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    Home » Recipes » Cookies

    Mini Egg Bakery Cookies

    Published: Apr 6, 2023 by Emma Burton · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    *This post may contain affiliate links. Please see my disclosure for more details!*

    Mini Egg Bakery Cookies are BIG, thick and chewy chocolate chip cookies studded with mini Easter eggs. What's not to love?

    Pile of mini egg bakery cookies on a plate

    Easter is fast approaching yet again! What happened to 2023?? Time is flying by.

    I already have a number of mini egg recipes like:

    • Mini Egg Cookie Pie
    • Mini Egg Cookie Bars
    • Easter Egg Brownies
    Mini egg cookie on a pink background

    These Mini egg bakery cookies emulate big and thick bakery cookies like the Levain cookies. These ones are packed full of Easter cheer and also have chocolate chips... Because we can never have too much chocolate!

    These are a twist on my bakery style chocolate chip cookies as these cookies result in tall, thick and chewy cookies Every. Single Time!

    How to Make Mini Egg Bakery Cookies

    Butter and brown sugar in a bowl.
    Add butter, sugar and brown sugar on a bowl and beat.
    Creamed butter and sugar.
    Keep lumps of butter in the mixture.
    Eggs in cookie dough.
    Add eggs and vanilla and beat.
    Flour added to cookie dough.
    Add in flour, cornflour and baking powder.
    Cookie dough in a bowl.
    Beat until smooth.
    Mini eggs in cookie dough.
    Add chocolate chips and mini eggs to the cookie dough.
    Mini egg cookie dough in a bowl.
    Chill the cookie dough.
    Cookie dough balls on a tray.
    Bake the mini egg cookies.
    Mini egg cookies on a tray.
    Baked!
    Mini egg bakery cookies on a plate

    If you have any requests for other Easter recipes, let me know in the comments below!

    Mini Easter egg bakery cookies on a white plate.

    Did you make this recipe? If so, show me your creation! Tag me on Instagram @lightscamerabake and #lightscamerabake to be featured.

    Also don't forget to subscribe to my YouTube Channel for more fun baking videos.

    Mini egg bakery cookies on a plate
    Print Recipe
    5 from 1 vote

    Mini Egg Bakery Cookies

    Mini Egg Bakery Cookies are big, thick and chewy chocolate chip cookies studded with mini Easter eggs. What's not to love?
    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Total Time35 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Servings: 16 Cookies
    Calories: 374kcal
    Author: Emma Burton

    Ingredients

    • 1 Cup Butter, Cold and chopped into small pieces (220g)
    • ¾ Cup Brown Sugar (150g)
    • ½ Cup Sugar (100g)
    • 2 Large Eggs
    • 1 Tbsp. Vanilla Extract
    • 3 and ½ Cups All Purpose Flour (420g)
    • 1 Tbsp. Cornflour
    • 1 teaspoon Baking Powder
    • 250 g Mini Eggs
    • ½ Cup Chocolate Chips (90g)
    Metric - US Conventional

    Instructions

    • Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
    • With an electric mixer, beat the cold butter with the brown sugar and sugar creaming them together.
    • There should still be clumps of butter visible.
    • Add the eggs and vanilla extract and beat in. Again, there should still be chunks of butter visible.
    • In a separate bowl, mix the flour, cornflour and baking powder together.
    • Add the flour mixture to the wet ingredients. The batter will be quite stiff.
    • Chop a few of the ester eggs in half. Leave most of them whole (or chop into sizes you want).
    • Stir in the mini eggs and chocolate chips.
    • Divide the mixture into around 14-16 medium balls and arrange on the prepared pan. Only four or five to a tray as they will spread.
    • I didn't roll mine, more like clumped them together in a rustic look. You want them tall balls rather than flatter balls as this will help them remain thick.
    • Chill the dough for 30 minutes – 1 hour to re chill the butter and avoid spreading.
    • Bake for around 15-18 minutes. The dough will still be a little soft to the touch.
    • It's at this moment you can choose to top each cookie with extra mini eggs so that they melt into the tops of each cookie.
    • Allow to cool for 10 minutes on the trays and then transfer to a wire rack to cool.
    • Store in an airtight container for up to a week.

    Video

    Nutrition

    Serving: 1Cookie | Calories: 374kcal | Carbohydrates: 53g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 129mg | Potassium: 57mg | Fiber: 1g | Sugar: 30g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @LightsCameraBake or tag #lightscamerabake!
    Mini Easter egg bakery style cookies

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    Hi! I'm Emma, the the driving force Lights, Camera, Bake!. I develop the recipes, style the food and produce the accompanying photos and videos for you at home.

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