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Mini egg cookies on parchment paper.
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4.93 from 13 votes

Mini Egg Cookies

These mini egg cookies are large bakery style chocolate chip cookies. They are full of chopped mini eggs. These cookies have a chewy center and crisp edges.
Prep Time15 minutes
Cook Time14 minutes
Chilling Time30 minutes
Total Time59 minutes
Servings: 17 Large cookies
Calories: 296kcal

Ingredients

  • 2 ½ cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter room temperature
  • 1 cup Brown sugar packed light or dark
  • ½ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • 1 cup Semisweet chocolate chips
  • 1 cup Mini eggs slightly chopped plus more to top the cookies

Instructions

  • In a large bowl, sift the flour. Add in baking soda and salt. Set aside. Chop the mini eggs.
    2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
  • Using a mixer, beat the butter, brown sugar, and sugar. Beat this on high speed for 2 minutes. Scrape the bowl. Add in vanilla and eggs. Beat this on medium-high speed for 1 minute. Scrape the bowl.
    1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
  • Add in the dry ingredients and mix on low until just combined. Add in chocolate chips and chopped mini eggs. Mix until just combined.
    1 cup Semisweet chocolate chips, 1 cup Mini eggs
  • Chill for 30 minutes.
  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
  • Use a large cookie scoop (3 oz scoop) to scoop the dough. Place 6 cookie dough balls per cookie sheet. Place the 1st batch of cookies in the freezer for 5-8 minutes until cold. Place the second and third batch of cookie dough balls in the fridge while it bakes.
  • Bake for 13-15 minutes. Bake until the edges are lightly golden brown. Top with extra mini eggs and chocolate chips.
  • Let the cookies sit for 5 minutes on the hot pan before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
If your cookies spread too much,  make sure the cookie dough balls are cold before baking and bake these on parchment paper.

Nutrition

Calories: 296kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 208mg | Potassium: 101mg | Fiber: 1g | Sugar: 22g | Vitamin A: 339IU | Calcium: 23mg | Iron: 2mg