mini egg chocolate cookies (easter treats!)
Hello friends!! I am SO excited to share this new mini egg recipe with you! I love coming up with a fun new recipe each year, as I’m obsessed with mini eggs (who isn’t?!), and find it so fun to bake them into things.
Here are a few more recipes from the past years! I make the mini egg ice cream every year since it is an all-time favourite! You could always replace the mini eggs with your favourite treat so you can enjoy it all year.
This year I wanted to keep things simple, and decided to just throw them into my family’s favourite, super decadent, triple chocolate cookie recipe. It’s so no-fuss, and always a crowd pleaser. I’ve added a few notes at the bottom of the recipe about freezing, halving the recipe, etc. Freezing uncooked dough is my favourite, as you always have a treat ready to be baked! And, as always, simply replace the mini eggs with chocolate chips, or some other candy of your choice if mini eggs aren’t your thing.
mini egg chocolate cookies
recipe slightly adapted from: Jordyn Siemens (my little sis!)
yields: about 2 dozen cookies (will depend on the size of your cookie scoop)
ingredients
1 cup salted butter, softened
1 cup granulated white sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/4 cup unsweetened cocoa powder
1 3/4 cup all-purpose flour
2 cups mini eggs, chopped
to make
Preheat oven to 350 degrees F. Prepare two large cookie sheets by lining with silicone baking mats, or parchment paper, and set aside.
In a large mixing bowl, or in the bowl of a standmixer with a paddle attachment, cream together the butter and sugars on high for 3-4 minutes until light and fluffy. You should see a noticeable colour and texture change here!
Add in the eggs one at a time on medium speed, as well as the vanilla.
In a small bowl, whisk together the salt, baking soda, cocoa powder, and flour.
Add the dry ingredients to the wet, about half at a time, mixing on low to try and reduce the puff of cocoa powder that always makes a mess! Mix on low until just incorporated. Use a spatula to scrape down the sides and bottom of the bowl to make sure you don’t have any pockets of dry ingredients sitting anywhere.
Stir in the chopped mini eggs on low speed.
Use a 1 1/2 inch cookie scoop to scoop cookies onto the cookie sheets. Press an extra mini egg piece or two on top of each cookie dough ball if you’d like an extra pop of colour on top.
Bake for 9-12 minutes. Remove from oven, and let cool on the cookie sheet for about 10 minutes before moving to a cooling rack.
Store in an airtight container for several days, or in the freezer for a few months.
Notes:
I always recommend doing 1 or 2 test cookies, to figure out your exact desired cookie consistency - bake time will vary depending on the colour and thickness of your cookie sheet, as well as your oven! I prefer for my cookies to almost look underbaked when you remove them from the oven, to ensure that the middle is nice and soft.
If you prefer a flatter, crispier cookie, squish the tops down before placing into the oven, and add a minute or two of cook time.
This recipe is pretty simple to cut in half, so you can always make a half batch if you’d like. I’d recommend writing out the half batch ingredient list on a piece of paper before you start so that you don’t get messed up!
Want fresh cookies all the time? Shape all the dough into balls, and freeze on a cookie sheet - make sure the cookies aren’t touching each other or they’ll freeze together. Once they’re frozen (after an hour or two) simply transfer them all into an airtight container. Pull one or two cookies out whenever you want to bake a fresh one! You’ll want to add 1 or 2 minutes of baking time if baking straight from the freezer.
Happy mini egg baking!
-Kelsey
