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–+ servings
Mini Egg Easter Cookies

Delicious Mini Egg Easter Cookies for a Joyful Spring Treat

These Mini Egg Easter Cookies blend crispy edges and soft centers, making them a delightful Easter treat for all ages.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter softened
  • 1 cup Sugar can substitute half with brown sugar
  • 1/2 cup Brown Sugar or more white sugar if preferred
  • 1 teaspoon Vanilla Extract or almond extract for a nutty flavor
  • 1 large Egg room temperature
  • 2 cups All-Purpose Flour or gluten-free flour blend
  • 1 teaspoon Baking Soda ensure freshness
  • 1/2 teaspoon Salt use kosher salt
For the Mix-ins
  • 1 cup Mini Chocolate Eggs or other chocolate candies
  • 1/2 cup Chocolate Chips semi-sweet or dark chocolate

Equipment

  • Oven
  • Mixing Bowl
  • Hand mixer
  • baking sheet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Allow unsalted butter and egg to reach room temperature.
  2. In a bowl, cream together butter, sugar, and brown sugar until light and fluffy. Mix in vanilla and egg until incorporated.
  3. Whisk together flour, baking soda, and salt in a separate bowl, then gradually mix into wet ingredients until just combined.
  4. Fold in mini chocolate eggs and chocolate chips until evenly distributed.
  5. Scoop dough onto a lined baking sheet, leaving 2 inches between each cookie. Press extra mini chocolate eggs on top if desired.
  6. Bake for 8-10 minutes until edges are golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 70mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Store cookies in an airtight container for up to 5 days.

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