Spring is in the air, and that means Easter baking is in full swing! If you're looking for the perfect treat to celebrate the season, these Mini Egg Easter Cookies are just what you need. Soft, chewy, buttery, and packed with crunchy mini eggs and melty chocolate, these oversized cookies are a must-try for any Easter gathering.
Whether you're making them for a festive dessert table, gifting them in Easter baskets, or just indulging in a homemade sweet treat, these cookies will be an instant hit. Plus, they’re easy to make with simple ingredients!
Not only are these cookies extra delicious, they’re super easy to whip up. If you’re in a rush, you can make these in 30 minutes. These are honestly perfect for Easter gatherings, or just when you’re looking to treat yourself with something sweet.
Ingredients
114g (1/2 cup) butter, room temp
78g (1/3 cup) brown sugar
58g (1/4 cup) sugar
1 egg
205g (1 1/3 cups) flour
10g (1 tbsp) cornstarch
4g (1 tsp) baking powder
3g (1/2 tsp) baking soda
200g mini eggs roughly chopped
100g mini eggs (1/2 whole, 1/2 roughly chopped)
100g milk chocolate chips
Directions
Line two baking sheets with parchment paper.
In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
While the butter and sugars are mixing, whisk together the dry ingredients in a separate bowl: all-purpose flour, cake flour, baking soda, baking powder, and cornstarch. Set aside.
Once the butter and sugar mixture is smooth and well combined, add the eggs and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in 200g roughly chopped mini eggs and milk chocolate chips, ensuring even distribution.
Portion the cookie dough into 100-gram balls (x8).
Press the remaining mini eggs onto the tops of each cookie, gently pressing them into the dough. Arrange the cookies on a baking sheet and refrigerate for 30 minutes.
Preheat oven to 350F.
Bake for 13-14 minutes, keeping an eye on them to ensure a perfect golden-brown finish.
Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes to set. Once cooled, enjoy!
Storage & Freezing
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake from frozen, adding an extra 2 minutes to the baking time.
These Giant Mini Egg Easter Cookies are the perfect way to celebrate spring and indulge in a fun, festive treat. Bake up a batch and enjoy every chewy, chocolatey bite! 🐰🍪
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