies with a round cookie cutter on a baking tray, hand pressing mini eggs on top of baked cookies.
  • Cool: Let cookies cool for 5-10 minutes before transferring them to a wire rack to cool completely or enjoy while still warm.

Nutrition

Calories: 318kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 153mg | Potassium: 86mg | Fiber: 1g | Sugar: 16g | Vitamin A: 467IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 2mg
Keywords chocolate chip cookies, chocolate mini egg cookies, easter cookies, mini egg cookies
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