Mini egg chocolate chip cookies are one of those spring desserts that disappear fast around here. With crunchy chocolate mini eggs and creamy white chocolate chips in every bite, these cookies feel like a fun Easter twist on classic chocolate chip cookies.
Why We Love Mini Egg Chocolate Chip Cookies
Ingredients For Mini Egg Chocolate Chip Cookies
- unsalted butter softened, 1 stick
- brown sugar – packed
- white sugar
- egg
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- salt
- chocolate mini eggs crushed gently
- white chocolate chips – you can use white chocolate or vanilla baking chips, both work well. You can also use semi sweet chocolate chips or dark chocolate chips. I prefer not using milk chocolate chips, they’re a little too sweet for this recipe for me with the chocolate mini eggs.
How To Make Mini Egg Chocolate Chip Cookies
- 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.
- In a second mixing bowl, add flour, cornstarch, baking soda, and salt. Mix well until combined.
- 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.
- Add the vanilla chips and half the crushed mini eggs. Mix gently on low speed until just combined, about 10 seconds.
- 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!
Why Are My Cookies Spreading Too Much?
If your cookies are spreading a lot, the butter may be too soft or warm. Try chilling the dough for 20–30 minutes before baking, especially if your kitchen is warm.
How Long Will Mini Egg Chocolate Chip Cookies Last?
These cookies will last for four to five days if stored in a covered airtight container, but will taste their freshest within the first 2-3 days.
Easy Easter Dessert Recipes
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.
Prevent your screen from going dark
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Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set to the side.
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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
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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
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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.
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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
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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
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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.
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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!
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
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
