There’s something magical about biting into a warm, thick chocolate chip cookie studded with colorful Mini Eggs. These Mini Egg Thick Chocolate Chip Cookies combine the nostalgic comfort of homemade cookies with the seasonal charm of those candy-coated chocolate eggs we all love.
Perfect for Easter gatherings, spring celebrations, or simply when you’re craving something sweet and special, these cookies feature a buttery, chewy center with slightly crisp edges. The Mini Eggs add pops of color and extra chocolate goodness that will have everyone reaching for seconds.
Why You’ll Love This
- Thick and chewy texture with the perfect cookie-to-candy ratio
- No chilling required—you can have fresh cookies in under an hour
- Kid-friendly recipe that’s perfect for family baking sessions
- Makes a manageable batch of 12 cookies (perfect for smaller households)
- Easily customizable with your favorite mix-ins alongside the Mini Eggs
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 2/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3 cups all-purpose flour
- 2 cups Mini Eggs, roughly chopped
- Additional Mini Eggs for topping
Instructions
- Line small baking sheet with parchment paper that fits in refrigerator.
- Cream butter and sugars until fluffy. Add eggs, then dry ingredients. Fold in chopped Mini Eggs.
- Form into 14 large disks using 4 tablespoons dough each. Top with halved Mini Eggs.
- Refrigerate cookies until firm, about 1 hour.
- Space cookies 3 inches apart, bake at 350°F for 16-19 minutes until golden. Cool 10 minutes on sheet.
Tips & Variations
- For extra-thick cookies, refrigerate the dough for 30 minutes before baking.
- Gently crush the Mini Eggs in a ziplock bag using a rolling pin—you want chunks, not powder.
- Swap half the chocolate chips for white chocolate chips for a pretty color contrast.
- Add 1/2 cup chopped nuts like walnuts or pecans for extra texture.
- For a holiday twist, use seasonal M&Ms instead of Mini Eggs.
- Make the cookies smaller (using a tablespoon measure) and reduce baking time by 2-3 minutes for bite-sized treats.
Serving Suggestions
Serve these cookies slightly warm with a cold glass of milk for the ultimate treat. For an indulgent dessert, sandwich a scoop of vanilla ice cream between two cookies and roll the edges in extra crushed Mini Eggs for a spectacular ice cream sandwich.
These cookies also make a lovely addition to Easter baskets or spring-themed gift boxes. Package them in colorful cellophane with pastel ribbons for a thoughtful homemade gift.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookie dough can be frozen for up to 3 months—portion into balls before freezing and add 2-3 minutes to baking time when baking from frozen.
- For the perfect cookie texture, look for golden edges with a slightly soft center when removing from the oven.
FAQs
Can I use regular-sized chocolate eggs instead of Mini Eggs?
Yes, but chop them into smaller pieces first to ensure they distribute evenly through the cookie dough.
Why did my cookies spread too much?
Your butter might have been too warm. If this happens, try chilling the dough for 30 minutes before baking or add 2-3 tablespoons more flour to the dough.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
How do I know when the cookies are done?
The edges should be golden brown while the centers still look slightly underbaked. They’ll continue cooking on the hot baking sheet after removal from the oven.
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