Mini Egg Cookies

These mini egg cookies are super soft and chewy, packed with melted chocolate chips and chopped mini eggs that give you a great mix of textures. These cookies are made in less than 25 minutes and are perfect for sharing with loved ones this Easter!

Course Dessert, Snack

Cuisine American

Keyword mini egg cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 178kcal

Author Makyla Baines

Equipment

1 OXO small cookie scoop

Ingredients

1 ¼ cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter (120g) softened at room temperature
¾ cup brown sugar
½ cup white granulated sugar
1 large egg
1 teaspoon vanilla extract
¾ cup chocolate chips
1 cup Cadbury mini eggs roughly chopped

Instructions

Preheat the oven to 200℃ degrees (375℉).
Add the butter, brown sugar, white sugar and vanilla to a large bowl and beat until light and fluffy.
Crack the egg into the creamed mixture and beat well to combine.
Sift in the flour, baking soda and salt. Mix until just combined.
Add the chocolate chips and roughly chopped mini eggs and mix. Optional: Reserve 1/4 cup of the chopped mini eggs to add to the top of the cookies when scooped out.
Line a cookie sheet with parchment paper. Scoop out 24 dough balls. Don’t roll them out. Simply place them on the cookie sheet.
Bake for 8-10 minutes or until lightly golden brown. Keep your eye on these as you don’t want to overbake them. They will keep baking after they come out of the oven.
Leave to cool on the cookie sheet for 5 minutes before transferring to a wire rack.

Notes

My cookie scoop: 1.5 tablespoon cookie scoop.

Nutrition