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Easter is approaching which means it’s mini egg season! Today I’ve got some mini egg chocolate chip cookies that are buttery, gooey cookies on the inside and chocked full of chocolate and mini eggs.
Mini eggs are one of my all time favourites and they definitely don’t last long in our house. Whenever I want to bake with them, I have to make sure they’re hidden so I don’t find an empty bag when I go to bake. Nothing more depressing then finding an empty mini egg bag!
These mini egg cookies are basically slightly thicker chocolate chip cookies that I based off my chocolate chip cookies which I just haven’t photographed yet. I increased the brown sugar and added some cornstarch so the cookie could support the weight of adding a bunch of mini eggs! Super simple but an easy crowd and kid pleaser for any Easter get together.
What Kind of Mini Eggs Should I Use?
You can use whatever brand of mini eggs you prefer. I actually typically use the Great Value ones as I find them the best cheaper version.
Do I Need To Chill the Dough?
Yes, I highly recommend you do. Chilling the dough allows the flavours to marinate and sugars to dissolve leading to a better texture, thicker cookie and better flavour.
If you’d like a no chill cookie, try my monster cookies but use Spring m&ms instead for a quick 30 minute Easter dessert. Or if you need a quick mini egg dessert, try my fudgy mini egg brownies. They’re ready in less then 30 minutes!
Can I Make the Dough in Advance?
Yes, while the dough should be chilled for at least 2 hours, it can also be chilled for up to 48 hours. If you’d like to freeze the dough and bake from frozen, see below.
How to Freeze and Bake Chilled Cookie Dough
If you’d like to make the mini egg cookies and freeze the dough to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Chill the dough as instructed. DON’T SKIP THIS STEP. (Chilling the dough helps the flavours marinate and the sugar dissolve. Not properly chilling the dough as instructed can alter the flavour and texture of the cookie.
- Roll or scoop the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in the freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- Make sure you chill the dough as instructed.
- Don’t overmix your batter once you’ve added the flour. Mix until just combined.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Easter Baking
Today’s song was one of my favourites in university and I saw them play live at least 3 times. Here’s For Pa/ (For Ma) by 4ontheFloor. Happy Baking! **Disclaimer: May contain inappropriate language for children. Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Mini Egg Chocolate Chip Cookies
Ingredients
- 3 cups (360g) all purpose flour
- 1 tbsp (9g) cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (226g) unsalted butter (room temperature)
- 1 1/4 cup (225g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (160g) semi sweet chocolate chips
- 1 cup (200g) mini eggs, crushed or chopped
- Additional whole mini eggs to top cookies (around 30-40) (optional)
Instructions
- In a medium mixing bowl, combine the flour, cornstarch, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer or a large mixing bowl, cream the butter, brown sugar and granulated sugar. Beat for about 3 minutes. Add the eggs one at a time mixing until combined after each one. Then mix in the vanilla until well combined.
- Add the chocolate chips and chopped mini eggs and mix until combined. Cover the bowl and place in the fridge for a minimum of 2 hours and up to 48 hours.
- Line or spray a baking sheet and preheat the oven to 350℉. Scoop 2 tbsp size cookies and ensure they're at least 2 inches apart on the pan. Top with additional mini eggs if you like and bake for 7-9 minutes or until the edges have just started to set. Allow to cool for a couple minutes on the pan and then transfer to a wire rack. Once cooled, store in an airtight container for up to 2 days and enjoy!
