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Chocolate Chip Mini Egg Cookies

Course Dessert, Snack
Cuisine American
Keyword Cookies, Easter
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20 cookies

Ingredients

  • 225 g / 8 oz / 1 cup unsalted butter
  • 200 g / 7 oz / 1 cup dark brown sugar
  • 100 g / 3.5 oz / ½ cup granulated sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 300 g / 10.5 oz / 2¼ cups all-purpose (plain) flour
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • 2 tsp cornflour
  • 1 tsp salt
  • 170 g / 6 oz / 1 cup mini eggs, broken up
  • 200 g / 7 oz / 2 cups chocolate chips or chunks

Instructions

  • Preheat oven to 350°F/180°C. 
    Line baking sheets with parchment paper or silicone mats.
  • Melt butter in a small saucepan over medium-low heat. Once melted, leave to cool for 20 minutes.
  • In a large bowl, whisk together flour, baking soda, baking powder, cornflour and salt.
  • In a separate bowl, add the cooled melted butter, sugars and vanilla and whisk for about 5 minutes or until light and fluffy.
    Add the egg and egg yolk and continue whisking for 1-2 minutes until the batter looks smooth and creamy.
  • Stir in the flour until it's just combined with the sugar mixture, being careful not to overmix.
  • Fold in the chocolate chips/chunks and the mini eggs until just blended into the cookie dough.
  • Refrigerate the cookie dough for 20 minutes to firm it up.
  • Scoop out into balls (about 2 tbsp of dough each) and place on your prepared baking sheet.
    Leave at least 2 inches between each cookie to allow for spreading.
  • Bake for around 10-12 minutes for soft cookies, or around 13-15 for crisper cookies.
  • Once baked, allow cookies to cool on the tray for 5 minutes before transferring to a cooling rack to cool completely.