Mini Easter Egg Cookies

These Mini Easter Egg Cookies are a sweet, fun treat the whole family will love. All you need is 10 ingredients and 30 minutes.

Course Dessert

Cuisine American

Diet Kosher, Vegetarian

Prep Time 25

Cook Time 9

Total Time 34

Servings cookies

Calories 215kcal

Cost $10

¾ cup (1 ½ sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar
1 ½ teaspoons vanilla extract
1 large egg
2 cups all purpose flour
¾ teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon kosher salt
½ cup semisweet chocolate chips
½ cup lightly crushed mini sugar coated milk chocolate easter eggs (such as Cadbury)
½ cup whole mini sugar coated milk chocolate easter eggs (such as Cadbury)

Preheat oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper.
In a medium bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, add butter, sugar, and brown sugar. Beat until light and fluffy, about 3 minutes.
Beat in vanilla and egg until well incorporated.
Mix in the dry ingredients just until combined. Do not overmix.
Fold in chocolate chips and ½ cup chopped mini easter eggs.
Scoop out 2 tablespoons of cookie dough and roll it into a ball. Place on prepared baking sheet. Lightly press the top of the dough flat with your fingers. Top with 2 to 3 whole easter eggs.
Repeat with the rest of the dough, leaving plenty of space in between each one.
Bake for 9 to 13 minutes, or just until they start to turn brown on the outside. Do NOT over bake the cookies. The middle will look a little raw, but they will continue to cook when you take them out of the oven.
Allow to sit on the baking sheet for at least 2 minutes before moving to a cooling rack.

If you prefer a thicker, chewier cookie, chill the cookie dough on the cookie sheet for at least 30 minutes (up to overnight) before placing in the oven and baking.
This recipe uses about 1 (9 ounce) bag of Cadbury mini eggs.
To lightly crush the mini Easter eggs: Place ½ cup of mini eggs in a zip top bag. Seal the bag and use a meat mallet to smash the eggs until they break into pieces about the same size as the chocolate chips.