Mini Egg Cookies

Mini egg cookies are a delightful combination of soft and chewy chocolate chip cookies with candy-coated milk chocolate Cadbury mini eggs. These are the perfect Easter cookies with sweet, pastel colored mini egg candies nestled in every delicious bite.

Course Cookies

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 156kcal

Author Colleen Milne

Equipment

Ingredients

1 cup unsalted butter softened
2 cups dark brown sugar
2 large eggs
2 teaspoon vanilla extract
3.5 cups flour all-purpose or gluten-free 1:1
½ teaspoon baking soda
½ teaspoon salt
2 cups Cadbury mini eggs

Instructions

Preheat oven to 350°. Line two baking sheets with parchment paper.
In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with an electric hand mixer, cream together the butter and sugar on medium-low speed until fluffy, about 2 minutes.
1 cup unsalted butter, 2 cups dark brown sugar
Add the eggs and vanilla and beat on low until combined, about 30 seconds.
2 large eggs, 2 teaspoon vanilla extract
Add the flour, baking soda, and salt and beat on low speed until just combined. Don't over mix.
3.5 cups flour, ½ teaspoon baking soda, ½ teaspoon salt
Stir in the mini eggs.
2 cups Cadbury mini eggs
Drop the cookie dough by rounded tablespoons onto the prepared baking sheet, spaced 2 inches apart.
Bake 10 minutes, or until they are just slightly golden. Don't overbake.
Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer the cookies carefully, using a spatula, to a wire rack to cool completely.

Notes

- Eggs: For best results, have the eggs at room temperature. If you forget to take the eggs out of the fridge, just submerge them in a bowl of warm (not hot) water for 5 minutes.

- Butter: Leave the butter out of the fridge at room temperature for 30 minutes to an hour. If you want softened butter right away, use the microwave. Unwrap the butter and place it in a microwave safe dish. I like to use my defrost setting, checking every 10 seconds. You don't want melted butter, just softened.

- Mini eggs: You can leave the mini eggs whole, or you can chop them if you prefer. If very little kids will be eating them, be sure to chop the mini eggs to avoid a choking hazard. If you want to mini eggs to be visible on top of the cookies, save a few eggs and top the cookie dough balls with them before baking.

- Flour: If you are using a gluten-free flour blend, it should contain xanthan gum. If it doesn't, you will need to add ¼ teaspoon xanthan gum per cup of gluten-free flour. Gluten-free flour blends can vary greatly. I have made these mini egg cookies with Cup4Cup flour, and Bob's Red Mill. Both work equally well.

- Storage: Store the mini egg cookies in an airtight container for up to 5 days.

- To Freeze baked cookies: Allow the cookies to cool completely before packing into a freezer container or freezer bag. Freeze for up to 3 months. The cookies thaw quickly at room temperature.
- To freeze cookie dough: Scoop the cookie dough in rounded tablespoons on a parchment lined cookie try. Put the tray in the freezer for 30 minutes to an hour. Put the frozen cookie dough balls in a freezer safe container or freezer bag. Freeze for up to 3 months. Thaw the unbaked cookies in the fridge before baking.

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