If you have a soft spot for colorful, sweet treats that brighten up any snack time or party spread, you are going to adore this Mini Egg Cookies Recipe. These cookies combine the classic buttery goodness of a homemade cookie with the fun surprise of mini chocolate eggs throughout. They are wonderfully chewy with just the right crunch from the mini eggs, making every bite a delightful experience. Whether you’re baking for a holiday gathering or just want a cheerful treat for yourself, this recipe is straightforward and sure to bring smiles to everyone’s faces.
Ingredients You’ll Need
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together to create a cookie that’s bursting with texture and flavor. Each element plays a key role—from the rich butter providing tenderness to the mini eggs delivering that signature pop of chocolate and color.
- 3 cups all-purpose flour: The backbone of your dough, creating the perfect cookie structure.
- 1 teaspoon baking soda: Helps your cookies rise and stay soft in the middle.
- ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.
- ½ cup unsalted butter, softened: Adds a creamy richness and soft texture.
- ½ cup vegetable shortening: Keeps the cookies tender and helps with hold and shape.
- 1 cup granulated sugar: Brings sweetness and helps cookies brown evenly.
- ¾ cup packed brown sugar: Adds a caramel-like depth and extra chewiness.
- 2 large eggs: Binds everything together and contributes to moisture.
- 2 teaspoons vanilla extract: Elevates the flavor with warm, aromatic notes.
- 1 ½ cups chopped mini chocolate eggs: The star of the show, spreading sweet, colorful chocolate surprises throughout.
How to Make Mini Egg Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper or silicone baking mats to ensure your cookies come off easily without sticking or breaking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly combined. This ensures your dry ingredients are distributed evenly and creates the perfect base for your cookie dough.
Step 3: Cream Butter, Shortening, and Sugars
Using an electric mixer, beat together the softened butter, vegetable shortening, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined. This step is essential for a tender, melt-in-your-mouth cookie texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs and vanilla extract to your creamed mixture, mixing until fully incorporated. These ingredients bring moisture, flavor, and help bind your dough together beautifully.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing at a low speed. This slow incorporation prevents overmixing, which can make cookies tough. Be sure to scrape down the bowl’s sides to ensure everything gets evenly mixed.
Step 6: Fold in Chopped Mini Chocolate Eggs
Using a spatula or wooden spoon, gently fold the chopped mini chocolate eggs into the dough. This is when your cookies start looking irresistible—speckled with bursts of color and chocolate in every nook.
Step 7: Shape and Bake
Roll the dough into balls about 2 tablespoons each and place them on your prepared baking sheets, spacing about 2 inches apart. Bake for 9 to 11 minutes, or until the edges are set and just beginning to turn golden. Your kitchen will smell like pure happiness at this point.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them carefully to a wire rack. This brief resting time helps them firm up without losing that chewy center everyone loves.
How to Serve Mini Egg Cookies Recipe
Garnishes
For an added touch of whimsy and texture, sprinkle a few whole mini eggs or a light dusting of powdered sugar over your cookies just before serving. It makes them look extra festive and tempting.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a cup of hot coffee, or even a warm mug of tea. They also make a perfect complement to ice cream for a sweet, crunchy treat.
Creative Ways to Present
For parties or gift-giving, stack mini egg cookies in a clear jar tied with a colorful ribbon, or arrange them neatly on a platter accented with fresh spring flowers for an inviting display. They’re a cheerful addition to any cookie tray.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container at room temperature, layering them with parchment paper to prevent sticking. They should stay fresh and chewy for up to five days, making them an excellent treat to prepare ahead.
Freezing
You can freeze these cookie dough balls before baking by placing them on a tray spaced apart then transferring to a freezer bag once firm. Bake straight from frozen, adding a couple of extra minutes. Baked cookies also freeze well for up to three months—just thaw at room temperature.
Reheating
If you want that freshly baked warmth, reheat cookies in a preheated 300°F oven for 5 to 6 minutes. This brings back that soft, gooey goodness as if they just came out of the oven.
FAQs
Can I use regular chocolate chips instead of mini chocolate eggs?
Absolutely! While mini chocolate eggs add fun color and texture, regular chocolate chips will give you the classic chocolate burst if you don’t have the eggs handy.
What if I don’t have vegetable shortening?
You can substitute all butter for both the butter and shortening, but the cookies might be slightly less tender and spread a bit more. Butter alone still creates a delicious cookie.
How can I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted. Also, chilling the dough for 30 minutes before baking helps the cookies hold their shape better.
Can I make these cookies gluten-free?
Yes, try using a gluten-free all-purpose flour blend with xanthan gum for stability. The texture might vary slightly, but they’ll still be delicious.
Are these cookies suitable for kids to help make?
Definitely! With simple steps like mixing and rolling dough balls, kids will enjoy helping, especially when folding in the colorful mini eggs.
Final Thoughts
There is something so joyful about baking and sharing a recipe like the Mini Egg Cookies Recipe. It’s quick, approachable, and loaded with sweet bursts that make every bite a celebration. I encourage you to gather these simple ingredients and create a batch—you and anyone lucky enough to try them will be smiling all day long.
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 delightful, buttery treats loaded with chopped mini chocolate eggs, perfect for Easter or any festive occasion. Soft on the inside and slightly crisp on the edges, these cookies combine a tender dough with bursts of colorful chocolate, making them a favorite for both kids and adults.
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 oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Cream fats and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, vegetable shortening, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until the mixture is well combined and smooth.
- Combine dry with wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until all ingredients are incorporated. Scrape down the sides of the bowl with a spatula as needed to ensure an even mix.
- Fold in mini chocolate eggs: Using a spatula or wooden spoon, gently stir in the chopped mini chocolate eggs without overmixing.
- Shape and bake: Roll the dough into 2-tablespoon sized balls and place them onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 9-11 minutes, or until the edges are set and lightly golden.
- Cool cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter is properly softened for easier creaming.
- Do not overbake to keep the cookies soft and chewy.
- Feel free to use any variety of mini chocolate eggs or substitute with chopped candy-coated chocolates.
- Chilling the dough for 30 minutes before baking can help prevent spreading if desired.
