Mini Eggs Chocolate Chip Cookies

These Mini Eggs Chocolate Chip Cookies are the perfect easy snack or dessert for Easter! Made with the perfect soft and chewy chocolate chip cookie dough and stuffed with delicious candy-coated Mini Eggs, these cookies are beautiful, colorful, and perfect for Spring!

Course Dessert, Snack

Cuisine American, Baking, British, Canadian, Cookies, Party Food

Keyword Mini Eggs Chocolate Chip Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 401kcal

Author Chrissie

Ingredients

1 cup unsalted butter, at room temperature
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups roughly chopped Mini Eggs candy-coated mini Easter eggs

US Customary - Metric

Instructions

Cream the butter and sugars together in a stand mixer on high speed (or in a large bowl with a hand mixer) until the mixture is smooth.
Add the vanilla and eggs and mix well until combined.
Add the flour, salt and baking soda and mix on low speed until combined.
Add the roughly chopped Mini Eggs, reserving a few pieces to press into the top of each cookie after they're on the baking tray.
Drop by the tablespoonful onto a parchment paper-lined baking sheet and press a few Mini Eggs pieces into the top of each cookie.
Bake at 350 degrees Fahrenheit for about 10 minutes or until the tops of the cookies lose their shine on top.
Allow to cool on the baking tray for 5-10 minutes before removing to a wire rack to cool completely.

Nutrition