Chocolate Chip Mini Egg Cookies
Chocolate Chip Mini Egg Cookies – a quick and easy, classic cookie that is fun to make festive for Easter!
Warm, fresh from the oven chocolate chip cookies are so nostalgic of growing up as a kid. And who doesn’t love Cadbury chocolate mini eggs?!
Combine the the two and you have a simply delicious cookie that the whole family loves! Especially the teenagers, good thing this recipe makes a huge batch of cookies, they’re sure to disappear quickly.
Too busy to make this right away? Pin it for later! Pin this easy recipe to your favorite board on Pinterest and it will be waiting there when you’re ready.
I’m a huge fan of creating treats for every occasion, especially delicious ones like these. These mini egg chocolate chip cookies are perfect for taking to your next Easter event or party!
Why use chocolate chip cookie dough?
This chocolate chip cookie recipe is super versatile and easy to make with only a few ingredients from the grocery store. Start with unsalted butter, granulated sugar, all purpose flour and a splash of vanilla extract.
Be sure to check out some of our other Easter recipes like these; Easter Cookie Bars, Easter Chick Cupcakes or Mini Egg Chocolate Bark. They would be fun to add to Easter baskets this year!
This Easter Mini Egg Cookie Recipe is so much fun for kids of all ages to make and take to holiday parties or events. My kids enjoy the baking part, second only to the eating part of course.
How to make these mini egg cookies:
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Ingredients:
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 3.4 oz vanilla instant pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 1 cup Cadbury mini eggs, chopped
Directions:
1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together flour, baking soda and salt.
3. Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.
4. Once combined, add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes.
5. Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, after about 1 minute then turn the mixer up to high and mix until combined.
6. Add crushed mini eggs and stir with a rubber spatula until mixed thoroughly.
7. Use a cookie scoop to make even balls and place them on the prepared cookie sheet.
Tip: add more chopped mini eggs to the top of the cookie dough balls before cooking. This helps to add a fun pop of color to each cookie.
8. Bake for 10-12 minutes, or until slightly golden and just set on the top.
9. Allow to cool on the baking sheet for five minutes then transfer to a baking rack to cool completely.
For chewier, softer cookies simply adjust the baking time and take the cookies out of the oven one minute sooner. This recipe easily makes 3 dozen chocolate chip cookies.
How to store these cookies:
Store these sweet treats in a large freezer bag or airtight container at room temperature for a week or in the freezer for up to three months.
For fun mini egg cookie recipe variations try adding these ingredients: dark chocolate chips , brown sugar, milk chocolate eggs, chocolate chunks or cocoa powder. Be sure to check out this colorful Cadbury Mini Egg Cookie Recipe too!
Using mini eggs in your baking is such a fun way to create a wide variety of easter treats. Like this Easter parfait, Mini Egg dessert dip or even an Easter milkshake!
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Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
They are the easiest cookies to make with mini eggs, our favorite candy around easter time. I could eat an entire bag of mini Cadbury eggs in one sitting, pretty sure that I am not alone in that!
If you love these Chocolate Chip Mini Egg Cookies, please give them a five star review and help me share them on Facebook or Pinterest so that others can enjoy them too!
Chocolate Chip Mini Egg Cookies
Chocolate Chip Mini Egg Cookies - a quick and easy, classic cookie that is fun to make festive for Easter!
Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 3.4 oz vanilla instant pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 1 cup Cadbury mini eggs, chopped
Instructions
1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together flour, baking soda and salt.
3. Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.
4. Once combined, add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes.
5. Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, after about 1 minute then turn the mixer up to high and mix until combined.
6. Add crushed mini eggs and stir with a rubber spatula until mixed thoroughly.
7. Use a cookie scoop to make even balls and place them on the prepared cookie sheet.
8. Bake for 10-12 minutes, or until slightly golden and just set on the top.
9. Allow to cool on the baking sheet for five minutes then transfer to a baking rack to cool completely.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 125mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
