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Mini Egg Cookies are big, thick and chewy chocolate chip cookies studded with mini Easter eggs. What’s not to love?
Easter is fast approaching yet again!
I’ve already posted an early Easter recipe in February (Mini Egg Cookie Bars) and I’ve decided we need more mini egg recipes.
Mini egg cookies are big and thick cookies that also have chocolate chips because we can never have too much chocolate.
They 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 Cookies
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Mini Egg Cookies
- 1 Cup Butter, Cold and chopped into small pieces (220g)
- 3/4 Cup Brown Sugar (150g)
- 1/2 Cup Sugar (100g)
- 2 Large Eggs
- 1 Tbsp. Vanilla Extract
- 3 and 1/2 Cups All Purpose Flour (420g)
- 1 Tbsp. Cornflour
- 1 tsp Baking Powder
- 250 g Mini Eggs
- 1/2 Cup Chocolate Chips (90g)
- 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.