If you’re on the lookout for an irresistibly fun and colorful treat, this Mini Egg Cookies Recipe is your new best friend in the kitchen. Imagine soft, chewy cookies loaded with bursts of sweet chocolate from mini eggs that melt in every bite, making them perfect for snack time, celebrations, or just because. They bring together simple ingredients and a playful twist of chopped mini chocolate eggs to create a cookie that’s as delightful to look at as it is to eat. Once you try this recipe, these charming little cookies will quickly become a favorite for every season.
Ingredients You’ll Need
This Mini Egg Cookies Recipe calls for straightforward ingredients that you probably already have on hand, making it super easy to whip up a batch anytime. Each element is selected to balance flavor, provide the perfect texture, and give that lovely golden color.
- 3 cups all-purpose flour: The foundation that gives your cookies structure and chewiness.
- 1 teaspoon baking soda: Helps your cookies rise just enough for a soft texture.
- ¼ teaspoon salt: Enhances sweetness and balances flavors in every bite.
- ½ cup unsalted butter, softened: Adds richness and tenderness to the dough.
- ½ cup vegetable shortening: Keeps the cookies moist and tender with a slight crisp edge.
- 1 cup granulated sugar: Brings sweetness and helps with a light, golden crust.
- ¾ cup packed brown sugar: Infuses a deep, caramel-like flavor and added chewiness.
- 2 large eggs: Bind everything together and add a bit of lift.
- 2 teaspoons vanilla extract: Brings warmth and depth of flavor.
- 1 ½ cups chopped mini chocolate eggs (or crushed): The star of the show—chocolatey bursts that melt into pockets of sweetness.
How to Make Mini Egg Cookies Recipe
Step 1: Preheat and Prep
Start by setting your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep those cookies from sticking—and so cleanup is a breeze. Having everything ready makes the baking flow smoother.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of your leavening agent and seasoning, which is key for consistent flavor and texture throughout the cookies.
Step 3: Cream Butter and Sugars
In a large bowl, use an electric mixer to cream the softened butter, vegetable shortening, granulated sugar, and brown sugar until the mixture is light and fluffy. This process whips air into the dough, which helps the cookies bake up soft and tender.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract until everything is well incorporated. These ingredients add richness and flavor while helping bind the dough together.
Step 5: Incorporate Dry Ingredients
Gradually add your dry mix into the wet ingredients on a low speed, mixing just until combined. Avoid overmixing here; you want to keep the dough tender and soft, so stop once no flour streaks remain.
Step 6: Add Mini Eggs
Fold in the chopped mini chocolate eggs gently using a spatula or wooden spoon. This step fills the dough with those delightful chocolate surprises that define this Mini Egg Cookies Recipe.
Step 7: Shape and Bake
Roll the dough into roughly 2-tablespoon sized balls and place them about 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes, or until the edges are just set and lightly golden. The centers might look a touch soft—that’s perfect for that chewy texture.
Step 8: Cool
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set up without losing their softness and keeps the mini eggs from sliding off.
How to Serve Mini Egg Cookies Recipe
Garnishes
For a festive touch, sprinkle a few extra mini chocolate eggs on top of the cookies right after baking while they’re still warm so they gently stick. You can also dust them lightly with powdered sugar for a soft candy-like finish.
Side Dishes
Pair these cookies with a cold glass of milk for the ultimate comfort combo. They also complement a scoop of vanilla ice cream or even a cup of hot coffee or tea, balancing their sweet richness beautifully.
Creative Ways to Present
Think beyond the plate! Arrange these cookies in a colorful basket for Easter or spring celebrations, or stack them tied with a vibrant ribbon as a charming homemade gift. You can even use them as cookie sandwich bases with a dollop of frosting or cream cheese filling in between.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Egg Cookies in an airtight container at room temperature, and they’ll stay fresh and chewy for up to 5 days. Keep them away from moisture to prevent softening too much.
Freezing
If you want to make these ahead of time, freeze the unbaked dough balls on a baking sheet until firm, then transfer to a freezer bag. Bake them straight from frozen, adding a couple of extra minutes to the bake time. You can also freeze baked cookies in airtight containers for up to 3 months.
Reheating
To regain that just-baked warmth and softness, pop cookies in the microwave for 10-15 seconds or warm them briefly in a 300°F (150°C) oven. This will refresh their texture without drying them out.
FAQs
Can I substitute mini chocolate eggs with regular chocolate chips?
Absolutely! While mini chocolate eggs give the cookies a fun, festive look and unique texture, regular chocolate chips or chunks will work beautifully and still provide that satisfying chocolatey goodness.
What if I don’t have vegetable shortening? Can I use all butter?
Yes, you can replace shortening with an equal amount of butter, but the cookies might spread a bit more and be slightly less tender. Butter will add lovely flavor, so it’s a fine substitution if shortening isn’t available.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make gluten-free Mini Egg Cookies, you could try a gluten-free flour blend designed for baking, but results may vary, so adjustments might be needed.
How do I get my cookies extra chewy?
Make sure to not overbake the cookies—pull them out when the edges are set but centers still look soft. Also, using brown sugar adds moisture and chewiness. Chilling the dough for about 30 minutes before baking can also help control spreading and texture.
Can I add nuts or other mix-ins to this recipe?
Definitely! Chopped nuts like pecans or walnuts add a lovely crunch, and you could even throw in some shredded coconut or dried fruit for extra flavor layers. Just fold them in with the mini eggs at the final mixing step.
Final Thoughts
This Mini Egg Cookies Recipe is a fantastic way to bring a bit of joy and color into your baking routine. Whether for holidays, gifts, or everyday treats, they’re simple to make yet undeniably delicious and inviting. I truly hope you try making these cookies yourself—they’re fun, festive, and sure to bring smiles around the table. Happy baking!
Print
Mini Egg Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Egg Cookies are a delightful treat featuring a buttery, soft cookie dough studded with chopped mini chocolate eggs. Perfect for a festive occasion or a sweet snack, these cookies offer a perfect balance of flavors and a delightful texture with lightly golden edges and a soft center.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups chopped mini chocolate eggs (or crushed)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda is evenly distributed through the flour.
- Cream Butter and Sugars: Using an electric mixer, cream together the softened unsalted butter, vegetable shortening, granulated sugar, and packed brown sugar in a large bowl until the mixture is light and fluffy, which builds the cookie’s structure and texture.
- Add Eggs and Vanilla: Beat in the two large eggs and vanilla extract until the mixture is smooth and well combined, creating a creamy base for the dough.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful to not overmix to keep the cookies tender. Scrape down the sides of the bowl as needed to incorporate all ingredients.
- Add Mini Eggs: Using a spatula or wooden spoon, gently fold in the chopped mini chocolate eggs, distributing them evenly throughout the cookie dough.
- Shape and Bake: Roll the cookie dough into roughly 2-tablespoon sized balls. Place them on the prepared baking sheets, spacing each ball about 2 inches apart to allow for expansion. Bake the cookies for 9-11 minutes, or until the edges are set and lightly golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely. This prevents breaking and keeps the cookies chewy.
Notes
- For best results, use room temperature butter and eggs to ensure proper mixing and the right cookie texture.
- Chopping the mini chocolate eggs rather than crushing preserves little bits of candy that give delightful bursts of chocolate and color.
- Do not overbake; cookies should be removed when edges are golden but centers are still soft for the perfect chewy texture.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Optional: Substitute mini chocolate eggs with chopped chocolate chips or other small candy pieces as preferred.
