These Mini Easter Egg Cookies have a soft chewy inside with a crispy outside. Loaded with mini chocolate eggs and chocolate chunks, these cookies taste amazing. They are just perfect for Easter.
Every Easter I find myself visiting multiple supermarkets and filling up my basket with Easter eggs. When I am not snacking on them, I use them for cookies.
Let's get into the making of these Mini Easter Egg Chocolate Chip Cookies
The ingredients you will need to make these delicious cookies are:
- Plain or All purpose flour
- Baking Soda
- Corn starch
- Light Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Mini Easter Eggs
- Chocolate chunks or chips
Reasons to love these Mini Eggs Cookies
They are filled with crushed mini chocolate eggs and dark chocolate chunks
The cookies are soft baked
The flavour of the cookie dough improves the longer you chill them.
Tips for making these cookies
Measure out the ingredients using a scale.
Use room temperature butter and eggs. It is difficult to cream cold butter into a soft creamy consistency.
To chop the mini eggs, place them into a ziplock bag, remove the air and seal, then bash them with a rolling pin.
Chill the cookie dough. It helps prevents the dough from over-spreading, allows the flour to hydrate and helps the gluten relax, Another reason is it easier to roll the cookie dough when it sticky right after mixing the ingredients together.
Line your baking tray and space the cookie balls 2 inches apart so they don’t spread into each other in the oven.
After removing the cookies from the oven, press on some chopped mini eggs.
How to store
Baked cookies can be stored in an airtight container for up to 5 days.
To freeze the cookies dough, scoop the dough balls, place on a baking tray lined with greaseproof or parchment paper and freeze them up to an hour or until they hard. Place then in an ziplock bag and freeze for up to 2 months. the cookies can be broken from frozen, just add on a 2-3 minutes to the bake time.
For more Easter recipes, check these out:
- 170 grams (¾ cup) unsalted butter, at room temperature
- 150 grams (¾ cup) light brown sugar
- 50 grams (¼ cup) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room tempature
- 2 teaspoons vanilla extract
- 240 grams (2 cups) plain or all purpose flour
- 2 teaspoons corn flour
- 1 teaspoon bicarbonate or baking soda
- ½ teasspoon salt
- 100 grams (3.5 oz) chocolate chunks or chips
- 100 grams (3.5 oz) mini chocolate easter eggs
- In bowl of stand mixer beat butter, brown sugar and granulated sugar until light and creamy.
- Beat in whole egg and yolk and vanilla, then scrape down the side of bowl as needed.
- Sift flour, corn flour, salt and bicarbonate of soda into the butter mixture.
- With the mixer on low speed mix until combined.
- Fold in chocolate chips or chunks and mini chocolate eggs until evenly disbursed.
- Cover the cookie dough and chill in the fridge for at least 2 hours or overnight. ( The cookie dough will be quite sticky at this stage to roll)
- Take the dough out of the fridge and leave to soften to room temperature for 10 minutes.
- Pre-heat oven to 160°C Fan/180°C/350°F. Line 2 baking trays with parchment paper.
- Scoop two tablespoons each of the cookie batter and roll into balls. Place cookie balls on the baking tray at least 2 inches apart. If desired, press a chocolate egg on top of the cookie dough balls.
- Bake for 10 minutes. Remove from oven and place on cooling rack. The centre of cookies may look slightly under baked. Leave to cool for at least 10 minutes before serving.
Zainab Mansaray says
Sally’s recipes always produce stellar results. I love how you made these spring appropriate. Easter eggs are so festive!!
Chichi Dodoo says
Absolutely agree Zainab. With spring having finally arrived and the warm weather i can’t help but want to inject some colour in my recipes. Thank you for stopping by.