Chocolate Chip Mini Egg Cookies
Mini egg chocolate chip cookies are an easy Easter dessert that kids get excited about. Soft and chewy with crunchy mini eggs and white chocolate chips, they’re simple to make and perfect for spring baking or sharing.
Ingredients
- 1/2 cup unsalted butter softened, 1 stick
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate mini eggs crushed gently
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set to the side.
- Add the butter, brown sugar, and white sugar to a large mixing bowl. Mix with an electric mixer on medium speed until creamy, scraping the bowl as needed. Add the egg and vanilla to the butter mixture. Mix again, scraping with a silicone spatula as needed to make sure everything combines.1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 large egg, 1 teaspoon vanilla extract
- In a second mixing bowl, add flour, cornstarch, baking soda, and salt. Mix well until combined.1 3/4 cups all-purpose flour, 1/2 teaspoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the flour mixture to the butter mixture and mix until just combined, about 1 minute with an electric mixer. Make sure to mix in any flour that may stick to the bottom of the bowl.
- Place the mini eggs inside a zip-top bag and use a rolling pin to gently break up the eggs a little. We want bigger chunks so only a few gentle taps usually works well.1 cup chocolate mini eggs
- Add the vanilla chips and half the crushed mini eggs. Mix gently on low speed until just combined, about 10 seconds.3/4 cup white chocolate chips
- Scoop dough balls with a medium cookie scoop, about two tablespoons of dough. Place the dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Using the remaining chocolate mini eggs, press a few pieces into the top of each dough ball.
- Bake for 8-10 minutes, or until the edges are just starting to turn golden. Let the cookies cool for 1 to 2 minutes on the tray, then transfer to a wire rack to cool completely. Then enjoy!
Nutrition
Calories: 267kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 131mg | Potassium: 54mg | Fiber: 1g | Sugar: 26g | Vitamin A: 226IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg