Mini Easter Egg Cookies

Name: Mini Easter Egg Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 62 min
Yield: 24 cookies
Cuisine: Canadian
Ingredients: 1 cup unsalted butter (softened); 1 cup brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs (room temperature); 2 teaspoons vanilla extract; 3 cups all-purpose flour (spooned and levelled); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups mini chocolate eggs (crushed)

62 min 24 cookies Easy

All Recipes

Mini Easter Egg Cookies

Delightful cookies filled with mini chocolate eggs, perfect for Easter celebrations.

Prep

20 min

Cook

12 min

Total

62 min

Servings

Difficulty

Easy

What better way to celebrate Easter than with delightful Mini Easter Egg Cookies? These cookies are not only delicious but also visually appealing, thanks to the colourful mini chocolate eggs nestled within each bite. They're perfect for sharing with family and friends or as a festive treat for yourself. The combination of a soft, buttery cookie base with the crunchy shell and creamy centre of the mini eggs creates a harmonious blend of textures and flavours. Baking these cookies will fill your kitchen with the sweet aroma of chocolate and vanilla, making them irresistible to all.

Ingredients

Servings

Cookie Dough

Instructions

Prepare the oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream the butter and sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine dry ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.

Fold in mini eggs

Gently fold in the crushed mini chocolate eggs, ensuring they are evenly distributed throughout the dough.

Pro tip: Chill the dough for 30 minutes to prevent the cookies from spreading too much.

Shape and bake

Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes until the edges are golden brown.

Cool the cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Tips & Tricks

<ul><li>Use pastel-coloured mini eggs for a festive look.</li><li>Chill the dough to prevent spreading.</li><li>Ensure even spacing on the baking sheet for uniform baking.</li></ul>

Serving Suggestions

These Mini Easter Egg Cookies are best enjoyed fresh with a glass of milk or a hot cup of coffee. If you're planning ahead, the dough can be made in advance and stored in the fridge for up to two days. For storage, keep the baked cookies in an airtight container at room temperature for up to a week. They also freeze well, making them a convenient make-ahead treat for your Easter celebrations.