Chocolate Chip Mini Egg Cookies

Soft, chewy chocolate chip mini egg cookies packed with crunchy Cadbury eggs — an easy Easter treat that disappears fast!

5 from 2 votes

Servings: 3 dozen

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, baking soda, and salt.
Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.
Once combined, add the pudding mix, vanilla, and eggs and beat on high for 3-4 minutes.
With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix. After about 1 minute, turn the mixer up to high and mix until combined.
Add crushed mini eggs and stir with a rubber spatula until mixed thoroughly.
Use a cookie scoop to make even balls and place them on the prepared cookie sheet.
Bake for 10-12 minutes, or until slightly golden and just set on the top.
Allow to cool on the baking sheet for five minutes, then transfer to a baking rack to cool completely.

Using a cookie scoop helps keeps your cookies all the same size, so you don't have to worry about some of them being undercooked while others are overdone.
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.
For chewier, softer cookies, simply adjust the baking time and take the cookies out of the oven one minute sooner.