Fluffy Mini Egg Chocolate Chip Cookie Recipe: Sweet Spring Joy!

Springtime baking reaches new heights with these mini egg thick chocolate chip cookies that blend creamy chocolate and pastel-colored candy shells.

Crisp edges give way to a soft, chewy center packed with delightful texture.

Easter candy transforms ordinary cookies into something magical and extraordinary.

Each bite offers a playful crunch from the mini eggs nestled throughout the dough.

Chocolate chips melt seamlessly between layers of buttery goodness, creating an indulgent treat.

These cookies elevate a classic recipe with seasonal charm and irresistible sweetness.

Bake a batch and watch them disappear in moments.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Calories: 162 kcal

Servings: 24

Ingredients for Mini Egg Thick Chocolate Chip Cookies

• Butter: Brings rich, creamy flavor and creates soft, tender cookie texture with golden edges.
• Brown Sugar: Adds deep caramel notes and helps cookies stay wonderfully moist.
• Granulated Sugar: Provides sweetness and helps cookies achieve beautiful golden-brown color.
• Eggs: Bind ingredients together and contribute to soft, chewy cookie structure.
• Vanilla Extract: Enhances overall flavor complexity with warm, aromatic undertones.

• All-Purpose Flour: Creates essential cookie structure and provides tender crumb.
• Baking Soda: Helps cookies spread and rise with perfect light texture.
• Baking Powder: Ensures even rising and soft interior of cookies.
• Salt: Balances sweetness and intensifies all other flavors in the recipe.

• Chocolate Chips: Delivers pockets of melty chocolate throughout each delightful bite.
• Mini Eggs: Adds playful crunch, vibrant color, and Easter-themed decoration to classic chocolate chip cookies.

Tools for Making Mini Egg Thick Chocolate Chip Cookies

• Large mixing bowl: Essential for combining wet and dry ingredients smoothly.
• Electric mixer or whisk: Perfect for creaming butter and sugar to a fluffy texture.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Baking sheet: Needed for baking and cooling cookies.
• Parchment paper: Prevents cookies from sticking and makes cleanup easy.
• Separate mixing bowl: Use for combining dry ingredients.
• Wire cooling rack: Helps cookies cool evenly and maintain crisp edges.
• Spatula or wooden spoon: Great for folding in chocolate chips and Mini Eggs.

Baking Mini Egg Thick Chocolate Chip Cookies

• Fire Up the Oven

Crank the oven to a toasty 350F and grab a baking sheet. Line it with parchment paper for easy cookie magic.

• Whip Together the Dough

Grab a big mixing bowl and cream the butter with sugars until they’re super fluffy. Splash in eggs and vanilla, mixing until smooth and dreamy. In another bowl, blend flour, baking soda, powder, and salt. Gently fold dry ingredients into wet, creating a luscious cookie base. Toss in chocolate chips and crushed Mini Eggs for bursts of sweet excitement.

• Shape Cookie Goodness

Scoop generous dollops of dough and roll into perfect balls. Spread them across the baking sheet with some breathing room. Dot extra Mini Eggs on top for a playful, colorful touch.

• Bake and Cool

Slide the tray into the oven and bake 12-14 minutes until edges turn golden but centers stay delightfully soft. Let cookies chill on the sheet for 5 minutes, then transfer to a wire rack for cooling.

Tricks and Variations for Mini Egg Chocolate Chip Cookies

• Egg-cellent Cookie Hacks: Mix up your Mini Egg Chocolate Chip Cookie adventure with these pro tips!
• Texture Perfection: Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
• Dairy-Free Delight: Swap butter with coconut oil or vegan butter, and use plant-based chocolate chips for a completely dairy-free version that still tastes amazing.
• Gluten-Free Option: Replace all-purpose flour with a high-quality gluten-free flour blend to make these cookies safe for those with gluten sensitivities.
• Portion Control Pro: Use a cookie scoop for consistent sizing, ensuring each cookie bakes evenly and looks professionally made.
• Storage Secret: Store cookies in an airtight container with a slice of bread to keep them soft and fresh for up to 5 days.

Serving Mini Egg Thick Chocolate Chip Cookies

• Sweet Brunch Companion: Pair these delightful cookies with a steaming mug of hot chocolate or creamy cappuccino for a perfect mid-morning treat.
• Party Platter Delight: Arrange cookies on a colorful platter for birthday parties, Easter gatherings, or casual family get-togethers, creating an instant crowd-pleaser.
• Ice Cream Sandwich Magic: Sandwich a scoop of vanilla or chocolate ice cream between two cooled cookies for an indulgent dessert that combines crunch and creaminess.
• Gift-Worthy Packaging: Stack cookies in a clear cellophane bag, tie with a pastel ribbon, and create a charming homemade gift that looks as good as it tastes.

Storage Tips for Mini Egg Thick Chocolate Chip Cookies

• Cookie Freshness Tactics: Store cooled cookies in an airtight container at room temperature for up to 5 days, keeping them soft and delicious.
• Cool Down Strategy: Allow cookies to completely cool before storing to prevent moisture buildup and maintain their crisp texture.
• Freezing Technique: Wrap individual cookies in plastic wrap, place in a freezer bag, and store for up to 3 months. Thaw at room temperature for quick enjoyment.
• Make-Ahead Magic: Prepare cookie dough balls in advance, refrigerate for 24 hours, or freeze unbaked dough for spontaneous baking whenever you crave a sweet treat.

Irresistible Mini Egg Thick Chocolate Chip Cookies

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4.5 from 22 reviews

• Total Time: 29 minutes
• Yield: 25 1x

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Description

Indulgent mini egg thick chocolate chip cookies bring Easter-inspired sweetness to classic cookie favorites. Chocolate lovers will savor rich morsels studded with pastel candy pieces, creating a delightful seasonal treat.

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Ingredients

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• 1 cup (2 sticks or 226 g) unsalted butter, softened
• 2 large eggs
• 1 cup (170 g) Cadbury Mini Eggs, crushed + extra for topping
• 1 cup (170 g) chocolate chips or chocolate chunks
• 2 ¾ cups (340 g) all-purpose flour
• ¾ cup (165 g) light brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 tsps vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

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Instructions

1. Preparation: Preheat oven to 350F (175C) and line a baking sheet with parchment paper for optimal cookie baking.
2. Sugar Transformation: Cream brown and granulated sugars until light and fluffy, creating a smooth foundational mixture.
3. Liquid Integration: Whisk eggs and vanilla extract into the sugar blend, ensuring a uniform and silky texture.
4. Dry Ingredient Fusion: Thoroughly combine flour, baking soda, baking powder, and salt in a separate bowl to guarantee even distribution.
5. Dough Assembly: Delicately fold dry ingredients into wet mixture, minimizing mixing to preserve dough’s tender consistency, then gently incorporate chocolate chips and crushed Mini Eggs throughout.
6. Shaping Technique: Scoop dough into generous rounds, rolling into perfect spheres and positioning on prepared baking sheet with 2-inch spacing.
7. Decorative Touch: Artfully place additional whole Mini Eggs atop each cookie dough ball to enhance visual appeal.
8. Baking Process: Slide tray into preheated oven, baking for 12-14 minutes until edges turn golden while maintaining a soft, chewy center.
9. Cooling Protocol: Let cookies rest on baking sheet for 5 minutes to stabilize structure before transferring to cooling rack for complete cooling.

Notes

• Chill Dough for Density: Refrigerate the cookie dough for 30 minutes before baking to prevent excessive spreading and create thicker, more compact cookies.
• Handle Mini Eggs Gently: Crush Mini Eggs carefully to avoid pulverizing them completely, maintaining colorful chocolate chunks for visual and textural interest.
• Control Moisture Balance: Avoid overmixing wet and dry ingredients to prevent tough cookies, mixing just until ingredients are incorporated for a tender crumb.
• Customize Egg Placement: Reserve some whole and crushed Mini Eggs to press onto cookie tops after initial baking for enhanced presentation and chocolate distribution.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 189
• Sugar: 10 g
• Sodium: 85 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 23 mg