Description
Irresistible Mini Egg Chocolate Chip Cookies merge British Easter candy with classic American baking magic. Sweet chocolate chunks and pastel-speckled mini eggs create a playful dessert that brings pure delight to spring cookie lovers.
Ingredients
Scale
Main Ingredients:
- 2.75 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 cup chocolate chips or chocolate chunks
- 1 cup Cadbury Mini Eggs, crushed + extra for topping
Sugars:
- 0.75 cup light brown sugar, packed
- 0.5 cup granulated sugar
Seasoning and Leavening Agents:
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and lining a baking sheet with parchment paper for optimal cookie performance.
- Create a creamy base by thoroughly blending softened butter with brown and granulated sugars until the mixture appears light and airy. Incorporate eggs and vanilla extract, whisking until the texture becomes smooth and uniform.
- Separately combine flour, baking soda, baking powder, and salt, ensuring even distribution of dry ingredients through careful whisking.
- Gently merge the dry ingredient mixture into the wet ingredients, stirring with minimal agitation to prevent overmixing. Delicately fold chocolate chips and crushed Mini Eggs into the dough, distributing them evenly throughout.
- Form cookie portions by scooping approximately 3 tablespoons of dough and rolling into neat spheres. Arrange the dough balls on the prepared baking sheet, maintaining generous spacing between each cookie.
- Enhance the visual appeal by strategically placing additional Mini Eggs on top of each dough ball, creating an attractive and festive appearance.
- Position the cookie-laden baking sheet in the preheated oven and bake for 12-14 minutes. Monitor the edges for a golden hue while ensuring the centers remain soft and tender.
- Allow cookies to rest on the baking sheet for 5 minutes, enabling initial setting. Transfer to a wire cooling rack to complete the cooling process and achieve the perfect texture.
Notes
- Crush Mini Eggs gently to maintain some texture and prevent complete pulverization, ensuring delightful chocolate chunks in every bite.
- Use room temperature butter and eggs for smoother, more evenly mixed cookie dough that creates a consistent, luxurious texture.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and help cookies maintain a thick, robust shape during baking.
- Swap Mini Eggs with regular chocolate chips or other seasonal candies for year-round versatility, making these cookies adaptable to different celebrations and preferences.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg