Mini Egg Chocolate Chip Cookies
An easy Easter cookie, these mini egg chocolate chip cookies have buttery centres and are chocked full of chocolate and mini eggs. Perfect for any get together, no matter the age.
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!
Tried this recipe?Let us know how it was!