Easy and Delicious Mini Egg Chocolate Chip Cookies
Crispy on the edges and soft in the center, these mini egg chocolate chip cookies are a delightful treat. A perfect balance of buttery dough, melted chocolate chips, and crunchy mini eggs!
Equipment
- Large Mixing Bowl
- Whisk
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
For the Cookies
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup mini chocolate eggs crushed
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in crushed mini eggs and chocolate chips.
- Scoop cookie dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
For extra crunch, lightly crush some mini eggs and sprinkle them on top of the cookies before baking. Store cookies in an airtight container for up to 5 days.
