Easter Mini Egg Chocolate Chip Cookies That Melt Hearts

Delight in these Easter Mini Egg Chocolate Chip Cookies that blend classic chocolate chip goodness with colorful mini eggs for a festive treat.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 24 cookies

Course: Desserts

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Dough

1 cup unsalted butter softened at room temperature
¾ cup granulated sugar
¾ cup brown sugar dark brown sugar for richer taste
1 large egg room temperature
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour or 1:1 gluten-free blend
1 teaspoon baking soda
½ teaspoon salt essential

For the Add-Ins

1 cup mini eggs chopped; can substitute M&Ms
1 cup chocolate chips dark, milk, or semi-sweet

Equipment

mixing bowl
Electric mixer
cookie scoop
Baking sheet
Parchment paper

Method

Step-by-Step Instructions for Easter Mini Egg Chocolate Chip Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter, granulated sugar, and brown sugar for about 2 minutes until light and fluffy.
Add egg and vanilla extract, beating until thoroughly combined.
Gradually mix in flour, baking soda, and salt until just combined. Fold in mini eggs and chocolate chips.
Portion dough into balls and place on the baking sheet, pressing whole mini eggs on top.
Bake for 8-10 minutes until edges are golden brown and centers are slightly underbaked.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze for future use.

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