Mini Egg Cookies

Mini Egg Cookies – Classic, crispy on the outside and chewy on the inside cookies loaded with chunks of chocolate and crunchy, candy coated chocolate mini eggs! 

What you will need

Unsalted butter

Brown sugar – Brown sugar gives these cookies some chewiness and a little bit of that caramel flavour. 

Granulated sugar – Granulated sugar gives these cookies their crisp edges. 

2 Eggs

Vanilla extract

All purpose flour – If you are making these gluten-free, you will need a 1 to 1 gluten-free baking flour with xanthan gum and oat flour.

Baking soda

Salt

Semi-sweet or milk chocolate chunks – You can use either semi-sweet or milk chocolate chunks. I used semi-sweet to balance out the milk chocolate in the mini eggs, but if you love milk chocolate, go for it all the way! I also did a combination of baking chocolate chunks in the dough and a chopped chocolate bar for topping the cookies. Baking chocolate holds it’s shape and doesn’t melt as easily, so if you want melty puddles on top of your cookies, chop up a chocolate bar! You can also use chocolate chips in place of chunks. 

Candy coated chocolate mini eggs

How to make Mini Egg Cookies

In a medium sized bowl, combine the flour, baking soda and salt. Set aside. 

Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. About 2 minutes. 

Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.

With the mixer on low, add the dry ingredients to the wet and mix until combined.

Lastly, add the chocolate chunks and chopped mini eggs and mix just to combine. I find that finer chopped mini egg pieces mix better in the dough, whereas you can save the bigger pieces for topping the cookies. 

Scoop balls of cookie dough using a large cookie scoop, about 2.5 tablespoons, and place on prepared cookie sheets spaced out 2 inches apart.

Picture perfect cookie tip – Reserve some of the chocolate chunks and chopped mini eggs for the tops of the cookies. You can also just set aside some extra (on top of the cup of each called for) for topping.  Once you have scooped your balls of dough, press a few extra chocolate chunks and larger mini egg pieces into the tops. This ensures that every cookie top will have a few chocolate chunks and mini egg pieces showing!

Bake the cookies for about 10-11 minutes at 350 degrees F or until they are golden around the edges.

Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 

How to make these Mini Egg Cookies Gluten-Free!

These cookies are super easy to make gluten-free and just as good, they just take a little bit more time. Replace the three cups of all-purpose flour with 2 cups of a 1 to 1 gluten free flour blend that includes xanthan gum (I like Bob’s Red Mill or Robin Hood) and 1 cup of oat flour. Chill the dough for 1-2 hours or overnight, before baking. Bake the cookies for about 9 minutes or until golden brown around the edges. Even after chilling, the dough still spreads a bit. To make the cookies round, do the cookie scoot! These are the only changes you need to make, everything else is the same!

The Cookie Scoot – For perfectly round cookies, you can use a little trick called the “cookie scoot” by the Cloudy Kitchen. When the cookies are fresh out of the oven and still hot, place a circular cookie cutter (the rim of a glass works too) over the cookie and scoot it until it is perfectly round! 

Did you try these?

If you tried these cookies, I would love to know what you think! Leave a comment below or tag me on Instagram @cremedelacombe.

If you loved these Mini Egg Cookies, you might also like these recipes:

Classic Soft Chocolate Chip Cookies

Birthday Cake Sugar Cookies

Gluten-Free Salted Caramel Double Chocolate Cookies

Mini Egg Cookies

Recipe by Kelsey LacombeCourse: Dessert, SnacksDifficulty: Easy

Servings

24

large cookies

Prep time

20

minutes

Bake time

10

minutes

Chewy on the inside, crispy on the outside cookies loaded with chunks of chocolate and crunchy, candy coated chocolate mini eggs!

Ingredients

• 1 cup unsalted butter, room temperature

• 3/4 cup brown sugar

• 3/4 cup granulated sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 3 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup semi-sweet or milk chocolate chunks

• 1 cup chopped mini eggs

Directions

• Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
• In a medium sized bowl, combine the flour, baking soda and salt. Set aside.
• Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. About 2 minutes.
• Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
• With the mixer on low, add the dry ingredients to the wet and mix until combined.
• Lastly, add the chocolate chunks and chopped mini eggs and mix just to combine.
• Scoop balls of cookie dough using a medium cookie scoop, about 2 tablespoons, and place on prepared cookie sheets spaced out 2 inches apart. You can also press a few extra chocolate chunks and mini egg pieces into the tops of the cookie dough balls.
• Bake the cookies for about 10 minutes or until they are golden around the edges.
• Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Video

Notes

• How to make these cookies gluten- free: Replace the three cups of all-purpose flour with 2 cups of a 1 to 1 gluten free flour blend that includes xanthan gum (I like Bob’s Red Mill or Robin Hood) and 1 cup of oat flour. Chill the dough for 1-2 hours or overnight, before baking. Bake the cookies for about 9 minutes or until golden brown around the edges. Even after chilling, the dough still spreads a bit. For round cookies, do the cookie scoot – see notes above in post!

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