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If you don’t already know, I’m obsessed with baking!
What that really means, is that I think about the different seasons as flavors and candies. You know, Lucky Charms in March, Pumpkin Spice in October, and then anything with Candy Canes or Ferrero Rocher will be good in December!
But this time of year, it’s officially Mini Egg Season! You know, those candy coated, egg shaped chocolate candies in pretty pastel colors? How did we fall for such a commercialized candy – but hey, they taste good!
I’m fairly certain you can get Mini Eggs all year round in Canada, but it’s really this time of year that I crave them. And they’re crazy addictive!
They also make the perfect additions to all desserts this time of year. The light pastel colors add a touch of Spring to this time of year!
You could use any chocolate chip cookie recipe and replace them with mini eggs. But I’ll share my favorite one here!
These cookies are soft and moist, with just a bit of chew. If that’s your type of cookie too, try them below!
I’m going to stop talking about the cookies, so you can get to the recipe!
If you try it, let me know!
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Mini Egg Chocolate Chip Cookies
- 2 cups + 2 tablespoons all-purpose flour 301 grams
- teaspoon ½baking soda
- teaspoon ½salt
- 2/3 cup unsalted butter melted and slightly cooled, 150 grams
- 3/4 cup light or dark brown sugar 150 grams
- 3/4 cup granulated sugar 150 grams
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup mini eggs roughly chopped / crushed
- 1/4 cup Pastel colored sprinkles
- Melt butter in the microwave, and cool.
- In a bowl mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- Once the butter has cooled, add the white sugar, and brown sugar, and mix well on high speed for 2-3 minutes
- Add the eggs and vanilla to the mixture and mix for another 1-2 minutes. The batter should be light colored and fluffy at this point.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients. Don't overmix.
- Add in the mini eggs, and sprinkles and fold into the rest of the batter.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough should make about 14-18 cookies.
- Place mixture in the fridge for at least 2 hours (ideally overnight if you can wait that long).
- Pre-heat oven to 325F degrees.
- On a cookie sheet lined with parchment paper place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 14-18 minutes. The sides should start to brown on the sides but the center will look soft.
- Once removed from the oven, rap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes. The cookies will be too soft when they are fresh from the oven and will harden as they cool
- After 20 minutes move cookies to a cooling rack.